These individual serving sized Pumpkin Hand Pies are fun and easy to make right in the air fryer!
Keyword Pumpkin Hand Pie
Prep Time 50minutes
Cook Time 25minutes
Chill time 30minutes
Total Time 1hour45minutes
Author Shelby Law Ruttan
FOR THE CRUST
6tablespoonunsalted butter, cubed and cold
Ice wateras needed
FOR THE FILLING
FOR THE DOUGH
In a small bowl, combine flour, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry blender or your hands to combine the ingredients until crumbly.
Add the sour cream and mix with a fork until combined. Use your hands to form dough balls, adding ice water as needed.
Wrap the dough in plastic wrap and chill for 30 minutes.
FOR THE FILLING
Add the eggs to a small mixing bowl and beat with a hand mixer until combined.
Add the pumpkin puree, sugar, spices and mix until thoroughly combined.
Gradually add the evaporated milk to the eggs, mixing constantly.
Spray a loaf pan with cooking spray. Transfer the pie filling to the loaf pan and cook for 8 minutes.
Assemble and Cook
Allow the pumpkin pie filling to cool while rolling out the chilled pie dough. Use a large circle cutter or a bowl to cut five-inch circles from your dough.
Use an ice cream scoop to dollop a couple of tablespoons of pie filling into the center of each of the dough circles. Fold each of the circles in half and use a fork to seal the edges.
Finally, cook the hand pies in a 400°F air fryer for 8 minutes. Reduce the heat to 350°F and cook for an additional 10 minutes. Allow the pies to slightly cool before topping with whipped cream and enjoying!