Pumpkin Pie Ghost Hand Pies

Using store-bought pie crust is a win with these little ghosties—just cut, bake, and assemble. Of course ghosts aren’t the only shapes you can use: jack o’lantern, tombstone, or skull cookie cutters would make terrific hand pies, too.







  • ½ cup pumpkin purée
  • 1 Tablespoon Challenge Salted Caramel Spreadable Butter, room temperature
  • 1 Tablespoon brown sugar
  • ½ teaspoon pumpkin pie spice
  • pinch of kosher salt
  • 1 package (14.1 ounces) premade pie crust
  • 1 egg beaten with 1 teaspoon water, for egg wash
  • 2 Tablespoons sugar
  • ½ teaspoon ground cinnamon


  • 1

    Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.

  • 2

    In a medium bowl, combine pumpkin puree, Challenge Salted Caramel Spreadable Butter, brown sugar, pumpkin pie spice and salt. Mix until smooth.

  • 3

    Unroll both pie crusts on a clean work surface and use a ghost cookie cutter to cut out 20 small ghosts. For the ghost tops, use round piping tips to punch eyes and a mouth out of half of the ghost pieces.

  • 4

    Arrange the remaining 10 ghost pieces on the prepared baking sheets and dollop 2 teaspoons of pumpkin pie filling in the center. Spread out mixture evenly over the surface, leaving an empty border along the edges. Brush edges with egg wash and top with a ghost front. Use a fork to crimp and seal the edges to seal.

  • 5

    In a small bowl, mix together sugar and cinnamon.

  • 6

    Brush tops with beaten egg and sprinkle with cinnamon sugar mixture on top. Bake 12-14 minutes, or until edges are golden brown. Let cool completely.

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