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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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