Pumpkin Pie Pockets

Making these portable pumpkin pie bites are easy and fun. If you are looking for something to do with that leftover pumpkin pie next Friday, these are sure to be a hit with your family. Or you can even serve these as a Thanksgiving dessert!

All you need half  of a baked pumpkin pie and some pie crust. I included my favorite recipe for pumpkin pie and pie crust for you to try, but if you are wanting to make something extremely quick and easy, pick up a pre-made pie and crust from the grocery store and get filling! 😉 If you make your own pumpkin pie, I suggest baking it without the crust, you won’t be using it anyway. Portable pie bites filled with pumpkin pie and baked in a homemade flakey pie crust, what’s not to love?!

Pumpkin Pie Pockets

Yield: about 30 pie pockets


2 1/2 cups unbleached all-purpose flour, divided
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water
½ baked Pumpkin Pie (can be crust-less, you only use the filling)
1 egg white, lightly beaten
2 tablespoons turbinado sugar


For The Pie Dough: In the bowl of a food processor fitted with the metal blade, process 1 ½ cups flour, salt, and sugar until combined, about two 1-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 pulses. Transfer mixture into medium bowl.
Sprinkle vodka and water over mixture. Using a folding motion, use a rubber spatula to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
To make pumpkin pie filling, scoop the pie filling out of the crust and place in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 30 seconds.
Remove 1 disk of dough from refrigerator and roll out on floured work surface to 12-inch circle, about 1/8 inch thick.
Using a 3-inch round cookie cutter, cut dough into circles. Reroll scraps and cut circles until all dough is used.
Working one 3-inch circle at a time, place 1 tablespoon of pie filling in the center of the circle and fold over. Use a fork to close edges and a small sharp knife to cut two vent holes. Place on prepared baking sheet and repeat until all circles are filled. Repeat the process with the second pie dough disk.
Brush the tops of the pie pockets with egg white and sprinkle with sugar. Bake 13-15 minutes until lightly browned. Remove and let cool slightly before serving.

Source: adapted from Bake Me More, originally adapted from BrittaDotCom

One Year Ago: Stuffed Sweet Potatoes 

14 Responses to “Pumpkin Pie Pockets”

  1. #
    Erin — November 17, 2011 @ 10:26 am

    When they are mini I convince myself that it’s okay to eat more of them – and I am sure I end up eating more than a normal slice would be O:-)

  2. #
    jennknee — November 17, 2011 @ 10:30 am

    These look DELIGHTFUL!

  3. #
    ChgoJohn — November 17, 2011 @ 8:13 pm

    I love this concept. Sometimes I want a little something sweet but an entire piece of pie is far too much. One of these tasty little pies would be perfect!

  4. #
    Rach @ This Italian Family — November 17, 2011 @ 8:47 pm

    Oh my, those are super precious!

  5. #
    The Café Sucré Farine — November 18, 2011 @ 7:42 am

    Love this idea! Just the perfect size for nibbling!

  6. #
    Lily — November 18, 2011 @ 10:54 pm

    Oh yum! These are adorable and look like they’d be perfect to snack on all curled up with a book and cup of tea.

  7. #
    ohkeeka [The Type A Housewife] — November 21, 2011 @ 10:36 am

    These look fabulous (and so cute!)–I love pumpkin pie!

  8. #
    Lydia (The Perfect Pantry) — November 21, 2011 @ 10:49 am

    My grandkids love any kind of hand pie. It’s like a little gift, made just for them.

  9. #
    Heather | Farmgirl Gourmet — November 21, 2011 @ 1:31 pm

    Great concept!! Handheld pies are the best!

  10. #
    Baker Street — November 21, 2011 @ 11:05 pm

    love the idea of pumpkie pie filled in these pockets!

  11. #
    RavieNomNoms — November 22, 2011 @ 10:14 am

    These are so cute and SUCH a great idea!

  12. #
    Rachel @ My Naturally Frugal Family — November 22, 2011 @ 1:00 pm

    These are a great idea. Perfect for kids, or adults, lunches.

  13. #
    Curt Despres (@Curt_D) — December 24, 2011 @ 9:04 pm

    Wow, I have no doubt that these are delicious. Great idea!

  14. #
    wanda — March 18, 2013 @ 11:15 am

    Can I put something else instead of vodka?

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