Description
These Pumpkin Hand Pies are delightful, flaky pastries filled with spiced pumpkin pie filling and coated in cinnamon sugar. Crispy and golden-fried to perfection, they’re a perfect fall treat that can be enjoyed warm or cold.
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 (enough to fill 2-3 inches in pot)
Cinnamon Sugar Coating
- ¾ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare Crusts: Roll out the pie crusts on a lightly floured surface until they are â…›-inch thick. Use a 4-5 inch round cookie cutter to cut out about 26-28 circles if using homemade crust, or fewer if using store-bought.
- Fill and Shape: Place 1 heaping tablespoon of pumpkin pie filling in the center of each crust circle. Fold dough over to form a half-moon, moisten the edges with water, and seal by crimping with a fork.
- Make Cinnamon Sugar: In a small bowl, mix ¾ cup granulated sugar with 1 tablespoon ground cinnamon. Set aside.
- Fry Hand Pies: Heat 2-3 inches of canola or vegetable oil in a medium pot to 375°F (190°C). Carefully add 2-3 hand pies at a time to the hot oil and fry for 3-4 minutes per side until golden brown. Remove and drain on a paper towel-lined cooling rack. Maintain oil temperature for consistent frying.
- Coat and Serve: While still warm, dip each fried hand pie into the cinnamon sugar mixture to coat evenly. Serve warm or allow to cool for later enjoyment.
Notes
- Ensure oil temperature stays consistent around 375°F to avoid greasy or undercooked pies.
- You can use homemade or store-bought pumpkin pie filling depending on preference.
- For easier sealing, chill the pies briefly before frying.
- Use a slotted spoon or spider to safely remove pies from hot oil.
- Store leftover pies in an airtight container and reheat in the oven to maintain crispiness.
