Name: Pumpkin Cream Cheese Hand Pies Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 homemade pie crust (or 2 boxes store-bought pie crust); 2 cups (490 g) pumpkin pie filling (homemade or store-bought); 12 ounces cream cheese (room temperature); ¾ cup (150 g) granulated sugar; Canola or vegetable oil (for frying, about 2-3 inches in a pot); 6 cups (750 g) confectioners’ sugar; 7-9 tablespoons (105-135 g) whole milk (room temperature); ¼ teaspoon vanilla extract

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Introduction

These Pumpkin Cream Cheese Hand Pies combine a flaky crust with a creamy, sweet filling that’s perfect for fall gatherings or cozy treats. Fried to golden perfection and finished with a smooth glaze, they’re sure to impress your friends and family.

Several half-moon shaped pastries with a glazed light golden brown color and a slightly shiny white icing layer cover each piece. The edges of the pastries are pressed and crimped, creating a ridged texture all around. They are arranged closely together on a piece of parchment paper. On the right side, a small wooden bowl contains a thick, smooth orange-brown sauce or filling. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 homemade pie crust (or 2 boxes store-bought pie crust)
2 cups (490 g) pumpkin pie filling (homemade or store-bought)
Canola or vegetable oil (for frying)
12 ounces cream cheese (room temperature)
¾ cup (150 g) granulated sugar
6 cups (750 g) confectioners’ sugar
7-9 tablespoons (105-135 g) whole milk (room temperature)
¼ teaspoon vanilla extract

Instructions

Step 1: Roll out the pie crust to ⅛-inch thickness. Use a 4-5 inch round cookie cutter to cut out 26-28 rounds.
Step 2: In a medium bowl, beat cream cheese and granulated sugar with a handheld mixer on high until light and fluffy, about 2-3 minutes.
Step 3: In another bowl, mix confectioners’ sugar with 7 tablespoons of milk and vanilla extract until smooth and creamy. Add more milk 1 tablespoon at a time if glaze is too thick. Set aside.
Step 4: Spread 1 tablespoon of the cream cheese mixture onto each pie crust round, leaving space around the edges.
Step 5: Spoon 1 tablespoon of pumpkin pie filling over the cream cheese layer on each round.
Step 6: Fold each crust into a half-moon shape, wet the edges with water, and press with a fork to seal.
Step 7: In a medium pot, heat 2-3 inches of oil to 375°F over medium heat.
Step 8: Fry 2-3 hand pies at a time until golden brown, about 3-4 minutes per batch. Drain on paper towels.
Step 9: While still warm, coat the hand pies with the prepared glaze by drizzling or dipping them using a fork.

Tips & Variations

For a quicker version, use store-bought pie crust and pumpkin pie filling.
If you prefer baking over frying, bake the hand pies at 375°F for 15-20 minutes until golden.
Add a pinch of cinnamon or nutmeg to the cream cheese mixture for extra warmth and flavor.
Ensure the oil stays at 375°F to achieve a crispy, non-greasy crust.

Storage

Store leftover hand pies in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be refrigerated for up to 4 days. Reheat gently in a warm oven or toaster oven to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

The image shows several glazed turnovers arranged on a white marbled surface, with one turnover cut in half to reveal its inside. The outer layer is a golden-brown, soft pastry covered in a shiny translucent white glaze. Inside, there is a thick white creamy layer surrounding a dark brown filling in the center. The layers inside are clearly visible, showing a soft texture, with the white cream smooth and the brown filling slightly chunky. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these hand pies instead of frying?

Yes, you can bake the hand pies at 375°F for 15-20 minutes or until golden and cooked through. Baking will give a different texture—less crispy but still delicious.

How do I prevent the filling from leaking out during frying?

Make sure to seal the edges well by moistening with water and pressing firmly with a fork. Avoid overfilling each pie and leave enough space around the edges for a proper seal.