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Pumpkin Hand Pies Recipe

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★★★★★

4.4 from 80 reviews

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.

Ingredients

Scale

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

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