Go Back
–+ servings
Pumpkin Hand Pies arranged on a plate, with a bite taken out of one, revealing the spiced pumpkin filling inside. The pies are glazed with a light shine, showcasing their crisp, flaky texture.

Pumpkin Hand Pies

5 from 1 vote
Delightfully flaky Pumpkin Hand Pies filled with a creamy pumpkin filling, topped with a sweet maple glaze.
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 25 minutes
chill time 2 hours
Total Time 5 hours 25 minutes
Servings: 14 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Crust:
  • 1 batch All-Butter Pie Dough homemade or store-bought
  • 1 large egg for egg wash
  • 1 Tablespoon milk for egg wash
Filling:
  • 1and ¼ cups 282g pumpkin puree preferably canned
  • 1 large egg for filling
  • 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
  • ½ teaspoon maple extract or vanilla extract
  • Pinch of salt

Method
 

  1. 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).
  2. On a floured surface, roll out one disc of dough to ⅛–¼-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.
  3. Set your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone mats.
  4. In a medium bowl, whisk together the pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla extract, and salt until smooth.
  5. 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.
  6. 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.
  7. 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.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 12gVitamin A: 80IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

These hand pies are perfect for fall gatherings! The flaky crust, pumpkin filling, and maple glaze create a comforting, seasonal treat.

Tried this recipe?

Let us know how it was!