Pumpkin Hand Pies


Pumpkin Hand Pies

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    These handheld pies are perfect for Thanksgiving. Each is filled with cinnamon cream cheese and pumpkin pie fillings and painted with food coloring to resemble pumpkins.

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    Servings and Ingredients

    Serves 6
    1 (15-oz.) pkgs. Hy-Vee ready-to-bake 9-in. pie crusts (2 ct.)
    1 8-oz. pkg. Hy-Vee cream cheese, softened
    ½ c. Hy-Vee granulated sugar
    1 tsp. Hy-Vee vanilla, plus additional for decorating
    ½ tsp. Hy-Vee ground cinnamon
    Hy-Vee pumpkin pie filling
    Hy-Vee assorted food colorings
    Turbinado cane sugar or Hy-Vee brown sugar, for topping
    Desired spices, such as Hy-Vee ground ginger, cloves and/or cinnamon, and/or pumpkin pie spice; for topping

    Things To Grab

    • Medium bowl
    • Electric mixer
    • Silicone spatula
    • Large rimmed baking pan
    • Parchment paper
    • Rolling pin
    • Pumpkin-shape cookie cutters
    • Small spoon
    • Pastry brush
    • Fork
    • Small bowls for food colorings
    • Clean artist paint brush
    • Metal spatula
    • Wire cooling rack


    1. Preheat oven to 400 degrees. Line a large rimmed baking pan with parchment paper; set aside. Unroll pie crust doughs on a flat surface. Cut into 12 pumpkin shapes using a 2½- to 3-in. cookie cutter. Place cutouts on prepared baking sheet; set aside in refrigerator.

    2. Meanwhile, for filling, beat cream cheese, granulated sugar, 1 tsp. vanilla and ½ tsp. cinnamon in a medium bowl with an electric mixer on high for 2 to 3 minutes or until light and fluffy. Set filling aside.

    3. To assemble, spread a spoonful of cream mixture to within about ½ in. of edge on 6 cutouts. Then top with a dollop of pumpkin pie mix. Lightly brush crust edges with water. Place remaining pumpkin cutouts on top. Press edges together; crimp edges with fork tines to seal.

    4. To decorate, paint tops of filled pumpkin pastries with vanilla or food coloring using a clean artist paint brush. For muted shades, stir together desired amounts of food coloring and vanilla extract. Sprinkle with turbinado or brown sugar and spices, if desired.

    5. Bake for 12 to 15 minute or until crusts are golden. Transfer to a wire rack to cool. To store leftover pastries, place in an airtight container in freezer for up to 1 month. Thaw and reheat in a toaster.