Ingredients
Scale
- 1 box refrigerated pie crusts (2 rolls)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 large egg (for egg wash)
- 1 tablespoon water
- Turbinado sugar (for topping)
- Optional: Powdered sugar for dusting
Instructions
- In a medium 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 round 3.5-inch cookie cutter or a glass to cut out circles from the dough. You should get about 8 to 10 circles depending on how close you cut them. Re-roll the scraps if necessary to get your final circles.
- Place about one tablespoon of the pumpkin mixture into the center of half of the dough circles. Be careful not to overfill, or the pies will leak during cooking. Place the remaining dough circles on top of the filling. Use a fork to crimp the edges together tightly, sealing the filling inside. In a small bowl, whisk the egg and water to create an egg wash. Brush the top of each pie with the egg wash and sprinkle generously with turbinado sugar. Cut a small “X” or a single slit in the top of each pie to allow steam to escape.
- Preheat your air fryer to 350°F (175°C). Lightly grease the air fryer basket or line it with a piece of perforated parchment paper. Place the hand pies in the basket in a single layer, ensuring they do not touch. Cook for 8 to 10 minutes, or until the pies are golden brown and crisp. Remove them carefully and let them cool on a wire rack for at least 5 minutes. The filling will be very hot! Serve warm or at room temperature, optionally dusted with powdered sugar.
- Cook Time: 30 minutes