Description

These Pumpkin Hand Pies are flaky, buttery pastries filled with a smooth pumpkin spice filling and topped with a sweet maple glaze. Perfect for fall gatherings or anytime you crave a cozy, hand-held treat, these pies combine a rich pumpkin mixture with a tender all-butter crust for a delicious seasonal dessert.

Ingredients

Scale

Pie Dough

All-Butter Pie Dough or Homemade Pie Dough (enough for 2 discs)

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

Egg Wash

1 large egg beaten with 1 Tablespoon milk

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

Make the crust ahead: Prepare either pie crust recipe through step 5. The dough must chill for at least 2 hours (or up to 5 days) in the refrigerator before using to ensure it’s firm and easier to work with.
Roll out the pie dough: On a lightly floured surface, roll out one disc of chilled dough to about 1/8–1/4-inch thickness. Use a 5-inch bowl upside down as a guide and cut circles out of the dough. Place all circles on a plate or baking sheet and refrigerate for at least 15 minutes to keep cold.
Preheat the oven: Heat your oven to 400°F (204°C) and line two large baking sheets with parchment paper or silicone mats for baking.
Make the filling: In a medium bowl, whisk together the pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla extract, and a pinch of salt until fully combined, forming about 1.5 cups of filling.
Assemble the hand pies: Spoon 1.5–2 tablespoons of filling onto one half of each chilled dough circle, leaving a 1/4-inch border. Fold over to create a half-moon shape, seal edges with fingers, then crimp with a fork. Place pies on prepared baking sheets, brush tops with egg wash, and cut 2–3 slits on top to vent steam. If not cold to touch, refrigerate 15 minutes to 1 hour before baking to preserve shape.
Bake: Bake hand pies for 22–25 minutes until golden brown, rotating baking sheets halfway through for even cooking. Allow pies to cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
Make the icing: Whisk together confectioners’ sugar, maple syrup, milk, maple or vanilla extract, and a pinch of salt until smooth. When pies are cool enough, dip tops into icing or drizzle if flakiness causes sticking. Let icing set for about 1 hour before serving or enjoy immediately.
Storage: Cover leftovers and store at room temperature for up to 1 day or refrigerate for up to 5 days to maintain freshness.

Notes

Ensure dough is well chilled before handling and cutting for easier shaping and better texture.
If the pies leak some pumpkin liquid after assembly, gently blot with a paper towel before baking to prevent sogginess.
The colder the hand pies go into the oven, the better they keep their shape and flaky texture.
You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
For a slightly different flavor, vanilla extract can be used in place of maple extract in the icing.
These hand pies are best enjoyed within a few days due to the moisture in the filling but can be refrigerated for extended freshness.

Prep Time: 30 minutes (plus at least 2 hours chilling time)
Cook Time: 22-25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin hand pies, pumpkin pies, fall dessert, hand-held pies, pumpkin spice, easy fall recipes, homemade pumpkin pies, flaky pie crust, maple icing