Pumpkin Cream Cheese Hand Pies
Servings: 26 hand pies
Calories: 350kcal
Ingredients
Pumpkin Cream Cheese Hand Pies
- 1 homemade pie crust, or 2 boxes store-bought pie crust
- 2 cups (490 g) pumpkin pie filling, homemade or store bought
- canola or vegetable oil, for frying
Cream Cheese
- 12 ounces cream cheese, room temperature
- ¾ cup (150 g) granulated sugar
Vanilla Glaze
- 6 cups (750 g) confectioners' sugar
- 7-9 tablespoons (105-135 g) whole milk, room temperature
- ¼ teaspoon vanilla extract
Instructions
Hand Pies
- Roll out the pie crust to ⅛-inch thickness. Use a cookie cutter to cut the crust into 4-5-inch rounds. (You should get 26-28 pie crust rounds.)
Cream Cheese Filling
- To a medium mixing bowl, add cream cheese and granulated sugar. Using a handheld mixer, mix on high until light and fluffy (2-3 minutes).
Glaze
- Mix confectioners' sugar and 7 tablespoons milk in a bowl until smooth and creamy. If too thick, add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency. Set aside.
Assembly
- Spread 1 tablespoon of the cream cheese mixture over a mini pie crust, leaving some room around the edges.
- Drop 1 tablespoon of pumpkin pie filling on top of the cream cheese.
- Fold the mini pie crust into a half-moon shape. Use water to wet the edges of the crust to help seal it. Crimp with a fork. Repeat with the remaining ingredients.
Frying
- In a medium pot over medium heat, add 2-3 inches of oil. Heat the oil until it reaches a temperature of 375°F.
- Place 2-3 hand pies into the pan. Fry until golden brown (3-4 minutes). Transfer to a paper towel-lined cooling rack. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.)
- While the hand pies are still warm, coat with the glaze. You can coat the pies by drizzling the glaze over each pie or dipping each pie into the bowl of glaze using a large fork.
Notes
See the post for oven and air fryer instructions.
Nutrition
Calories: 350kcal