Ingredients
Scale
- 1 box (14.1 oz) refrigerated pie crusts (contains 2 crusts)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1 large egg (for egg wash)
- 1 tablespoon water
- Granulated sugar or coarse sanding sugar (for topping)
Instructions
- In a small bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until smooth. Unroll the refrigerated pie crusts on a lightly floured surface. Use a pumpkin-shaped cookie cutter (about 3-4 inches wide) to cut out 12 pumpkin shapes. If you do not have a cutter, you can use a glass to cut circles and reshape them slightly.
- Take six of the pumpkin shapes and use a small paring knife to cut out eyes and a mouth, just like a Jack-O-Lantern. Leave the remaining six shapes solid, as these will serve as the bottom of your hand pies. Set the carved faces aside carefully so they don’t stretch.
- Place about 1 tablespoon of the pumpkin filling onto the center of each solid pumpkin shape. Be careful not to overfill, as the filling will leak during cooking. Place a carved pumpkin face on top of each filled base. Use a fork to crimp the edges firmly together, sealing the filling inside.
- In a small bowl, beat the egg with one tablespoon of water to create an egg wash. Lightly brush the top of each hand pie with the egg wash. Sprinkle a bit of granulated sugar or coarse sanding sugar over the tops to give them a professional, sparkly finish and extra crunch.
- Preheat your air fryer to 350°F (175°C). Place the hand pies in the air fryer basket in a single layer, ensuring they do not touch. You may need to work in batches depending on the size of your air fryer. Cook for 8 to 10 minutes, or until the crust is golden brown and crisp. Remove carefully and let them cool on a wire rack for at least 5 minutes before serving.
- Cook Time: 30 minutes