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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/pumpkin-hand-pies-recipe/