Irresistible Air Fryer Pumpkin Hand Pies: Your New Favorite Fall Treat
As autumn leaves begin to fall and the air gets a crisp chill, there’s one flavor that reigns supreme: pumpkin! If you’re anything like us, you eagerly await the return of pumpkin season, and with it, a desire for comforting, delicious, and easy-to-make pumpkin treats. Get ready to fall in love with these Air Fryer Pumpkin Hand Pies, also known as our ultimate copycat pumpkin pop tarts. They are seriously beyond delicious, wonderfully convenient, and incredibly simple to whip up. If you cherished our easy mini pumpkin pie recipe, then these handheld delights are guaranteed to become a cherished family favorite.
From the moment October arrives, our kitchen transforms into a pumpkin paradise! We believe that indulging in seasonal flavors should be a joyful and effortless experience. That’s precisely why these homemade pumpkin pop tarts are an absolute game-changer. Requiring just a few staple ingredients, they’re not only budget-friendly but also provide a quick and satisfying alternative to traditional pumpkin pie. Perfect for a cozy morning, an afternoon snack, or a delightful dessert, these hand pies offer all the classic pumpkin spice notes you crave in a convenient, portable package.
Can Pies Be Baked in an Air Fryer? Absolutely!
The answer is a resounding yes! The air fryer is an incredibly versatile appliance, perfect for achieving perfectly golden and flaky crusts on small pastries like hand pies. Baking pies in an air fryer offers several advantages: quicker cooking times, even browning, and a crispier texture that’s often superior to traditional oven baking for smaller items. Everything truly does seem better when it’s mini-sized, doesn’t it? Just like those irresistible middle pieces of our pumpkin pie sheet cake we look forward to every autumn.
Whether you prefer a simple, unadorned hand pie or one drizzled with a quick and easy glaze, these treats are fantastic straight out of the air fryer or oven. Yes, you have the flexibility to bake them either way! For those looking to experiment with different textures, even delicate phyllo dough can be used for the top and bottom crusts, adding an extra layer of crispiness. We frequently rely on ready-made crusts for recipes like these, especially when we want a quick dessert fix, much like our 2-ingredient pumpkin muffins. While the crust is often store-bought, the rich, spiced pumpkin filling is crafted from scratch – well, as “from scratch” as it gets when you’re starting with delicious canned pumpkin puree!
Optimal Air Fryer Settings for Perfect Hand Pies
To achieve that ideal golden-brown crust and perfectly cooked filling, selecting the right air fryer setting is key. For most air fryer models, you’ll want to use the “air fry” or “air crisp” function. If you’re using a Ninja Foodi with the attached lid, the “air crisp” setting is your go-to. For other popular models like a Cosori air fryer, simply follow the general temperature and timing guidelines provided in this recipe, or refer to similar recipes like our popular air fryer dumplings for a reference point. The beauty of these hand pies lies in their simplicity, making them an accessible baking project for anyone, regardless of their air fryer model.
Chances are, you already have a can of pumpkin puree tucked away in your pantry this season, making this recipe incredibly convenient to start right now. And don’t stop at pumpkin! You can easily adapt this method for other delightful flavors. Just swap out the pumpkin puree for a can of your favorite pie filling, much like we did with our delicious Blueberry Hand Pies. If you’re hosting a gathering, consider making a tray of each flavor to offer a delightful variety for everyone. Any fruit pie filling works wonderfully, allowing for endless customization.
Essential Ingredients for Your Pumpkin Pie Hand Pies
Crafting these delectable pumpkin hand pies requires a handful of simple, readily available ingredients. We prioritize ease and accessibility, which is why this recipe often utilizes convenience items while still delivering homemade flavor. Here’s what you’ll need:
- Premade Refrigerated Pie Crust: This is our secret weapon for speed and convenience. It creates a wonderfully flaky foundation. For a different texture, you could also experiment with crescent roll dough.
- Granulated Sugar: Provides essential sweetness for the pumpkin filling.
- Brown Sugar: Adds a deeper, more molasses-like sweetness and subtle caramel notes, enhancing the overall flavor profile.
- Pumpkin Puree (15 oz can): The star of our show, delivering that authentic pumpkin flavor and creamy texture. Ensure you’re using pure pumpkin puree, not pumpkin pie filling.
- Vanilla Extract: A touch of vanilla elevates all the other flavors, adding a warm, aromatic depth.
- Pumpkin Pie Spice (1/2 tsp): The quintessential spice blend that brings all the comforting flavors of fall to life in your filling.
- Softened Cream Cheese (8 oz): This creates a luxurious, tangy cream cheese layer that perfectly complements the spiced pumpkin. Ensure it’s softened to achieve a smooth consistency.
- Powdered Sugar: Used to sweeten the cream cheese filling, dissolving easily for a silky smooth texture.
- Egg Wash (optional): A simple whisked egg with a splash of water, brushed over the crust before baking, helps achieve a beautiful golden sheen and extra crispiness.
- Tools: A round cookie cutter or pizza slicer will be handy for neatly shaping your hand pies into uniform rectangles or circles.
- For the Glaze (Optional): Melted frosting or a simple homemade glaze made from powdered sugar and milk (or heavy cream) adds a delightful finish.
- Parchment Paper: An absolute must for easy cleanup and preventing sticking, whether baking in the oven or air fryer.
This recipe is also a fantastic opportunity to involve the kids in the kitchen! It’s a fun, easy fall dessert that even little hands can help prepare. These delightful pumpkin desserts are not only delicious but also incredibly enjoyable to make. You’ll find a quick video tutorial available that truly demonstrates just how effortlessly these hand pies come together.
Perfect Timing: How Long to Cook Hand Pies in the Air Fryer
Achieving the perfect balance of a golden, flaky crust and a warm, bubbly filling is crucial when air frying these pumpkin hand pies. Generally, these mini pies will cook relatively quickly in the air fryer, often taking less time than in a conventional oven. The exact duration can vary slightly depending on your specific air fryer model and the thickness of your hand pies, but a good starting point is around 10-15 minutes.
No matter if you fill them with our rich pumpkin and cream cheese mixture or opt for something different, like Peach Hand Pies, they are always a perfect choice for gifting to friends, bringing to a potluck, or simply enjoying as a quick dessert at home. The convenience of using refrigerated pie crust means you’re just minutes away from a warm, comforting treat. Pumpkin pie flavor is truly our absolute favorite during this magical time of year!
If you find yourself delightfully obsessed with all things pumpkin pie spice and are charmed by the simplicity and deliciousness of these hand pies, then you absolutely must try our incredibly easy pumpkin monkey bread too – it’s an unbelievable treat that captures all the same cozy fall vibes!
Recipe: Air Fryer Pumpkin Hand Pies
Rating: 5 out of 5 stars (based on 9 votes)
Air Fryer Pumpkin Hand Pies
By Justine
These homemade air fryer pumpkin hand pies or pie pop tarts are seriously SO good and super easy to make! Our favorite Fall dessert, you’ve got to try these!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8
Equipment
- 1 baking sheet
- 1 large mixing bowl
- 1 small mixing bowl
- Whisk or electric mixer
- Piping bags (or freezer bags)
- Pizza cutter or sharp knife
- Fork
Ingredients
- 1 can pumpkin puree, 15 oz (not pumpkin pie filling)
- 2 pack pie crusts, refrigerated, thawed, and rolled out
- 1/4 tsp vanilla extract
- 1/2 tsp Pumpkin Pie Spice
- 1/3 c granulated sugar
- 8 oz cream cheese, softened
- 1/4 c powdered sugar
- 1 egg wash (1 egg whisked with 2 tbsp water), for brushing on top of crust
Instructions
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Prepare the Fillings: In a bowl, combine the pumpkin puree, vanilla extract, pumpkin pie spice, and granulated sugar. Whisk thoroughly until well combined and smooth. Set this pumpkin mixture aside. In a separate bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar and continue beating until fully incorporated and smooth. Set aside.
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Prepare the Pie Crusts: Unroll one of the refrigerated pie crusts onto a parchment-paper-lined baking sheet. If using a standard rectangular baking sheet, trim any excess dough from the top and bottom horizontally that extends beyond the parchment paper. Take these trimmed edges and mold them together to create a seamless rectangular shape, roughly the same size as your pan, extending the crust if needed to maximize your surface area.
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Pipe the Fillings: Transfer the pumpkin mixture into one piping bag (or a freezer bag with a corner snipped off) and the cream cheese mixture into another. On your prepared pie crust, create alternating squeezes of pumpkin mixture and cream cheese mixture. Aim for sections about 3 inches long for each, creating parallel logs. Repeat this process eight times, allowing about 3 inches of width between each set of mixtures to leave space for sealing. You should create two rows of four filling sections.
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Assemble the Hand Pies: Carefully place the second pie crust on top of the piped mixtures. Gently press down on the dough in the spaces between the pie filling sections. This will create clear indentations, guiding where you need to cut. After pressing, use a pizza cutter or sharp knife to cut out the eight individual hand pies. To ensure uniformity, make one horizontal cut across the middle and three vertical cuts. Trim any excess dough from the tops and bottoms of the individual pies. Remove the excess dough and rearrange the cut hand pies on the baking sheet, ensuring they are at least an inch apart from each other.
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Seal and Vent: For a secure seal, use a fork to press down along the edges of each hand pie, creating a decorative crimped pattern. Cut two small slits on the top of each hand pie. These vents allow steam to escape during baking, preventing the pies from bursting. In a small bowl, whisk one egg with two tablespoons of water to create an egg wash. Lightly brush this egg wash over the top of each hand pie; this will contribute to a beautiful golden-brown and slightly shiny crust.
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Baking Instructions (Oven): Preheat your oven to 350°F (175°C). Place the baking sheet with the prepared hand pies into the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and the filling is bubbly. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm!
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Baking Instructions (Air Fryer): Preheat your air fryer to 350°F (175°C) for 5 minutes. Lightly spray the air fryer basket with non-stick spray. Carefully place the prepared hand pies into the air fryer basket in a single layer, ensuring they do not overlap. You may need to cook them in batches. Brush the tops of the pies with the egg wash again, and for an added touch of sweetness and sparkle, you can sprinkle them with sanding sugar or granulated sugar. Air fry for 10-12 minutes, or until the tops are beautifully golden brown and crispy. Cooking time may vary slightly, so check for doneness. Remove from the air fryer and let cool for a couple of minutes before serving. Enjoy!
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Alternative Shaping Method: From the beginning, you can cut both pie crust sheets into 16 equal-sized rectangles. Place a spoonful of pumpkin and cream cheese mixture in the center of 8 rectangles, then top with the remaining 8 rectangles. Crimp and seal all four sides of each pie with a fork to prevent any leaks. Proceed with the egg wash, venting, and baking as described above.
Nutrition
Serving: 1oz, Calories: 675kcal, Carbohydrates: 72g, Protein: 10g, Fat: 39g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.003g, Cholesterol: 49mg, Sodium: 550mg, Potassium: 262mg, Fiber: 4g, Sugar: 15g, Vitamin A: 8680IU, Vitamin C: 2mg, Calcium: 66mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Breakfast, Dessert, Snack
Cuisine: American
Tips for Perfect Pumpkin Hand Pies Every Time
While the recipe above provides detailed steps, here are a few additional tips to ensure your homemade pumpkin pop tarts turn out perfectly:
- Dough Temperature is Key: Ensure your refrigerated pie crusts are at room temperature but still cool. This makes them easier to unroll and work with without tearing, but still firm enough to handle. If the dough gets too warm, chill it in the fridge for 10-15 minutes.
- Don’t Overfill: While tempting to load up on filling, overfilling your hand pies can lead to leaks during baking. Stick to the recommended amount to ensure a good seal.
- Proper Sealing: Using a fork to crimp the edges is essential for sealing. Press down firmly to prevent the filling from escaping. A tight seal also creates that classic pop tart look.
- Venting is Vital: The small slits on top of each pie aren’t just for aesthetics; they allow steam to escape, preventing the pies from puffing up excessively or bursting open.
- Even Cooking in Air Fryer: When using an air fryer, cook in batches to avoid overcrowding the basket. This ensures even air circulation, leading to uniformly crisp and golden hand pies.
- Glaze Options: For a simple glaze, whisk powdered sugar with a tablespoon or two of milk until smooth. You can also add a drop of vanilla extract or a pinch of pumpkin pie spice to the glaze for extra flavor. Drizzle the glaze over the pies once they have cooled slightly.
- Storage: Store leftover hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat briefly in the air fryer or oven for best results.
Frequently Asked Questions About Hand Pies
Can you use puff pastry to make pumpkin hand pies?
Absolutely! Defrosted puff pastry is a fantastic alternative to refrigerated pie crust for making pumpkin hand pies. It will give you an even lighter, flakier, and more airy crust. When using puff pastry, you’ll want to pay closer attention to the cooking time, especially in an air fryer, as it’s a more delicate dough and will likely bake faster than traditional pie crust. Adjust your cooking time accordingly and keep a close eye on them to prevent over-browning. It’s a wonderful option for adding a touch of elegance to your hand pies!
What is the difference between a pasty and a hand pie?
While both are delicious, portable pastries filled with savory or sweet ingredients, the main differences between a pasty and a hand pie typically lie in their origins, traditional fillings, and sometimes the type of dough used. Pasties (pronounced PASS-tees) are historically associated with Cornwall, England, and are traditionally filled with savory ingredients like beef, potatoes, onions, and rutabaga, crimped along one side. Hand pies, on the other hand, are a more general term for individual-sized, enclosed pies with sweet or savory fillings, and their origins can be found in many cultures. Hand pies often have a flakier, sweeter crust, and the crimping might be decorative rather than purely functional. Both can be baked in the oven, air-fried, or even deep-fried in oil, offering versatile cooking methods.
We absolutely adore homemade pumpkin butter as well if you’re looking for another seasonal winner to enjoy alongside these delightful hand pies!