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Pumpkin Hand Pies Recipe

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★★★★★

4.5 from 112 reviews

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.

Ingredients

Scale

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

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