Imperial Sugar
Imperial Sugar

Pumpkin Hand Pies

Pumpkin Hand Pies


  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • Green food coloring
  • Orange liquid food coloring
  • 1 cup pumpkin puree
  • 1/4 cup Imperial Sugar Light Brown Sugar, packed
  • 1 1/2 teaspoons pumpkin pie spice
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • 1 egg, separated (yolk goes into filling, white is used on crust)
  • 2 boxes (14 ounces, each) refrigerated pie crust, thawed
  • Flour, for dusting


  1. Pour 1 1/2 tablespoons of granulated sugar into a zip top bag.
  2. Add a few drops of green food coloring and shake bag until sugar is evenly colored. 
  3. Pour remaining granulated sugar into another zip top bag and do the same with the orange food coloring. 
  4. Pour colored sugar into bowls and set aside to dry while preparing pumpkin hand pies.
  5. To make the pumpkin pie filling, stir together pumpkin puree, light brown sugar, pumpkin pie spice, salt, vanilla, and an egg yolk.
  6. Unroll pie crust onto a lightly floured work surface.
  7. Use a 3-inch pumpkin cookie cutter to cut out 40 pumpkins from the 4 sheets of pie crust.
  8. Brush egg white over 1 pie dough pumpkin.
  9. Spoon about 2 teaspoons of filling in middle of pumpkin and then top with another pumpkin.Use your fingers to pinch seams together to seal hand pie well.
  10. Place pumpkin hand pie on a parchment paper-lined baking sheet.
  11. Repeat creating a total of 20 pumpkin hand pies.
  12. Brush tops of each pie with egg white.
  13. Sprinkle green sugar over stem and orange sugar over pumpkin.
  14. Refrigerate for 30 minutes.
  15. Meanwhile, preheat oven to 425°F. 
  16. Bake for 10-12 minutes until crust is lightly golden brown.
  17. Remove and allow to cool completely before serving.
Imperial Sugar Insight

Recipe created for Imperial Sugar by Beth Jackson Klosterboer at Hungry Happenings.

Source URL: