Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe
If you are craving a cozy, nostalgic treat that brings together the best flavors of fall, look no further than this Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe. These golden, crispy pockets are filled with luscious pumpkin pie filling and coated in a sweet cinnamon sugar blend that will have you swooning with every bite. Whether you’re serving them at a holiday gathering or indulging on a quiet afternoon, these hand pies deliver that perfect mix of flaky crust and warm spice to make your taste buds dance. Trust me, once you try these delightful little pies, they’ll quickly become a favorite in your baking repertoire!
Ingredients You’ll Need
This Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe is wonderfully simple, making it perfect for both experienced bakers and kitchen newbies. Each ingredient plays an important role: flaky pie crust for the perfect crunch, spiced pumpkin filling for that classic autumn flavor, and cinnamon sugar to add a dazzling sweet finish.
- Pie crust: Use one batch of homemade pie crust or two boxes of store-bought for convenience and flaky texture.
- Pumpkin pie filling: Two cups of either homemade or store-bought filling bring that rich pumpkin spice goodness.
- Canola or vegetable oil: Essential for frying—choose a neutral oil with a high smoke point for even cooking.
- Granulated sugar: Three quarters of a cup to mix with cinnamon for that irresistible coating.
- Ground cinnamon: One tablespoon for warmth and that signature fall spice aroma.
How to Make Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe
Step 1: Prepare the Crusts
Begin by rolling your pie crust to about a ⅛-inch thickness on a lightly floured surface. Then, grab a 4 to 5-inch round cookie cutter and cut out circles—expect around 26 to 28 rounds if using homemade crust. This step is key because a uniform size ensures your hand pies fry evenly and look picture-perfect.
Step 2: Fill and Shape the Hand Pies
Place about one heaping tablespoon of pumpkin pie filling right in the center of each dough circle. Then fold the circle over into a half-moon shape, lightly moisten the edges with water, and crimp them tightly with a fork. This seals in all the flavorful filling and prevents any leakage during frying.
Step 3: Mix the Cinnamon Sugar
While your pies await frying, mix together the granulated sugar and ground cinnamon in a small bowl. This simple yet essential blend will coat the fried pies, giving them that sweet and spicy crunch you’re after.
Step 4: Fry the Hand Pies
Heat 2 to 3 inches of oil in a medium pot to 375°F (190°C). Carefully lower 2 to 3 pies at a time into the hot oil. Fry each side for 3 to 4 minutes until they turn beautifully golden brown. Use a slotted spoon to remove them and place on a paper towel-lined rack to drain excess oil. Keep an eye on the oil temperature so your pies cook evenly without getting greasy.
Step 5: Coat the Hand Pies in Cinnamon Sugar
The magic moment! While still warm, dip each fried pumpkin hand pie into the cinnamon sugar mixture, coating it evenly. This final touch creates that melt-in-your-mouth sugar-crisp exterior that takes these hand pies over the top.
How to Serve Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe
Garnishes
To elevate these hand pies, consider a dusting of powdered sugar or a drizzle of maple glaze for extra sweetness. A dollop of whipped cream or a scoop of vanilla ice cream also pairs beautifully, adding creaminess against the crisp crust.
Side Dishes
For a fuller fall-themed dessert spread, serve these hand pies alongside warm mulled cider or a spiced latte. They also complement savory dishes like roasted turkey or ham, making them perfect for holiday meals.
Creative Ways to Present
Try placing the hand pies in a rustic basket lined with a checked cloth for a charming display. You can also spear each pie with a cinnamon stick as a handle—a playful and fragrant touch that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe can be stored in an airtight container at room temperature for up to two days. To keep the crust from becoming soggy, place a sheet of parchment paper between layers.
Freezing
If you want to enjoy these hand pies later, freeze them before frying. Place the shaped but unfried pies on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll keep well for up to three months.
Reheating
To reheat, bake frozen or refrigerated hand pies in a preheated 350°F (175°C) oven for about 10 minutes. You can also crisp them up in an air fryer for a few minutes. This restores their golden crust and warm filling without drying them out.
FAQs
Can I use canned pumpkin instead of pumpkin pie filling?
Canned pumpkin alone is too plain and lacks the spices and sweetness of pumpkin pie filling, so it’s best to use traditional pie filling unless you want to spice and sweeten canned pumpkin yourself.
Is frying the only way to cook these hand pies?
While frying gives the classic crisp exterior, you can bake them at 375°F (190°C) for 15-20 minutes until golden for a lighter option, though the texture will differ.
Can I make these hand pies vegan?
Absolutely! Use a vegan pie crust recipe and substitute any dairy in the filling with plant-based ingredients. Frying in vegetable oil keeps the method vegan-friendly as well.
How do I avoid the filling leaking during frying?
Make sure to moisten the edges of the dough with water before sealing and crimp firmly with a fork to prevent leaks. Also, avoid overfilling the pies.
What is the best oil for frying hand pies?
Neutral oils with high smoke points like canola, vegetable, or peanut oil are best because they fry evenly without imparting extra flavors or burning.
Final Thoughts
There is something truly magical about homemade treats that capture the spirit of the season so perfectly, and this Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe does just that. Crispy, sweet, and bursting with pumpkin goodness, these pies are guaranteed to win hearts around your table. So grab your rolling pin and frying pan, and get ready to create a cozy, irresistible dessert you’ll want to make again and again!
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Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe
- Total Time: 24 minutes
- Yield: 26 servings 1x
Description
These Pumpkin Hand Pies are delightful, portable treats perfect for fall or any pumpkin-loving occasion. Made with flaky pie crust filled with spiced pumpkin pie filling, then fried to a golden crisp and coated in cinnamon sugar, they offer a perfect balance of creamy, sweet, and crunchy textures in every bite.
Ingredients
Pie Crust
- 1 batch homemade pie crust recipe or 2 boxes store-bought pie crusts
Filling
- 2 cups pumpkin pie filling (homemade or store-bought)
Frying
- Canola or vegetable oil, for frying (about 2-3 inches in depth)
Cinnamon Sugar Coating
- ¾ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare Crusts: Roll out the pie crust(s) to approximately ⅛-inch thickness on a lightly floured surface to prevent sticking. Use a 4-5 inch round cookie cutter to cut out circles. From a homemade batch, expect about 26-28 rounds; store-bought crusts may yield slightly fewer.
- Fill and Shape: Spoon 1 heaping tablespoon of pumpkin pie filling into the center of each dough circle. Fold each circle over to create a half-moon shape. Moisten the edges with water to help seal, then press the edges with a fork to crimp and firmly seal the pies.
- Make Cinnamon Sugar: In a small bowl, thoroughly mix the granulated sugar and ground cinnamon. Set this mixture aside for coating after frying.
- Fry Hand Pies: Heat 2-3 inches of canola or vegetable oil in a medium pot or deep fryer to 375°F (190°C). Carefully place 2-3 hand pies into the hot oil, ensuring they don’t crowd the pot. Fry each side for about 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove the pies and place them on a paper towel-lined cooling rack to drain excess oil. Continuously monitor and maintain the oil temperature at 375°F between batches for consistent results.
- Coat and Serve: While the hand pies are still warm, dip each into the cinnamon sugar mixture until coated evenly. Serve immediately for the best texture and flavor, or allow to cool for a delicious treat served cold.
Notes
- Ensure oil temperature stays at 375°F to prevent greasy pies or burnt crusts.
- Do not overfill the pies to avoid leaking during frying.
- Store leftover pies in an airtight container and reheat gently to maintain crispiness.
- You can customize the pumpkin pie filling by adjusting spices such as nutmeg, cloves, or ginger.
- Use a candy thermometer to closely monitor oil temperature for safety and optimal frying results.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
