Pumpkin Hand Pies Recipe
Introduction
These Pumpkin Hand Pies are a delightful fall treat, combining a flaky all-butter crust with a spiced pumpkin filling. Topped with a sweet maple glaze, they’re perfect for cozy gatherings or a festive snack anytime.
Ingredients
- All-Butter Pie Dough (or Homemade Pie Dough)
- Egg wash: 1 large egg beaten with 1 Tablespoon milk
- 1 and 1/4 cups (282g) pumpkin puree*
- 1 large egg
- 6 Tablespoons (72g) packed light or dark brown sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) pure maple syrup
- 1 Tablespoon (15ml) milk
- 1/2 teaspoon maple extract or vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare the crust ahead of time. Follow your chosen pie dough recipe and chill the dough for at least 2 hours or up to 5 days in the refrigerator before continuing.
- Step 2: On a lightly floured surface, roll out one chilled dough disc about 1/8 to 1/4 inch thick. Use a 5-inch diameter bowl as a guide to cut out circles. Re-roll scraps as needed. Place cut circles on a plate or baking sheet and refrigerate for at least 15 minutes. Repeat with second dough disc, aiming for 12–16 circles total.
- Step 3: Preheat the oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats.
- Step 4: In a medium bowl, whisk together pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth and combined.
- Step 5: Spoon about 1.5 to 2 tablespoons of filling onto one half of each pie dough circle, leaving a 1/4-inch border. Fold the dough over the filling to form a half-moon and seal edges by pressing with fingers, then crimp with a fork.
- Step 6: Place hand pies on prepared baking sheets. Brush the tops lightly with egg wash and cut 2–3 small slits to vent steam. If the pies aren’t cool to the touch, refrigerate for at least 15 minutes before baking. Blot any leaking filling with a paper towel.
- Step 7: Bake for 22–25 minutes until golden brown, rotating sheets halfway through. Let cool on baking sheets for 5 minutes, then transfer to a rack to cool completely.
- Step 8: For the icing, whisk together confectioners’ sugar, maple syrup, milk, extract, and salt until smooth. When pies are cool enough, dip the tops into the icing or drizzle it on if the crust is too flaky. Set on a rack over parchment to catch drips.
- Step 9: Enjoy warm or at room temperature. The glaze will set in about an hour but pies can be eaten sooner.
Tips & Variations
- Use all-butter pie dough for a richer, flakier crust that holds shape well during baking.
- Try homemade pumpkin pie spice for a fresher flavor blend.
- To avoid soggy bottoms, refrigerate the filled pies before baking to help seal the crust.
- For a dairy-free option, substitute milk in the egg wash and glaze with a plant-based milk.
Storage
Store leftover hand pies covered at room temperature for up to 1 day or refrigerate for up to 5 days. Reheat gently in a warm oven to maintain crispness. The iced glaze may soften when refrigerated but will still taste delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and provides a consistent texture and flavor.
Can I freeze these hand pies?
Yes, freeze unbaked hand pies on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to baking time.
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Pumpkin Hand Pies Recipe
- Total Time: 2 hours 55 minutes
- Yield: 12 to 16 hand pies 1x
- Diet: Vegetarian
Description
These delightful Pumpkin Hand Pies feature a flaky all-butter pie crust filled with a spiced pumpkin mixture, perfectly baked to golden brown and topped with a smooth maple glaze. Ideal for autumn gatherings or anytime you crave a cozy, handheld dessert featuring classic pumpkin pie flavors wrapped in a portable pie crust.
Ingredients
Scale
Pie Dough
- All-Butter Pie Dough or Homemade Pie Dough (enough for 2 discs)
- 1 large egg
- 1 Tablespoon milk (for egg wash)
Pumpkin Filling
- 1 and 1/4 cups (282g) pumpkin puree
- 1 large egg
- 6 Tablespoons (72g) packed light or dark brown sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
- 1 teaspoon pure vanilla extract
- Pinch of salt
Icing
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) pure maple syrup
- 1 Tablespoon (15ml) milk
- 1/2 teaspoon maple extract or vanilla extract
- Pinch of salt
Instructions
- Make the crust ahead: Prepare the all-butter pie dough or your preferred homemade pie crust through the initial steps. Chill the dough discs in the refrigerator for at least 2 hours or up to 5 days to ensure it is firm and easier to work with.
- Roll out the pie dough: On a lightly floured surface, roll out one dough disc to about 1/8 to 1/4 inch thickness. Use an upside-down 5-inch bowl or a 5-inch diameter guide to cut out circles. Repeat with the second disc and re-roll scraps as needed. Keep the cut circles cold in the refrigerator for at least 15 minutes before filling.
- Preheat the oven: Set the oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats for easy removal and non-stick baking.
- Make the filling: In a medium bowl, whisk together the pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth and fully combined, creating approximately 1½ cups of filling.
- Assemble the hand pies: Spoon 1.5 to 2 tablespoons of the filling onto one half of each dough circle, leaving a 1/4-inch border. Fold the dough over to form a half-moon shape. Seal the edges by pressing fingers around and then crimping with a fork. Place the assembled pies on the prepared baking sheets.
- Apply egg wash and vent: Lightly brush the tops of each hand pie with the egg wash made from beaten egg and milk. Cut 2 to 3 small slits on top for steam to escape.
- Chill before baking: If the hand pies feel warm, refrigerate them for at least 15 minutes up to 1 hour to help them hold their shape during baking. Wipe away any leaked pumpkin liquid before baking.
- Bake the hand pies: Bake for 22–25 minutes, rotating the baking sheets halfway through, until pies are golden brown and edges are crisp. Remove from oven and allow to cool on the baking sheets for 5 minutes then transfer to a cooling rack.
- Make the icing: Whisk together confectioners’ sugar, maple syrup, milk, maple or vanilla extract, and a pinch of salt until smooth and pourable.
- Ice the hand pies: When pies are cool enough to handle, dip the tops in the icing or drizzle it over if the flaky crust breaks off. Place iced pies on a cooling rack over parchment to catch drips. Let icing set for about 1 hour or serve sooner if preferred.
- Storage: Store leftovers covered at room temperature for up to 1 day or refrigerate for up to 5 days. Enjoy warm or at room temperature.
Notes
- Use all-butter pie dough for the best flaky and tender crust texture.
- Keep dough and hand pies chilled before baking to prevent spreading and maintain shape.
- Pumpkin pie spice can be store-bought or homemade with cinnamon, nutmeg, ginger, and cloves.
- The maple icing adds a delicious sweet glaze but can be adjusted with vanilla extract if preferred.
- Hand pies can be enjoyed warm or at room temperature, making them perfect for make-ahead treats.
- If any pumpkin filling leaks during chilling, blot it gently with a paper towel to avoid sogginess.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin hand pies, pumpkin dessert, fall dessert, handheld pumpkin pie, maple glaze pies, pie dough hand pies, autumn treats
