Pumpkin Hand Pies

 place them into the basket of the air fryer and spray the tops with cooking spray. Air fry for 6-8 minutes at 360°F.

Can I Make Pumpkin Hand Pies Ahead of Time?

Yes! Once you get the hand pies assembled, it’s easy to store them in the freezer until you are ready to fry or bake them. Once assembled, place the hand pies onto a parchment paper-lined baking sheet. Transfer the pies into the freezer for a couple of hours, or until frozen. Once frozen, store them in a freezer-safe container for up to 3 months. Be sure to label and date the packaging.

Ingredients

Pumpkin Hand Pies

▢1 homemade pie crust recipe, or 2 boxes store-bought pie crust▢2 cups pumpkin pie filling, homemade or store-bought▢canola or vegetable oil, for frying

Cinnamon Sugar Topping

▢¾ cup (150 g) granulated sugar▢1 tablespoon cinnamon

Instructions

Pumpkin Hand Pies

Roll out the pie crust(s) to ⅛-inch thick. Use a cookie cutter to cut the crust into 4-5-inch rounds. (You should get 26-28 pie crust rounds.)

Add 1 heaping tablespoon of pumpkin pie filling to each round.

Fold each mini pie crust into a half-moon shape. Use water to wet the edges of the crust to help seal each crust. Crimp with a fork.

Cinnamon Sugar Topping

In a small bowl combine sugar and cinnamon. Set aside.

Frying

In a medium pot over medium heat, add 2-3 inches of oil. Heat the oil until it reaches a temperature of 375°F.

Place 2-3 hand pies into the pan. Fry until golden brown (3-4 minutes). Transfer to a paper towel-lined cooling rack. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.)

While the hand pies are still warm, dip them in the cinnamon sugar mixture. Serve warm or cold.