Air Fryer Pumpkin Pie Hand Pies

image of realistic top down mise en place shot showing pumpkin puree or pumpkin pie filling pie crust or puff pastry brown sugar egg heavy cream pumpkin pie spice cinnamon salt demerara sugar butter and granulated sugar arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

katya bou

Air Fryer Pumpkin Pie Hand Pies

These crispy Air Fryer Pumpkin Pie Hand Pies deliver all the warmth of traditional pumpkin pie filling wrapped in a golden, flaky shell, perfect for quick autumn desserts.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

For the Crust and Assembly

Equipment

Air Fryer,
Mixing bowl
Cookie Cutter (3 or 4-inch)
Fork
Paring Knife
Wire rack

Method

Prepare the Filling

In a medium bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, heavy cream, and egg yolk. Stir until smooth and the mixture thickens to a rich caramel orange color. If too runny, stir in 1 teaspoon all-purpose flour.

Assemble the Hand Pies

Unroll one sheet of pie dough onto a lightly floured surface. Cut out 3-4 inch circles using a cookie cutter. Place 1-1.5 teaspoons of filling slightly off-center in each circle.
Brush the edges of the dough with whisked egg wash. Fold over to create a half-moon and crimp edges with a fork to seal. Cut 2-3 small slits on top for venting.
Preheat air fryer to 375°F (190°C) for 3-5 minutes. Brush tops with egg wash and sprinkle with sugar.

Cook the Hand Pies

Place hand pies in air fryer basket in a single layer, not overcrowding. Air fry for 8-12 minutes or until golden and puffed. Let cool on a wire rack for 10 minutes before serving.

Nutrition

Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10g

Notes

Use puff pastry for a flakier texture; they cook faster at 7-9 minutes. Vegan: Substitute with coconut cream and plant-based milk. Store in airtight container at room temp for 2 days or fridge for 4 days. Reheat at 350°F for 3-5 minutes.

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