Pumpkin Hand Pies Recipe

Introduction

These Pumpkin Hand Pies are a perfect fall treat, combining flaky pie crust with a spiced pumpkin filling. They’re easy to hold, share, and enjoy warm or at room temperature — ideal for cozy afternoons and festive gatherings.

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 pie dough ahead of time. Use your preferred recipe and chill the dough for at least 2 hours or up to 5 days for best results.
2. Step 2: Roll out one chilled disc on a lightly floured surface to about 1/8–1/4 inch thickness. Use a 5-inch bowl or paper circle as a guide to cut out circles. Keep scraps to re-roll. Chill the circles for at least 15 minutes.
3. Step 3: Preheat oven to 400°F (204°C). Line baking sheets with parchment or silicone mats.
4. Step 4: In a medium bowl, whisk pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla extract, and salt until smooth.
5. Step 5: Spoon 1.5–2 tablespoons of filling onto half of each dough circle, leaving a 1/4-inch border. Fold over to make half-moon shapes, seal edges with fingers, then crimp with a fork.
6. Step 6: Place pies on baking sheets, brush tops with egg wash, and cut 2–3 slits in each to vent steam. If the dough has warmed, chill pies for 15 minutes before baking.
7. Step 7: Bake for 22–25 minutes until golden brown. Rotate sheets halfway through. Let cool 5 minutes on sheet, then transfer to a rack to cool completely.
8. Step 8: Whisk confectioners’ sugar, maple syrup, milk, extract, and salt to make icing. Dip or drizzle over cooled pies. Allow icing to set for about 1 hour before serving.

Tips & Variations

• Keep the dough and assembled pies well chilled to prevent shrinking and leaking during baking.
• For a dairy-free version, substitute milk with almond or oat milk in the egg wash and icing.
• Add chopped toasted pecans or walnuts to the filling for extra texture and flavor.
• If you prefer less sweet, reduce the brown sugar slightly or skip the icing.

Storage

Store leftover pumpkin hand pies covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. Reheat gently in a warm oven for a few minutes to refresh the flaky crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly for this recipe. Avoid pumpkin pie filling, as it contains added spices and sugars.

Can I freeze these hand pies?

Yes, freeze unbaked assembled hand pies by wrapping tightly in plastic wrap and storing in a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.

Pumpkin Hand Pies Recipe

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These Pumpkin Hand Pies feature a flaky all-butter pie crust filled with a spiced pumpkin mixture and topped with a sweet maple glaze. Perfect for fall or holiday treats, they are baked until golden and can be enjoyed warm or at room temperature.

• Author: Clara
• Prep Time: 30 minutes (plus 2 hours chilling time)
• Cook Time: 22-25 minutes
• Total Time: Approximately 3 hours (including chilling and cooling time)
• Yield: 12–16 hand pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Dough and Egg Wash

• All-Butter Pie Dough or Homemade Pie Dough (enough for 2 discs)
• 1 large egg, beaten with 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

Maple Glaze

• 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 pie dough up to step 5 of your chosen recipe. Chill the dough for at least 2 hours or up to 5 days in the refrigerator to allow it to firm up.
2. Roll out the pie dough: On a lightly floured surface, roll one chilled dough disc to about 1/8–1/4 inch thickness. Using a 5-inch diameter bowl as a template, cut out circles from the dough. Re-roll scraps as needed. Chill all cut circles in the refrigerator for at least 15 minutes before filling to keep them cold and easy to work with.
3. Preheat the oven: Set your oven to 400°F (204°C) and line two large baking sheets with parchment paper or silicone mats.
4. Make the pumpkin filling: In a medium bowl, whisk together the pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla extract, and pinch of salt until smooth and well combined. This yields about 1 and 1/2 cups of filling.
5. Assemble the hand pies: Spoon 1.5–2 tablespoons of filling onto one half of each dough circle, leaving a 1/4-inch border. Fold the dough over to create a half-moon shape, then press the edges to seal. Crimp the edges with a fork for a decorative finish. Place on prepared baking sheets. Brush tops lightly with egg wash and cut 2–3 slits on top to vent steam. If the pies warm and feel soft, refrigerate for 15 minutes to 1 hour before baking to help maintain their shape. Blot any leaked filling with a paper towel.
6. Bake the hand pies: Bake for 22–25 minutes until golden brown and crisp. Rotate baking sheets halfway through for even browning. Let cool on baking sheets for 5 minutes, then transfer to a rack to cool completely.
7. Make the maple glaze: Whisk together confectioners’ sugar, maple syrup, milk, maple or vanilla extract, and a pinch of salt in a bowl until smooth. When pies have cooled enough to handle, dip the tops in the glaze or drizzle it on if the crust layers stick. Place glazed pies on a baking rack over parchment to catch drips. Allow icing to set for about 1 hour.
8. Store leftovers: Keep leftover hand pies covered at room temperature for up to 1 day or refrigerated for up to 5 days.

Notes

• Chilling the dough and shaped hand pies before baking is crucial to help them hold their shape and prevent leakage.
• Use either light or dark brown sugar depending on your preferred flavor depth.
• If pumpkin liquid leaks from pies before baking, blot it gently with a paper towel to avoid soggy bottoms.
• The glaze can be dipped or drizzled depending on the texture of the crust layers.
• Serve the hand pies warm, room temperature, or chilled according to taste.
• Pie dough can be homemade or store-bought all-butter dough for best flakiness.

Keywords: pumpkin hand pies, pumpkin pie, fall dessert, hand pies, spiced pumpkin, maple glaze, pie crust dessert