Description

These Pumpkin Cream Cheese Hand Pies are a delightful fall treat featuring a flaky fried pie crust filled with a creamy blend of cream cheese and sweet pumpkin pie filling. Finished with a smooth confectioners’ sugar glaze, these hand pies offer the perfect combination of textures and flavors, ideal for a cozy dessert or festive snack.

Ingredients

Scale

Pie Crust

1 homemade pie crust (or 2 boxes store-bought pie crust)

Filling

2 cups (490 g) pumpkin pie filling (homemade or store-bought)
12 ounces cream cheese (room temperature)
¾ cup (150 g) granulated sugar

Frying

Canola or vegetable oil (for frying, about 2-3 inches in a pot)

Glaze

6 cups (750 g) confectioners’ sugar
7–9 tablespoons (105–135 g) whole milk (room temperature)
¼ teaspoon vanilla extract

Instructions

Roll Out Pie Crust: Roll out the pie crust to approximately ⅛-inch thickness. Use a 4-5 inch round cookie cutter to cut out 26-28 rounds from the dough for the hand pies.
Prepare Cream Cheese Filling: In a medium mixing bowl, combine 12 ounces of room temperature cream cheese with ¾ cup granulated sugar. Using a handheld mixer, beat on high speed until the mixture is light, fluffy, and well combined, about 2-3 minutes.
Make the Glaze: In a separate bowl, mix 6 cups confectioners’ sugar with 7 tablespoons whole milk until smooth and creamy. If the glaze is too thick, add more milk one tablespoon at a time until desired consistency is reached. Stir in ¼ teaspoon vanilla extract. Set aside.
Assemble Hand Pies: Spread about 1 tablespoon of the cream cheese mixture on each pie crust round, leaving a border around the edges. Then, dollop 1 tablespoon of pumpkin pie filling on top of the cream cheese layer.
Seal Hand Pies: Fold each pie crust over the filling to form a half-moon shape. Moisten the edges with a little water to help seal, then crimp the edges using a fork. Repeat the assembly process for all pie rounds.
Heat Oil for Frying: In a medium pot, add 2-3 inches of canola or vegetable oil and heat over medium heat until the temperature reaches 375°F (190°C).
Fry Hand Pies: Carefully place 2-3 hand pies into the hot oil, frying until golden brown on both sides, about 3-4 minutes. Use a slotted spoon or tongs to transfer fried pies to a paper towel-lined cooling rack to drain excess oil. Maintain oil temperature between batches by allowing it to return to 375°F before frying more pies.
Glaze the Hand Pies: While the hand pies are still warm, coat them with the prepared glaze. You can either drizzle the glaze over the pies or dip each pie into the glaze bowl using a large fork. Allow glaze to set slightly before serving.

Notes

Ensure cream cheese is softened to room temperature for easier mixing and smoother filling.
If you don’t have a thermometer, test oil readiness by dropping a small piece of dough into the oil; it should sizzle and rise quickly to the surface.
Use caution when frying to avoid burns; do not overcrowd the pot to maintain oil temperature.
The glaze consistency can be adjusted with more or less milk depending on your preference—for thicker glaze, use less milk.
These hand pies are best enjoyed fresh to maintain a crispy crust but can be reheated briefly in an oven.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American

Keywords: pumpkin hand pies, cream cheese hand pies, fried dessert, fall desserts, pumpkin recipes