Description
These Pumpkin Hand Pies are delightful, portable treats perfect for fall or any pumpkin-loving occasion. Made with flaky pie crust filled with spiced pumpkin pie filling, then fried to a golden crisp and coated in cinnamon sugar, they offer a perfect balance of creamy, sweet, and crunchy textures in every bite.
Ingredients
Scale
Pie Crust
- 1 batch homemade pie crust recipe or 2 boxes store-bought pie crusts
Filling
- 2 cups pumpkin pie filling (homemade or store-bought)
Frying
- Canola or vegetable oil, for frying (about 2-3 inches in depth)
Cinnamon Sugar Coating
- ¾ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare Crusts: Roll out the pie crust(s) to approximately â…›-inch thickness on a lightly floured surface to prevent sticking. Use a 4-5 inch round cookie cutter to cut out circles. From a homemade batch, expect about 26-28 rounds; store-bought crusts may yield slightly fewer.
- Fill and Shape: Spoon 1 heaping tablespoon of pumpkin pie filling into the center of each dough circle. Fold each circle over to create a half-moon shape. Moisten the edges with water to help seal, then press the edges with a fork to crimp and firmly seal the pies.
- Make Cinnamon Sugar: In a small bowl, thoroughly mix the granulated sugar and ground cinnamon. Set this mixture aside for coating after frying.
- Fry Hand Pies: Heat 2-3 inches of canola or vegetable oil in a medium pot or deep fryer to 375°F (190°C). Carefully place 2-3 hand pies into the hot oil, ensuring they don’t crowd the pot. Fry each side for about 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove the pies and place them on a paper towel-lined cooling rack to drain excess oil. Continuously monitor and maintain the oil temperature at 375°F between batches for consistent results.
- Coat and Serve: While the hand pies are still warm, dip each into the cinnamon sugar mixture until coated evenly. Serve immediately for the best texture and flavor, or allow to cool for a delicious treat served cold.
Notes
- Ensure oil temperature stays at 375°F to prevent greasy pies or burnt crusts.
- Do not overfill the pies to avoid leaking during frying.
- Store leftover pies in an airtight container and reheat gently to maintain crispiness.
- You can customize the pumpkin pie filling by adjusting spices such as nutmeg, cloves, or ginger.
- Use a candy thermometer to closely monitor oil temperature for safety and optimal frying results.
