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Gluten Free Pumpkin Hand Pies

Gluten Free Pumpkin Hand Pies

These delicious hand pies are full of that season pumpkin goodness!
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  • 1 15 Ounce Can Pumpkin not pie filling
  • 1 ⁄2 C. Brown Sugar
  • 1 ⁄2 C. White Sugar
  • 1 Tsp. Cinnamon
  • 1 ⁄2 Tsp. Ground Ginger
  • 1 ⁄2 Tsp. Nutmeg
  • 2 Eggs
  • 1 Tbsp. Cornstarch
  • 2 Tsp. Water
  • Refrigerated Pie Dough
  • Gluten-Free Flour for dusting


  • Preheat oven to 425* degrees F.
  • In a medium bowl whisk together the pumpkin, sugars, cinnamon, ginger, nutmeg, one egg and cornstarch.
  • On a floured surface lay out 1/2 of the pie dough and roll with a rolling pin.
  • Cut out matching rounds of pie crust and pair them up.
  • Place about a tablespoon of filling into the center of one round of each pair and top with the second.
  • 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 or colored sugars, for more festivity.
  • Bake at 425* Degrees F until deep golden brown, 12-15 minutes.
  • Let cool and transfer to serving tray or airtight container. Enjoy!
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Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.