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Pumpkin Hand Pies are an amazing fall dessert! Each pie is stuffed with a pumpkin pie filling, baked to perfection, then dipped in maple cinnamon glaze!
These pumpkin hand pies were gone before the day was over. Yours will be too! I used 2 premade pie crusts straight from the grocery store and people still loved the crust and asked if it was homemade. My husband told them yes because he thinks I’m some sort of superwoman and I wasn’t there to correct him.
The pumpkin pie filling is much thicker than what you would pour into a pumpkin pie. It needed to be a spoonable consistency so it would stay in place while you’re sealing up the crust. I did add an egg yolk to the filling. I knew it would add richness and also be a binding agent.
How to make Pumpkin Hand Pies
This is an easy recipe especially if you’re like me and buy your pie crust. You are more than welcome to make your own, but I was aiming for an easy pumpkin hand pie recipe. Let me tell you how I whip these hand pies up.
- In a bowl, I add in the pumpkin puree, brown sugar, spices, extracts, and yolk. Stir to combine.
- Roll the pie crust on a well-floured surface. Cut out as many 4-inch circles as possible. Repeat with second pie crust. I combined the leftovers of the two pie crusts and rolled them out until there was nothing left to roll out to form a 4-inch circle.
- Brush an egg wash on the edges of the pie crust.
- Add about 1 to 2 tablespoons of pumpkin pie filling to the center of the crust.
- Fold the crust over and pinch it closed by pressing a fork into the edges of the pies.
- Brush with the egg wash and bake until golden brown.
- Once cooled, whip up a maple cinnamon glaze using powdered sugar, cinnamon, maple and vanilla extract, and heavy cream.
- Dip the hand pies into the glaze and place onto a wire rack to dry completely.
Tools to make pumpkin hand pies
- 4-inch cookie cutter (or whatever size you prefer)
- fork – to seal the hand pies with
- pastry brush – to brush the egg wash on with
- wire rack – to set the pies on to dry after dipping in glaze
- cookie sheet – to bake on
To incorporate more maple flavor into these pumpkin hand pies, substitute half of the vanilla extract in the pumpkin pie filling with maple extract.
Do you need more pumpkin recipes? Try these:
- Pumpkin Dump Cake
- Pumpkin Butterscotch Layer Dessert
- Pumpkin Bread with Chocolate Chips
- Pumpkin Cheesecake Snickerdoodles
- Pumpkin Cheesecake Dip
Pumpkin Hand Pies
Ingredients
Pumpkin Hand Pies
- 14 ounce refrigerated pie crust (2 crusts)
- 1/3 cup light brown sugar packed
- 2 teaspoon pumpkin pie spice
- 1 1/4 cups pumpkin puree
- 1/4 teaspoon vanilla extract
- 1 large egg yolk
- 1 large egg beaten
- 1 teaspoon water
Maple Cinnamon Glaze
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon maple extract
- 1/4 teaspoon vanilla extract
- 2 tablespoons heavy whipping cream
Instructions
Hand Pies
- Let the pie crusts come up to room temperature. Preheat oven to 400 degrees.Â
- While the oven is preheating, add the brown sugar, and pumpkin pie spice into a large bowl. Stir to combine.Â
- Add in the pumpkin puree, vanilla extract, and egg yolk. Stir to combine.
- Lightly dust counter with flour. Roll the pie crusts out to smooth the edges.
- Cut circles out of the dough with a 4-inch round cookie cutter. Roll up any remaining crust from the two crusts and roll it out again to the same thickness. I got 18 circles out of it.
- In a small bowl. add in the whole egg and teaspoon of water. Beat with a fork.
- Line a cookie sheet with parchment paper. Use the prepared cookie sheet to put the pies together.
- Using a pastry brush, brush the edges of the circle of pie crust with the egg wash.
- Add between 1 and 2 tablespoons of pumpkin pie filling into the center of the crust. Fold the crust in half. If any filling squishing out, clean up the edges with a paper towel. Add less the next time to help avoid any filling from spilling out.
- Using a fork, firmly press down and crimp the edges of the hand pie. I did 3 rows of 3 hand pies.
- Brush the outside of the hand pies with the egg wash.
- Place into the preheated oven and bake for 20 to 21 minutes until the hand pies are golden brown.
- Remove from the oven and let cool completely.
Glaze
- In a shallow dish, add in the powdered sugar, cinnamon extract, maple and vanilla extract, and heavy cream. Whisk to combine.
- Either dip the cooled hand pies in the glaze or spoon the glaze over top of the hand pies to cover them completely. I dipped mine.
- Place on a wire rack or parchment paper to dry.
Nutrition
