Pumpkin Hand Pies Recipe

Introduction

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

Ingredients

• All-Butter Pie Dough (or Homemade Pie Dough)
• 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 ahead of time. Follow your pie dough recipe through the mixing and kneading steps, then chill the dough for at least 2 hours or up to 5 days in the refrigerator.
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 diameter bowl or paper template to cut out circles. Place cut circles on a plate or baking sheet and refrigerate for at least 15 minutes. Repeat with the second dough disc to get about 12–16 circles total.
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 medium 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: Spoon about 1.5–2 Tablespoons of filling onto one half of each dough circle, leaving a 1/4-inch border. Fold the dough over to form a half-moon shape. Press edges with fingers, then crimp with a fork to seal. Place pies on the prepared baking sheets.
6. Step 6: Lightly brush the tops of each pie with egg wash. Cut 2–3 small slits in the top of each to allow steam to escape. If pies have warmed up, refrigerate for 15 minutes to 1 hour before baking for best shape retention.
7. Step 7: Bake the hand pies for 22–25 minutes or until golden brown. Rotate baking sheets halfway through baking. Let pies cool on the sheets for 5 minutes, then transfer to a cooling rack.
8. Step 8: To make the icing, whisk confectioners’ sugar, maple syrup, milk, maple or vanilla extract, and a pinch of salt until smooth. When pies are cool enough, dip the tops into the icing or drizzle it over the top. Let the icing set about 1 hour before serving.

Tips & Variations

• For easier handling, keep the dough and assembled pies well chilled before baking to prevent leaking.
• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if you prefer homemade spice blends.
• Try adding chopped toasted pecans to the filling for some extra texture and nutty flavor.
• If you don’t have maple extract, vanilla extract works perfectly in the glaze.

Storage

Store leftover hand pies covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. To reheat, warm gently in a low oven (around 300°F) for 5–10 minutes until heated through and crisp. The icing may soften slightly with warming.

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 well and saves time. Just be sure to use pure pumpkin, not pumpkin pie filling, which is sweetened and spiced.

Can I freeze these hand pies?

Yes, you can freeze baked, cooled hand pies. Wrap them individually in plastic wrap and place in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Pumpkin Hand Pies Recipe

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These Pumpkin Hand Pies are delightful individual-sized pastries filled with a spiced pumpkin filling and topped with a sweet maple glaze. Made with flaky all-butter pie dough and a warm blend of pumpkin pie spice, they’re perfect for fall gatherings or as a cozy treat. Easy to make, baked to golden perfection, and drizzled with a luscious maple icing, these hand pies combine traditional pumpkin pie flavors in a portable, fun-to-eat form.

• Author: Elena
• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• 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)
• 1 large egg beaten with 1 Tablespoon milk (egg wash)

Pumpkin Filling

• 1¼ 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
• ½ teaspoon maple extract or vanilla extract
• Pinch of salt

Instructions

1. Make the crust ahead: Prepare the pie dough according to your recipe or use store-bought all-butter pie dough. Chill the dough for at least 2 hours or up to 5 days in the refrigerator before using.
2. Roll out the pie dough: Lightly flour your work surface and roll out one disc of chilled dough to about 1/8–1/4-inch thickness. Use a 5-inch diameter bowl or guide to cut out circles. Keep the second dough disc refrigerated and place the cut circles in the refrigerator for at least 15 minutes before filling. You will have about 12–16 circles.
3. Preheat the oven: Heat the oven to 400°F (204°C) and line two large baking sheets with parchment paper or silicone mats.
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 well combined. This makes approximately 1½ cups of filling.
5. Assemble the hand pies: Spoon 1½–2 tablespoons of the filling onto one half of each dough circle, leaving a ¼-inch border. Fold the dough over to form a half-moon shape and press edges firmly to seal. Crimp with a fork. Place pies on baking sheets and brush tops with egg wash. Cut 2–3 slits on top for steam venting. Refrigerate for 15 minutes if pies are no longer cool to the touch to help them hold shape. Blot any leaking pumpkin liquid with paper towel.
6. Bake the hand pies: Bake for 22–25 minutes until golden brown, rotating baking sheets halfway through. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
7. Make the icing: Whisk together confectioners’ sugar, maple syrup, milk, maple or vanilla extract, and salt until smooth. When hand pies are cool, dip tops in icing or drizzle the icing over if crust layers stick. Place on cooling rack over parchment to catch drips. Let icing set about 1 hour, though pies can be served before that.
8. Storage: Store leftovers covered at room temperature for up to 1 day or refrigerate for up to 5 days.

Notes

• Use chilled dough and refrigerate the assembled pies before baking to maintain shape and prevent filling leakage.
• Blot any filling liquid that leaks before baking to avoid soggy crusts.
• If crust flakes stick in icing when dipping, drizzle icing on top instead to keep the appearance neat.
• Allow the icing to set for about an hour for best texture, but pies taste great even if served sooner.
• These pies can be made slightly ahead and stored refrigerated, then warmed gently before serving.

Keywords: pumpkin hand pies, pumpkin dessert, fall dessert, hand pies, pumpkin pie spice, maple icing, individual pies