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Last Updated on October 27, 2025 by becky
Made with shortcrust pastry, spiced pumpkin filling, and a drizzle of cinnamon brown sugar frosting, these individual pumpkin hand pies offer a fun alternative to baking a whole pie.
Making Pumpkin Hand Pies In England
I first developed this pumpkin hand pie recipe many years ago, while living in New York City. I’m now based in England, and when I decided recently to give this recipe a much-needed upgrade, I quickly remembered that canned pumpkin is just not a thing here. (In the past, I’ve resorted to purchasing imported cans of Libby’s, for roughly three times as much as they cost in the US!)
Luckily, I discovered that my local Sainsbury’s supermarket now stocks cans of Baking Buddy pumpkin purée in their American foods aisle:
If you’re based in the UK and want to make these pumpkin pie hand pies, I’m happy to report that the Baking Buddy brand works just fine. And if you’re US-based, feel free to use Libby’s, or any other canned pumpkin purée. Just double-check to make sure you’re purchasing pure pumpkin, not pumpkin pie filling. You’ll be adding your own blend of spices—see my notes below.
Easy to make and even easier to eat, these miniature breakfast pastries remind me of Pumpkin Pie Pop Tarts and Brown Sugar Cinnamon Pop Tarts, all rolled into one!
Ingredients for Making Pumpkin Pie Hand Pies
To make these pumpkin hand pies, start by gathering the following ingredients:
- Canned Pumpkin – For the filling. Be sure to purchase pure pumpkin purée, not pumpkin pie filling.
- Light Brown Sugar – You’ll need light brown sugar for the filling, and more to mix with the confectioner’s sugar to make the frosting. Dark brown sugar will also work.
- Spices – I’ve used a blend of ground cinnamon (which you’ll also need for the cinnamon sugar frosting), ginger, cardamom, nutmeg, and cloves. If desired, you can also add a pinch of ground allspice or homemade mixed spice to your blend.
- Milk – For making the frosting. I chose whole milk, but whipping cream will also work, as will your favorite plant-based milk (coconut, oat, almond, etc.) Start with 1 tablespoon, then add a bit more liquid as needed to adjust the frosting to your desired consistency.
- Shortcrust Pastry – Shortcrust pastry (or pie crust, in the US) forms the “crust” portion of your pumpkin pie hand pies. Homemade or store-bought pastry will both work. I don’t suggest substituting puff pastry for this particular recipe; the decorative flower cutouts won’t hold their shape. (If you’re in the mood for puff pastry hand pies, try my mixed berry hand pie recipe instead.)
- Egg – For sealing and egg washing the pies. To apply the egg, you’ll also need a natural-bristled pastry brush.
Special Tools and Equipment
- Miniature Cookie Cutters – For creating the decorative pattern on the tops of the pies. I love the look of the flower cutouts, but you can also cut stars, hearts, leaves, or any other shape you’d like. (If you don’t own a set of miniature cutters, I highly recommend them! They’re great for decorating everything from cakes to cookies to macarons.) You can also keep things simple and use solid squares of pastry, then prick the tops with a fork or sharp knife for ventilation.
- Square Cutter Set – For cutting the shortcrust pastry. You’ll need two sizes (2 1/2-inch and 3-inch), one for the tops of the pastries and the other to cut the bottom pieces. If you don’t have a set of square cutters (again, I’d recommend them—they’re a handy addition to your kitchen arsenal) you can cut the squares with a ruler and a sharp knife.
- Silicone Rolling Mat – For rolling the pastry. If you don’t have a rolling mat, you can roll the pastry on a lightly floured countertop, but the nonstick aspect of the silicone allows for easy rolling without adding excess flour to the dough.
- Disposable Piping Bag – To pipe the frosting. In lieu of a piping bag, feel free to drizzle the frosting with a fork, or spread on top of each pastry with a knife. You can also clip the corner of a plastic food storage bag to make an impromptu piping bag, or skip the frosting altogether.
Pumpkin Hand Pie Tips and Tricks
For most of my turnover and hand pie recipes, I like to cut all of the pastry squares or discs to the same size, then gently “stretch” the top pieces to fit over the filling. For this recipe, you want to avoid stretching the top pastry because it distorts the flower shapes. Instead, I’ve specified two sizes—a smaller square for the bottom, and a slightly larger one for the top, to accomodate the mound of pumpkin pie filling.
I used a sheet of pre-made shortcrust pastry (pre-made pie crust will also work). However, you can make your own pie dough using your go-to recipe. If using frozen pastry, allow enough time for it to thaw prior to baking.
Make-Ahead and Storage Suggestions
These pumpkin pie hand pies only require about 1 1/2 hours to prepare, including baking time. For a shortcut, you can whisk the filling ingredients and store the mixture in the refrigerator until ready to assemble, although this will only save you about five minutes or so.
I recommend baking your hand pies on the day you plan to enjoy them, but leftovers will keep well in an airtight container in the refrigerator for 2-3 days. Leftover pumpkin hand pies can also be frozen (skip the frosting if planning to freeze) then gently rewarmed in a 350° F / 176° C oven for about 10 minutes, or until heated through.
Do not attempt to make or reheat these in a traditional toaster. The pumpkin filling will leak and burn as they bake!
Other hand pie recipes you might enjoy:
Peach Hand Pies with Blueberries and Walnuts
Blueberry Hand Pies
Peach and Ginger Hand Pies
Strawberry Puff Pastry Hearts
Cranberry Apple Hand Pies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Pumpkin Hand Pies
Pumpkin hand pies made with shortcrust pastry, spiced pumpkin filling, and a drizzle of cinnamon-brown sugar frosting.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 2 1/2 - 3-inch square pastries 1x
- Category: Turnovers and Hand Pies
- Method: Oven
- Cuisine: Breakfast
Ingredients
Hand pies:
225 grams canned pumpkin (1 cup)
15 grams light brown sugar (1 tablespoon, packed)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Pinch ground cloves
1 sheet shortcrust pastry or pie crust, thawed according to package directions if frozen
1 egg, lightly beaten
Frosting:
70 grams confectioner’s sugar (1/2 cup)
10 grams light brown sugar (2 teaspoons, packed)
1/2 teaspoon ground cinnamon
Pinch fine sea salt
15 milliliters whole milk (1 tablespoon), or plant milk of choice
Instructions
Pumpkin Hand Pies
Preheat oven to 350° F / 176° C. Line a half-sheet rimmed baking tray with parchment.
In a small bowl, whisk together canned pumpkin, brown sugar, cinnamon, ginger, cardamom, nutmeg, and cloves. Set aside.
On a silicone rolling mat, roll the pastry to approximately 10 x 13 inches, and about 1/8-inch thickness.
With a 2 1/2-inch square metal cutter, cut 10 squares of pastry. Transfer to prepared tray.
Spoon 2-3 teaspoons of pumpkin pie filling into the center of each pastry square, allowing a 1/2-inch border around the edge.
Re-roll pastry scraps to 1/8-inch thickness. With a 3-inch square cutter, cut 10 squares of pastry. Use a miniature (about 1/2-inch to 3/4-inch) cutter to cut flowers, hearts, or other shapes into the tops of the squares.
Working one pastry at a time, brush a thin strip of beaten egg around all four edges of the square.
Use a butter knife or the back of a spoon to gently smooth the filling outward, until it reaches (but doesn’t touch) the egg wash. Top with a square of cutout pastry, using your fingertips to gently seal the edges.
Repeat with all remaining squares of pastry.
Crimp the edges of each square with a fork.
With a pastry brush, apply a layer of egg wash to all of the squares. Try to egg wash the pastry portion only, avoiding the pumpkin filling.
Bake in preheated oven for 20 minutes, or until pastry is deeply golden brown.
With a metal spatula, transfer pumpkin hand pies to a wire rack to cool.
While pies cool, prepare the frosting.
Frosting
In a small bowl, whisk together confectioner’s sugar, brown sugar, ground cinnamon, and salt.
Whisk in the milk.
Transfer frosting to a piping bag. Pipe in a zigzag pattern over the cooled hand pies.
Pumpkin hand pies are best enjoyed on the day they are made. Store leftovers in an airtight container in the refrigerator for up to three days. Pumpkin hand pies can also be frozen in an airtight container for up to one month.
