Air Fryer Pumpkin Hand Pies
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 box (14.1 oz) refrigerated pie crusts (contains 2 rolls)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup brown sugar, packed
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sanding sugar or cinnamon sugar (for topping)
Instructions
- In a medium mixing bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Stir the mixture until it is smooth and the sugar is fully incorporated. Set this aside for a few minutes to let the flavors meld.
- Unroll the refrigerated pie crusts onto a lightly floured surface. Use a round 3.5-inch or 4-inch cookie cutter (or a large glass) to cut out circles. You should be able to get about 8 to 10 circles by re-rolling the scraps as needed.
- Place about 1 to 1.5 tablespoons of the pumpkin mixture into the center of each dough circle. Be careful not to overfill them, as the filling might leak out during the cooking process.
- Fold the dough circle in half over the filling to create a semi-circle. Use a fork to press down firmly along the curved edge to seal the pie shut. This creates a decorative edge and keeps the filling inside.
- Brush the top of each hand pie with the beaten egg wash. This helps the crust turn a beautiful golden color. Use a sharp knife to cut two tiny slits in the top of each pie to allow steam to escape. Sprinkle the tops generously with coarse sugar or cinnamon sugar.
- Place the hand pies in a single layer in the air fryer basket, making sure they do not touch. You may need to work in batches. Air fry at 350°F (175°C) for 8 to 10 minutes, or until the crust is golden brown and flaky.
- Carefully remove the pies from the air fryer and let them cool on a wire rack for at least 5 minutes. The filling will be very hot, so giving them a moment to rest is essential before taking your first bite.