Description
These Pumpkin Hand Pies combine a flaky, buttery crust with a luscious pumpkin filling spiced with cinnamon, nutmeg, and vanilla, finished with a drizzle of maple icing. They’re easy to make, easy to share, and deliver all the warmth of a traditional pumpkin pie in a cute, portable form.
Ingredients
Scale
Crust
- All-Butter Pie Dough or Homemade Pie Dough
- 1 large egg, beaten with 1 Tablespoon milk (for egg wash)
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 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
- Prepare the dough: On a floured surface, roll out the All-Butter Pie Dough into a large rectangle about 1/8 inch thick. Cut out 4-inch circles using a round cutter (or use a glass). Gather scraps, re-roll, and continue cutting until you have about 16–20 circles.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Make the filling: In a medium bowl, whisk together pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla, and salt until smooth.
- Assemble the pies: Spoon 1–1.5 tablespoons of filling onto half of the circles, leaving a small border around the edges. Brush the border with egg wash, then top with another dough circle. Press edges firmly with a fork to seal.
- Add vents and glaze: Cut a small “X” or a few slits on the top of each pie to allow steam to escape. Brush the tops with egg wash for a golden finish.
- Bake: Arrange on the prepared baking sheets and bake for 23–25 minutes, or until golden brown and puffed. Let cool on a wire rack for at least 20 minutes.
- Make the icing: In a small bowl, whisk together confectioners’ sugar, maple syrup, milk, extract, and salt until smooth. Drizzle over cooled pies.
- Serve and enjoy: Let the icing set for about 10 minutes before serving.
Notes
Active time: 40 minutes | Baking: 25 minutes | Cooling: 20 minutes
The filling should be thick but spreadable—if it’s too runny, refrigerate it for 10–15 minutes before assembling.