Pumpkin Hand Pies Recipe

Introduction

These Pumpkin Hand Pies are a delightful fall treat, combining flaky all-butter pie crust with a spiced pumpkin filling. Topped with a sweet maple glaze, they’re perfect for cozy gatherings or an easy dessert on the go.

Ingredients

• All-butter pie dough (homemade or store-bought)
• 1 large egg (for egg wash) 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
• 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

1. Step 1: Prepare the pie dough by following your recipe or using store-bought dough. Chill the dough in the refrigerator for at least 2 hours or up to 5 days before rolling out.
2. Step 2: On a lightly floured surface, roll out one chilled dough disc to about 1/8–1/4-inch thickness. Use a 5-inch bowl or a paper circle as a guide to cut out circles. Refrigerate the cut circles on a plate or baking sheet while preparing the rest, keeping the dough cold for easier handling.
3. Step 3: Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone mats.
4. Step 4: In a bowl, whisk together pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth and combined.
5. Step 5: Place about 1.5–2 tablespoons of filling on one half of each dough circle, leaving a 1/4-inch border. Fold the dough over to form a half-moon, seal edges by pressing with fingers and crimp with a fork. Arrange hand pies on baking sheets.
6. Step 6: Brush the tops with the egg wash and cut 2–3 small slits on top to vent steam. If the pies have warmed, chill them for 15 minutes before baking to help them keep their shape. Blot any leaking filling with a paper towel.
7. Step 7: Bake for 22–25 minutes, turning the baking sheets halfway through, until golden brown. Let cool on the sheets for 5 minutes before transferring to a wire rack.
8. Step 8: For the icing, whisk together confectioners’ sugar, maple syrup, milk, maple or vanilla extract, and salt until smooth. Once the pies are cool enough to handle, either dip the tops into the icing or drizzle it over the pies if dipping causes the crust to flake.
9. Step 9: Allow the icing to set for about 1 hour. Serve the hand pies warm or at room temperature.

Tips & Variations

• Use a firm pumpkin puree for the best filling texture; avoid pumpkin pie fillings with added sugar or spices.
• For extra flaky crust, keep all ingredients and tools cold and handle the dough as little as possible.
• Substitute maple syrup in the icing with honey or a simple powdered sugar glaze for a different sweetness.
• Add chopped pecans or raisins to the filling for added texture and flavor.

Storage

Store leftover hand pies covered at room temperature for up to 1 day or refrigerate for up to 5 days. Reheat gently in an oven or toaster oven to retain crispness before serving. The icing sets well but may soften when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough from scratch or use pre-made dough?

Yes, both homemade all-butter pie dough and store-bought dough work well. Homemade dough usually yields a flakier texture, but pre-made dough is a convenient option.

How do I prevent the filling from leaking during baking?

Make sure to seal the edges of each hand pie tightly and chill them before baking. Blot any leaked filling before baking to keep the crust from becoming soggy.

Pumpkin Hand Pies Recipe

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4.5 from 94 reviews

These delightful Pumpkin Hand Pies feature a flaky all-butter pie crust filled with a spiced pumpkin mixture, baked to golden perfection and finished with a sweet maple glaze. Perfect for fall gatherings or as a festive dessert, these hand pies combine traditional pumpkin pie flavors in a portable, easy-to-eat treat.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 12–16 hand pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Dough

• All-Butter Pie Dough or Homemade Pie Dough (enough for 2 discs)

Egg Wash

• 1 large egg, beaten with 1 Tablespoon milk

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

1. Make the crust ahead: Prepare the all-butter pie dough according to your recipe. Chill the dough discs in the refrigerator for at least 2 hours, or up to 5 days, to ensure it is firm and easy to work with.
2. Roll out the pie dough: On a lightly floured surface, roll out one chilled dough disc until it is about 1/8–1/4-inch thick. Use a 5-inch diameter bowl or circle template to cut out circles. Place circles on a baking sheet and refrigerate to keep chilled. Repeat with the second dough disc. Refrigerate all cut circles for at least 15 minutes before filling.
3. Preheat the oven: Set the oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats for baking.
4. Make the filling: In a medium bowl, whisk together pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla extract, and salt until smooth and combined, forming about 1 1/2 cups of filling.
5. Assemble the hand pies: Spoon about 1.5–2 tablespoons of filling onto half of each dough circle, leaving a 1/4-inch border. Fold the dough over to create a half-moon shape. Seal edges by pressing with fingers and crimping with a fork. Place on prepared baking sheets. Brush tops with egg wash and cut 2–3 slits on top for steam vents. Refrigerate for 15 minutes if dough feels warm to hold shape better, blotting any leaked pumpkin liquid with a paper towel before baking.
6. Bake: Bake pies for 22–25 minutes until golden brown. Rotate baking sheets halfway through for even baking. Remove and let cool on sheets for 5 minutes, then transfer to rack to cool completely.
7. Make the icing: Whisk together confectioners’ sugar, maple syrup, milk, maple or vanilla extract, and salt until smooth. When pies are cool enough, either dip tops into icing or drizzle it over to avoid crust flaking. Place on rack over parchment to catch drips. Allow icing to set for about 1 hour, or enjoy immediately.
8. Store leftovers: Cover and keep at room temperature for up to 1 day, or refrigerate for up to 5 days.

Notes

• Chilling the dough both before rolling and after shaping helps the pies hold their shape and makes handling easier.
• Use fresh pumpkin puree or canned, but ensure it’s pumpkin and not pumpkin pie filling for best results.
• If you don’t have maple extract, use vanilla extract in the icing for a slightly different but still delicious flavor.
• Pumpkin liquid may leak after refrigeration—this is normal; blot off excess with a paper towel before baking to prevent soggy crust.
• These hand pies are best enjoyed within a couple of days for optimal freshness but can be stored in the fridge safely up to 5 days.

Keywords: pumpkin hand pies, autumn dessert, pumpkin pie, bite-sized pies, fall baking, homemade pie crust, pumpkin spice dessert