Pumpkin Pie Pockets

These Pumpkin Pie Pockets are as cute as they are delicious!!

I’m not a huge pumpkin fan. Pumpkin Spice, YES. Actual pumpkin…not as much. And while, I haven’t fully flipped into eating pumpkin pie…but I have flopped into a “small-amounts” liker.

I’m basically halvsies on pumpkin. Sometimes it’s great, other times it makes me gag.Kinda like the way I feel about quinoa or James Franco.

So here is a small amount pumpkin recipe. Perfect for those of us on the pumpkin-texture fence…Pumpkin Pie Pockets..heavy on the crust, light on the pumpkin. Everything is best in moderation.

The day before I made these I put together my filling.  You could certainly use the pumpkin pie filling that you like best, but since I don’t have one I thought I would experiment a little. I made a pumpkin filling that among some other boring ingredients included cream cheese and butter.  It worked.

You certainly don’t have to make the filling the day before…it was just a time saver for me.

When I was ready to assemble my little pockets I used pre-made pie crust that comes in the rolls.

I rolled it out a bit thinner.  Thin is in, if you haven’t heard…

Then using my pumpkin cookie cutter I cut shapes.

I decided to get a little fancy on some and cut faces 🙂  You don’t have to…especially if you don’t like your food looking at you.  I get it.

Then scoop about a tablespoon amount of your filling into the center of the bottom crust.

Wet the edges of the bottom crust with an egg wash ( a beaten egg and about 1 tbsp water mixed together) and place the top crust on top, pinches the edges closed.

You could brush the top crust with a little egg wash too for extra shine, but I didn’t.  I forgot.  That’s life.

Bake at 350 on a parchment or Sil-Pat lined baking sheet for 15-20 minutes, until crust browns up.

When they come out of the oven you can sprinkle them with a little cinnamon sugar (2 tbsp sugar + 1 tsp cinnamon)

Let them cool and then eat.  These are great warm or at room temperature.


Pumpkin Pie Pockets


makes 14 pie pockets



  • 4 oz cream cheese, room temp.
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 egg yolk
  • 1/2 cup half and half
  • 4 tbsp melted butter
  • 1 tsp vanilla
  • 1/2 tsp pumpkin pie spice
  • 2 store bought rolled pie crusts
  • egg wash (1 beaten egg and 1 Tbsp water)
  • Cinnamon sugar (2 Tbsp sugar + 1 tsp cinnamon)


For Filling:

  1. Preheat oven to 350
  2. Spray an 8×8 pan with cooking spray, set aside.
  3. In your mixing bowl beat cream cheese and pumpkin until combined and smooth. Add in your sugar and salt and mix until incorporated. On low add in your butter, half and half vanilla, pumpkin pie spice and egg yolk.
  4. Turn mixer up to medium and mix until combined.
  5. Pour mixture into prepared pan and bake for 20-25 minutes until set.
  6. Let cool before filling your pie pockets.


  1. Flatten your crust on a floured work surface. Roll the crust out a little thinner.
  2. Cut your crust into rounds, approx 3″ in diameter.
  3. Place 1 tbsp of pumpkin pie filling in the center of each.
  4. Brush the edges with egg wash and place a top crust over filling and pinch edges.
  5. Bake at 350° on a parchment lined baking sheet for 15-20 minutes until golden brown.
  6. When done, remove from oven and sprinkle with cinnamon sugar.
  7. Serve warm or room temperature

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Patti Punches
October 6, 2017 5:27 pm

Yummmy! Will try soon!

Brittany Thompson
October 26, 2016 11:08 pm

I can’t wait to make these for a party

October 21, 2016 2:06 pm

Thank you for this great recipe. It is delicious & the perfect consistency for the pockets! I made them 2 weeks ago for the farmers market & they were gobbled down. I’m making them again this week-end. Thanks for sharing. Meg

November 16, 2012 2:19 pm

These are SO cute!! Just wanted to let ya know I included them in my “fall foods” line up {which it looks like will be linked up below} Very creative 🙂

November 16, 2012 2:20 pm

hmm or maybe not… here’s the link just in case 🙂


November 5, 2012 12:59 pm

ty for the recipe which my concumers will love and a chance to win the necklace

November 5, 2012 12:58 pm

Ty for the pies and a chance to win the necklace

October 17, 2012 11:17 am

These are really cute. I might make them instead of pie.

September 4, 2012 7:34 pm

These are so adorable! It was decided on this past weekend, labor day weekend, that we will be spending Thanksgiving with my husband’s family. I’m relieved to not have to cook a dish for the main meal, but now I’m expected to bring desserts. So I started my searching early rather than waiting the day before the holiday like I usually do. 🙂 I’m definitely making these for thanks giving with the in-laws.

November 1, 2011 8:26 pm

Yum! And that necklace is adorable–would match so much!

October 31, 2011 2:30 am

these pie pockets look awesome!!

and that necklace is to DIE for!!! i looooove keys an these dainty , sweet keys look perfect!!

Cynthia Woods
October 30, 2011 11:25 pm

These would be great topped with some whipped cream! Great to take to a party too!! Love Pumpkin and all things Fall!

Trina Fornoff
October 30, 2011 8:46 pm

Thank you for the recipe! What a great way to send pumpkin pie to school with my pumpkin lovers!!!

Drena Paulson
October 30, 2011 8:18 pm

I love the pumpkin pockets. Especially good for families who like pie like us. Thanks for sharing.
Necklace is cute too!

Kari Newport
October 30, 2011 7:59 pm

Super Cute!! The Pumpkin Pockets and the Necklace!!

t!na orton
October 30, 2011 7:20 pm

! too am not a b!g fan of pumpk!n except !n small doses but your hot pumpk!n sp!ce hot chocolate !s tempt!ng ~ must at least try, r!ght? ~ okay, ! w!ll ~
the jewelry !s so da!nty look!ng ~ love !t ~ her s!te !s exqu!s!te ~

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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