Pumpkin Hand Pies


  • 1 - 15 oz . can pumpkin ( not pie filling)
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 eggs
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 pkg. refrigerated pie crust ( I made my own )
  • 1 flour for dusting


1_ Preheat oven to 425º. In a medium bowl. Whisk together pumpkin, both sugars, spices, 1 egg and cornstarch. Stir till well mixed.

2_ On a floured surface lay out pie crust. Cut out rounds. An empty 15oz. Tin works perfectly.Reroll scraps same thickness. You should get about 15 pies.

3_ Using rounds pair them up. Then place about 1 Tbsp. Of filling in the center of rounds. Top with second round. Pinch & seal edges all around with a fork. Place on non stick cookie sheet.

4_ Beat second egg with water to make egg wash. Brush each pie with the wash. Sprinkle each pie with sugar. You can use colored sugar. If you want to. I mixed white and orange together.

5_ Bake at 425º . Until golden brown about 12-15 minutes. Mine took 10 minutes.let pies cool store in airtight container.