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Gluten Free Pumpkin Hand Pies are a great treat to make ahead of time for fall festivities. Whether you're bringing them to the company pot luck, or to Thanksgiving dinner, hand pies are the perfect portable dish!
Gluten Free Pumpkin Hand Pies
1 Can Pumpkin (15 oz.), not pie filling
1⁄2 Cup Brown Sugar
1⁄2 Cup White Sugar
1 teas. Cinnamon
1⁄2 teas. Ground Ginger
1⁄2 teas. Nutmeg
1 Tbsp. Cornstarch
2 teas. Water
Refrigerated Pie Dough
Gluten-Free Flour for dusting
Preheat oven to 425*F.
In a medium bowl whisk together the Pumpkin, both Sugars, Cinnamon, Ginger, Nutmeg, 1 Egg and Cornstarch.
On a floured surface lay out 1/2 of the pie dough and roll with a rolling pin. Keep remaining dough in the refrigerator until ready to use them. To cut out the rounds, I used an empty 15 oz. tin can. This photo is actually from a recipe that used a pre-made pie crust. Yours won't look this pretty and that is okay!
Using a rolling pin you can reroll the scraps to the same thickness. Repeat for additional dough.
Pair up the rounds, place about a tablespoon of the filling into the center of a round. Top with a second round. Pinch edges closed all the way around with a fork. Place on a nonstick cookie sheet.
Beat second egg with the water to make an egg wash. Brush the pies with the egg wash. Sprinkle the pies with white sugar. Optionally, you can use colored sugars.
Bake at 425F* until deep golden brown, 12-15 minutes.
Let cool and transfer to serving tray or airtight container.