Pumpkin Hand Pies with Maple Icing Recipe

Introduction

These Pumpkin Hand Pies combine a flaky, buttery crust with a spiced pumpkin filling, perfect for cozy fall days or anytime you want a portable treat. Topped with a sweet maple glaze, they’re delightful served warm or at room temperature.

Ingredients

• All-Butter Pie Dough or Homemade Pie Dough (enough for 2 crusts)
• 1 large egg beaten with 1 Tablespoon milk (egg wash)
• 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
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1 cup (120g) confectioners’ sugar (for icing)
• 3 Tablespoons (45ml) pure maple syrup
• 1 Tablespoon (15ml) milk
• 1/2 teaspoon maple extract or vanilla extract
• Pinch of salt (for icing)

Instructions

1. Step 1: Prepare the pie dough ahead by chilling it for at least 2 hours or up to 5 days in the refrigerator.
2. Step 2: Roll out one disc of chilled pie dough on a lightly floured surface to about 1/8–1/4-inch thickness. Use a 5-inch diameter bowl or template to cut circles, re-rolling scraps as needed. Keep the dough circles cold in the refrigerator for at least 15 minutes before filling.
3. Step 3: Preheat the oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone mats.
4. Step 4: In a medium bowl, whisk together pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla extract, and salt until smooth.
5. Step 5: Spoon 1.5–2 Tablespoons of filling onto half of each dough circle, leaving a 1/4-inch border. Fold the dough over the filling to form a half-moon and seal edges by pressing with fingers, then crimp with a fork.
6. Step 6: Place pies on baking sheets, brush tops with egg wash, and cut 2–3 slits on each for steam venting. If pies are warm, chill for 15 minutes up to 1 hour before baking.
7. Step 7: Bake for 22–25 minutes until golden brown, rotating pans halfway through. Cool pies on the baking sheets for 5 minutes before transferring to a rack.
8. Step 8: To make the maple icing, whisk confectioners’ sugar, maple syrup, milk, maple or vanilla extract, and salt until smooth.
9. Step 9: Once pies are cool enough to handle, dip the tops into the icing or drizzle it on. Set on a rack over parchment to catch drips. The icing sets in about 1 hour but pies can be enjoyed sooner.

Tips & Variations

• Use canned pumpkin puree for best texture and flavor; blot fresh pumpkin puree to remove excess moisture.
• For different shapes, try a 3.5-inch round or pumpkin-shaped cutter; adjust baking time as needed.
• Make the dough and pies ahead; freeze un-iced pies for up to 3 months, thaw before icing and serving.
• Store-bought pie dough works but all-butter dough yields flakier, richer crusts.

Storage

Store leftover pies covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. Reheat gently in a low oven to refresh the crust. Un-iced hand pies freeze well for up to 3 months; thaw overnight in the fridge before icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugar and spices, which may alter the flavor and texture. It’s best to use pure pumpkin puree for this recipe.

How do I prevent the pie crust from becoming soggy?

Chilling the dough and assembled pies before baking helps them hold their shape and stay crisp. Also, sealing the edges well and venting the tops allows steam to escape, preventing sogginess.

Pumpkin Hand Pies with Maple Icing Recipe

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★★★★★

4.5 from 60 reviews

• Author: Charlotte
• Total Time: 2 hours 55 minutes (including chilling time)
• Yield: 12–16 hand pies 1x
• Diet: Vegetarian

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Description

These Pumpkin Hand Pies are delightful handheld treats made with flaky all-butter pie dough filled with a spiced pumpkin puree mixture, then baked until golden and topped with a sweet maple icing. Perfect for fall or any pumpkin lover, they combine the warmth of pumpkin pie spice with a buttery crust and a drizzle of maple sweetness.

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Ingredients

Scale 1x2x3x

Crust

• All-Butter Pie Dough (or Homemade Pie Dough, enough for 2 discs)
• 1 large egg beaten with 1 Tablespoon milk (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

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Instructions

1. Make the crust ahead: Prepare your pie crust dough according to your preferred recipe or use store-bought all-butter pie dough. Chill the dough for at least 2 hours in the refrigerator, or up to 5 days, to allow it to firm up for easier handling.
2. Roll out the pie dough: On a lightly floured surface, roll one disc of dough to about 1/8–1/4 inch thickness. Using a 5-inch bowl or a paper template as a guide, cut out circles. Keep the other dough disc refrigerated. Chill cut circles for at least 15 minutes before filling to keep dough cold and manageable.
3. Preheat the oven: Set your oven to 400°F (204°C) and line two large baking sheets with parchment paper or silicone mats for baking.
4. Make the filling: In a medium bowl, whisk together pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla, and salt until smooth and completely combined.
5. Assemble the hand pies: Spoon 1.5 to 2 tablespoons of filling on one half of each dough circle, leaving a 1/4-inch border. Fold the other half over to create a half-moon shape, then seal edges by pressing fingers and crimping with a fork. Place pies on baking sheets. Brush the tops with egg wash and cut 2-3 slits on top for steam ventilation. Chill the pies again for at least 15 minutes, up to 1 hour, to help them hold their shape during baking.
6. Bake the hand pies: Bake in the preheated oven for 22–25 minutes until golden brown and puffed. Rotate baking sheets halfway through for even baking. Remove and cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. Make the maple icing: Whisk together confectioners’ sugar, maple syrup, milk, maple or vanilla extract, and a pinch of salt until smooth. When hand pies are cool enough to handle, dip the tops into the icing or drizzle it over if dipping causes crust layers to stick.
8. Serve and store: Let icing set for about an hour if possible, but pies can be enjoyed warm or at room temperature immediately. Store leftovers covered at room temperature for 1 day or refrigerated for up to 5 days.

Notes

• Make Ahead & Freezing: Un-iced hand pies freeze well for up to 3 months. Thaw in the refrigerator overnight before icing and serving. Pie dough can also be frozen for up to 3 months.
• Pie Dough Options: Store-bought dough works well, but all-butter homemade pie dough offers the best texture and flavor.
• Pumpkin Puree: Use canned pumpkin puree (Libby’s preferred) or freshly made puree, lightly drained of excess moisture.
• Alternate Shapes: Adjust size and shape of hand pies as desired; smaller than 3.5 inches is not practical due to filling size.
• Special Tools: Rolling pin, baking sheets, parchment paper or silicone mats, pastry brush, mixing bowls, and cooling rack recommended.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin hand pies, fall dessert, pumpkin pie filling, hand pies recipe, maple icing, pumpkin dessert