These flaky Pumpkin Hand Pies wrap buttery, golden crust around smooth pumpkin filling and get topped with the sweetest maple glaze. I first made these on a chilly October afternoon when I wanted something cozy but didn't feel like slicing into a whole pie, and now they're my go-to for fall gatherings. They're surprisingly simple to pull together, especially if you prep the dough ahead, and everyone loves having their own little hand-held dessert.
If you're craving more fall treats, try these Apple Pie Baked Apples or cozy up with Easy Marshmallow Hot Cocoa Cookies afterward.
What You'll Love About These Pumpkin Hand Pies
They're perfectly portable. No plates or forks needed, which makes them ideal for picnics, potlucks, or just eating while curled up on the couch.
The crust is unbelievably flaky. Using real butter in the dough creates those delicate, crispy layers that store-bought dough just can't match.
They're make-ahead friendly. You can prep the dough days in advance and even freeze the assembled (unbaked) pies for later.
The maple glaze is magic. It adds a sweet, glossy finish that takes these from homemade to bakery-level gorgeous. For more glazed desserts, check out these Orange Chocolate Chip Ricotta Cookies.
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Pumpkin Hand Pies Ingredients
These homemade Pumpkin Hand Pies desserts come together with simple, quality ingredients.
See Recipe Card Below This Post For Ingredient Quantities
Crust
- All-Butter Pie Dough: Creates the flaky, tender base that holds everything together. Homemade dough tastes infinitely better than store-bought, but you can use your favorite store-bought version if you're short on time.
- Egg wash: Brushing the pies with beaten egg and milk gives them a beautiful golden-brown shine as they bake.
Filling
- Pumpkin puree : The star of the filling. Make sure you're using pure pumpkin, not pumpkin pie filling, which already has spices and sugar added.
- Egg : Binds the filling and gives it structure so it doesn't leak out during baking.
- Brown sugar : Adds sweetness with a hint of molasses flavor that complements the pumpkin beautifully.
- All-purpose flour : Thickens the filling just enough so it holds its shape when you bite into the pie.
- Pumpkin pie spice : Brings warmth with cinnamon, ginger, nutmeg, and cloves all in one.
- Vanilla extract : Rounds out the flavors and adds depth.
- Salt (pinch): Balances the sweetness and makes all the other flavors pop.
Maple Icing
- Confectioners' sugar : Creates a smooth, sweet glaze that sets beautifully.
- Pure maple syrup : Gives the icing that distinct maple flavor. Don't skip the real stuff here.
- Milk : Thins the icing to the perfect drizzling consistency.
- Maple extract : Boosts the maple flavor even more. You can swap in vanilla if you don't have it.
- Salt (pinch): A tiny bit of salt makes the sweetness taste more complex and less one-dimensional.
How to Make Pumpkin Hand Pies
Making these Pumpkin Hand Pies is easier than you think, especially with the dough prepped ahead.
Make the crust: Prepare your pie dough following your favorite recipe and wrap it tightly. Chill it in the refrigerator for at least 2 hours, though you can leave it up to 5 days if you're planning ahead.
Roll out the dough: Lightly flour your work surface and rolling pin. Roll one disc of chilled dough to about ⅛ to ¼ inch thickness, turning it as you go to keep it round. Use a 5-inch bowl or round template to cut out circles. Gather the scraps, re-roll, and cut more circles. Repeat with the second disc. Transfer all circles to a parchment-lined baking sheet and chill for at least 15 minutes so they hold their shape during baking.
Preheat the oven: Set your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
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 the mixture is completely smooth and well combined.
Assemble the pies: Remove the dough circles from the fridge. Spoon about 1.5 to 2 tablespoons of filling onto one half of each circle, leaving a small border around the edges. Fold the dough over to create a half-moon shape, then seal the edges by pressing gently with your fingers or crimping with a fork. Brush the tops with egg wash and use a sharp knife to cut 2 to 3 small slits in each pie to let steam escape.
Chill and bake: If the assembled pies feel warm or soft, refrigerate them for 15 to 60 minutes so the butter in the dough stays cold. This helps them bake up extra flaky. Bake for 22 to 25 minutes until the crusts turn deep golden brown. Rotate the baking sheets halfway through so everything bakes evenly.
Make the icing: While the pies cool slightly, whisk together the confectioners' sugar, maple syrup, milk, maple extract, and a pinch of salt in a small bowl until smooth and pourable.
Finish the pies: Once the pies are cool enough to handle but still warm, dip the top of each one into the icing or drizzle it over with a spoon. Place them on a cooling rack and let the icing set for about 1 hour. Enjoy them warm or at room temperature.
Substitutions and Variations
Dough: If you're short on time, use store-bought pie dough or even puff pastry for a different texture. Pumpkin Hand Pies puff pastry versions puff up beautifully and taste amazing.
Sweetener: Swap the brown sugar for coconut sugar or maple sugar for a slightly different flavor profile.
Spice: Don't have pumpkin pie spice? Use ½ teaspoon cinnamon, ¼ teaspoon ginger, and ⅛ teaspoon each of nutmeg and cloves.
Icing: Try a simple vanilla glaze or cream cheese frosting instead of maple. Both would be delicious.
Filling: You can experiment with Pumpkin Hand Pies by using store-bought pumpkin butter instead of making your own filling.
Equipment For Pumpkin Hand Pies
- Mixing bowls: One medium for the filling and one small for the icing.
- Rolling pin: For rolling out the pie dough to the right thickness.
- Baking sheets: Two sheets so you can bake all the pies at once.
- Silicone mats or parchment paper: Prevents sticking and makes cleanup a breeze.
- Whisk: For mixing the filling and icing until smooth.
- Pastry brush: To brush the egg wash over the pies for that golden shine.
- Cooling rack: Lets air circulate so the bottoms don't get soggy.
Storage and Make-Ahead Tips
Room temperature: These Pumpkin Hand Pies keep well in an airtight container at room temperature for up to 2 days. The icing stays set, and the crust stays relatively crisp.
Refrigerator: Store leftovers in the fridge for up to 5 days. Let them come to room temperature or warm them gently in a 300°F oven for a few minutes before serving.
Freezer: You can freeze the assembled, unbaked pies for up to 3 months. Freeze them on a baking sheet first, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Make-ahead: Prepare the dough up to 5 days ahead, or make and fill the Pumpkin Hand Pies the night before and refrigerate them until you're ready to bake.
Serving Suggestions
These maple glazed Pumpkin Hand Pies are wonderful on their own, but here are a few cozy pairings.
With coffee or tea: Serve them alongside a hot cup of coffee or chai tea for the perfect fall afternoon snack.
A la mode: Add a small scoop of vanilla ice cream on the side. The cold creaminess contrasts beautifully with the warm, spiced filling.
For breakfast: These aren't too sweet, so they make a fun weekend breakfast treat with a glass of cold milk.
At gatherings: Arrange them on a platter with The Best Lemon Blueberry Tart Recipe or Cream-Filled Chocolate Cupcakes for a beautiful dessert spread.
Expert Tips
Keep everything cold. Cold butter in the dough creates steam as it bakes, which makes the crust flaky. If your kitchen is warm, pop the dough back in the fridge between steps.
Don't overfill. It's tempting to add more filling, but too much will leak out during baking. Stick to 1.5 to 2 tablespoons per pie.
Seal well. Press the edges firmly so the filling doesn't escape. A fork crimp works great and looks pretty too.
Cut vents. Those little slits in the top are important. They let steam escape so the Pumpkin Hand Pies don't burst open.
Let the icing set. If you're stacking or transporting the Pumpkin Hand Pies , make sure the icing has fully set first so they don't stick together.
FAQ
What to fill hand pies with?
You can fill hand pies with just about anything! Sweet options include fruit preserves, chocolate, custard, or nut butters. For savory pumpkin hand pies, try cheese and herbs or a spiced vegetable mixture. The key is keeping the filling thick enough that it doesn't leak. My family loves when I make a double batch and fill half with pumpkin and half with apple.
What are common mistakes when making pumpkin pie?
Overbaking is the biggest mistake. Pumpkin pie filling should still have a slight jiggle in the center when you take it out. It continues to set as it cools. Another common issue is a soggy crust, which you can avoid by making sure your oven is fully preheated and your filling isn't too watery.
Is it better to use heavy cream or evaporated milk in pumpkin pie?
Evaporated milk is traditional and gives pumpkin pie its classic creamy texture without being too rich. Heavy cream makes a slightly richer, denser filling. For these Pumpkin Hand Pies, we skip both and rely on the egg to bind everything, which keeps the filling stable and less likely to leak.
What is the secret to a good pumpkin pie?
The secret is using quality pumpkin dessert recipes with real pumpkin puree and not overbaking. Spices should be balanced, not overpowering. Also, letting the pie cool completely before slicing helps the filling set properly. For Pumpkin Hand Pies specifically, chilling the dough before baking makes all the difference in creating a flaky, tender crust.
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Pairing
These are my favorite dishes to serve with Pumpkin Hand Pies
Pumpkin Hand Pies
Ingredients
Method
- Prepare your pie dough by following your preferred recipe through step 5. Chill the dough in the refrigerator for at least 2 hours (or up to 5 days).
- On a floured surface, roll out one disc of dough to ⅛-1/4-inch thickness. If the dough sticks, sprinkle more flour. Use a 5-inch bowl or template to cut circles. Repeat with the second disc and refrigerate all circles for 15 minutes.
- Set your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla extract, and salt until smooth.
- Spoon 1.5-2 Tablespoons of filling onto one half of each dough circle. Fold over the dough, sealing the edges by pressing and crimping with a fork. Brush with egg wash, and cut 2-3 vent slits on top. Refrigerate for at least 15 minutes before baking.
- Place pies on the prepared baking sheets. Bake for 22-25 minutes until golden brown, rotating the sheets halfway through. Cool for 5 minutes on the baking sheets before transferring to a cooling rack.
- In a bowl, whisk the confectioners' sugar, maple syrup, milk, maple extract, and salt. Once the pies are cool enough, dip the tops into the icing or drizzle it over the pies. Allow the icing to set for about 1 hour.
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