With fall on our doorstep, it’s time to recreate a ton of limited edition seasonal sweet treats from chain stores like Mcdonald’s, and where better to start than with their exceptionally tasty pumpkin and creme pie recipe?
These pies are exceptionally flavorful and loaded with texture too. You have an uber-crispy flaky pie crust encapsulating sweetened cream cheese and rich pumpkin pie spice filling. They are very easy to make and you can even freeze them for future use!
But before you dive into this McDonald’s sweet treat, make sure to check out some of my other fall recreations. During the cozy fall season, one of the all-time favorites is the Copycat Dominos Cinnamon Twists.
What Is A McDonald’s Pumpkin Creme Pie?
If you’re a big fan of autumn, you’ll have already noticed the increase in autumn-themed meals, drinks, and of course, sweet treats.
As they do almost every year, McDonald’s has released their annual autumn pumpkin and creme pie again. This tasty treat is made with layers of puff pastry enclosing a delicious sweet pumpkin filling and sweet creamy sauce.
But here are the downsides: not all of the McDonald’s restaurants will have these creme pies on their menus, and even those that do won’t have them in stock for long.
And that’s where I come in!
As always, I’ve spent days relentlessly developing a perfect copycat recipe for this tasty pumpkin and creme pie. The key lies in the main pie filling and vanilla creme filling. I just used store-bought puff pastry sheets (pie crusts) to save myself some time.
So, get ready to indulge in these decadent crispy, creamy treats just in time for the fall season!
Ingredients Needed To Make A Pumpkin And Creme Pie Plus Variations
As mentioned, there are essentially three ingredients to this recipe.
The Pie Crust
For the crust, I bought pie crust from my local grocery store. It has to be a flaky pastry or puff pastry crust. It’s also best if it hasn’t been flavored, but you can of course go that route if you want to.
Make sure that the crust you use is roughly the size of a baking sheet. You can roll it out a little to stretch it to size if you must.
Have an excess crust in making pie? Don’t waste it and make a Caprese Empanadas.
Sweet McDonald’s Pumpkin Pie Filling
I decided to keep this filling simple. All you need is puree (which you can make from scratch if you really want to and have the time), vanilla extract, pumpkin pie spice (or you can use my Gingerbread Spice Mix), and white granulated sugar.
This combination creates a deliciously sweet and creamy filling. Just remember that it shouldn’t be too moist. If it is, the moisture will make the dough sticky and eventually fall apart. Your crispy flaky crust will be ruined!
Vanilla Cream Filling
The final element of this recipe is the uber-creamy sweet and tangy vanilla creme.
I decided to use cream cheese to give the filling a luscious mouthfeel. Plus, the added tanginess really complements the sugary flavors in these pies.
To help balance the tanginess and offset any savory notes, I’ve added some powdered sugar. I wouldn’t recommend using any other kind of sugar as the fine powder-like texture of the confectioners’ sugar dissolves more easily, leaving the filling smooth and grain-free.
If you want to make this a vegan or dairy-free recipe, simply replace the cream cheese with a vegan alternative. Luckily today there are Ms that can be bought directly in-store or online.
How to make Pumpkin Creme Pies
1. Preheat your oven to 350°F (180°C). Then in a medium mixing bowl, combine the pumpkin puree, vanilla extract, pumpkin spice seasoning, and white sugar. Whisk the ingredients together until seamlessly blended and set aside.
2. In another mixing bowl, whip the cream cheese until it achieves a smooth consistency. Subsequently, incorporate the powdered sugar, beating the mixture until it is well-integrated.
3. Unroll the first pie crust and position it on a baking sheet lined with parchment paper, trimming and repositioning any excess parts to form an even rectangle.
4. Transfer the pumpkin and cream cheese mixtures to separate piping bags and snip the ends. Pipe alternating logs of each filling, maintaining approximately 3 inches of width between each set, forming two rows of four.
5. Place the second pie crust over the piped fillings, trimming and adjusting as before. Press down gently between the fillings to delineate the hand pies. Use a pizza cutter to cut out the hand pies.
6. Then, use a fork to seal the edges of each pie. With a knife, make two slits in each hand pie. Brush the top crust with the prepared egg wash and sprinkle sugar for topping. Place the baking sheet in the preheated oven and allow the hand pies to bake for approximately 30 minutes or until golden brown and crispy.
7. Once baked to perfection, allow the pies to cool slightly before serving. For a decadent experience, consider serving with whipped cream, a scoop of vanilla ice cream, or a drizzle of warm caramel sauce.
What To Serve With McDonald’s Pumpkin Creme Pie
When serving these creme pies, there are several delightful accompaniments that can elevate the dessert experience. These pairings enhance the flavors and textures of the pie while offering a variety of taste sensations.
A classic choice is to top the pie with freshly whipped cream. This addition provides a light and airy texture that complements the creamy pumpkin filling and crunchy crust. The contrast between the rich filling and the fluffy whipped cream creates a harmonious balance that many find irresistible.
Don’t have whipped cream? Have a look at Substitutes of Whipped Cream.
Another option is to serve a scoop of vanilla ice cream alongside the pie. The cold, creamy ice cream offers a delightful contrast to the warm freshly baked pies, making every bite of pie a dynamic experience.
For those who enjoy a richer, more indulgent experience, drizzling warm caramel sauce over the pie is another creative choice. The caramel adds a luscious, sweet complexity to each bite, enhancing the pumpkin’s natural sweetness.
To add a crunchy element to your dessert, consider sprinkling chopped nuts, such as pecans or walnuts, on top of the pies.
You can also garnish these pies with fresh berries, like raspberries or strawberries. The natural slightly tart fruity flavors complement the pumpkin’s earthy and spiced notes, creating a well-rounded dessert experience.
Tips And Tricks For Making This Pumpkin And Creme Pie Recipe
If your puree is super watery, you can cook it down to reduce the moisture content. Once you are happy with its consistency, make sure to cool it completely before assembling the pies.
Remember, most of the flavor for your filling comes from the pumpkin spice mix that you use. This is a fantastic opportunity to play around with different flavors by adjusting the ratios of the spices used.
For garnish, you can dust the pies with some powdered sugar and ground cinnamon.
For short-term storage (up to 3-4 days), place the leftover pies in an airtight container or cover it tightly with plastic wrap or aluminum foil. Ensure the container is sealed well to prevent moisture loss and the absorption of unwanted odors from the refrigerator.
First, wrap the pies in plastic wrap and aluminum foil. Then, place the wrapped pies in a resealable freezer bag, removing as much air as possible. Label the bag with the date to help you keep track of its freshness.
When you’re ready to enjoy the frozen pies, allow it to thaw in the refrigerator overnight, or you can reheat it in the oven.
McDonald’s Pumpkin Crème Hand Pies
- Baking Sheet
- Parchment Paper
- Piping Bags
- 15 ounce 1 can pumpkin puree
- ¼ tsp vanilla extract
- ½ tsp pumpkin spice seasoning
- ⅓ cup white sugar
- 8 ounces cream cheese
- ¼ cup powdered sugar
- 2 packages of pie crust
- 1 Egg wash (1 egg + 2 teaspoons water)
- Sugar for topping
Assembly and Preparation
- reheat the oven to 350 degrees Fahrenheit.
- In a bowl, combine the pumpkin puree, vanilla, pumpkin spice seasoning, and white sugar. Whisk until well combined. Set aside.
- In another bowl, beat the cream cheese until smooth. Add the powdered sugar and beat again until fully incorporated.
Pie Crust Preparation:
- Unroll the first of the two packages of pie crust and place it on a parchment-covered baking sheet. Trim any excess that doesn't fit within the sheet horizontally, and place those trimmed edges on the left and right sides, molding them together to create a rectangle close to the size of the pan.
- Place the pumpkin mixture in one piping bag and the cream cheese mixture in another. Snip the ends of both.
- Pipe a log of the pumpkin mixture about 3 inches long and a log of the cream cheese mixture adjacent to it, of the same size. Repeat this process eight times to create eight hand pies, leaving about 3 inches of width between each set of mixtures. You will create two rows of four.
- Place the second pie crust on top of the piped mixtures and, once again, cut any excess and replace it on the left and right sides of the pastry.
Shaping and Cutting:
- Use your fingers to press down the dough in the spaces between the pie filling. This will help you clearly see where to cut.
- After pressing the dough, use a pizza cutter to cut out the eight hand pies. Cut once horizontally and three times vertically. Trim any excess from the tops and bottoms to create uniform pies.
- Remove the excess dough and rearrange the pies on the baking sheet, ensuring they are at least an inch apart from each other.
- Use a paring knife to make two slits in each hand pie. Then use a fork to seal the edges of each pie.
- In a small bowl, whisk the egg with two tablespoons of water. Brush this mixture over each hand pie.
- Bake in the oven for 25-30 minutes or until the pies are golden brown.
- emove from the oven and let them cool for a few minutes. Enjoy!