Description
Mini handheld pumpkin pies shaped like jack-o’-lanterns with a flaky crust and spiced pumpkin filling, perfect for Halloween parties and festive fall treats.
Ingredients
- 1 package refrigerated pie crusts (or homemade pie dough)
- 3/4 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 egg (for egg wash)
- Optional: powdered sugar or whipped cream for serving
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the pie crusts and cut out pumpkin shapes using a cookie cutter or knife, aiming for about 16 cutouts total.
- In a bowl, mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and vanilla until smooth.
- Place half the pumpkin cutouts on the baking sheet and spoon 1 tablespoon of filling into the center of each, leaving a border around the edges.
- Cut jack-o’-lantern faces into the remaining pumpkin cutouts.
- Place the jack-o’-lantern tops over the filled bottoms and seal the edges with a fork.
- Beat the egg and brush the tops with egg wash for a golden finish.
- Bake for 18–22 minutes, until crust is golden and crisp.
- Cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Try apple or cherry filling instead of pumpkin for variety.
- Add cream cheese to the filling for a creamier texture.
- Brush with cinnamon sugar instead of egg wash for extra sweetness.
- Use puff pastry for a flakier crust.
- Drizzle with maple glaze or icing after baking for decoration.
- Store at room temp for 2 days, in the fridge for 4 days, or freeze up to 1 month.
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
