Pumpkin Hand Pies with Maple Glaze
There’s something special about pumpkin treats when autumn arrives. These pumpkin hand pies bring together smooth pumpkin filling and warm spices, all wrapped in a flaky crust and topped with a sweet maple glaze. They’re simple to make and perfect for sharing during the fall season.
These hand pies are like mini portable pumpkin pies, making them great for parties, picnics, or cozy evenings at home. Using store-bought pie crusts saves time, so you can enjoy homemade goodness without the fuss. They’re also easy to customize with different shapes or decorations, adding a fun touch to your baking.
Why you’ll love these Pumpkin Hand Pies with Maple Glaze
Why Pumpkin Spice Always Wins
It’s no secret that pumpkin spice has a special place in everyone’s heart once fall rolls around. The combo of pumpkin, cinnamon, and nutmeg is like an autumn hug! These hand pies are my favorite way to wrap up all those cozy flavors into a buttery, flaky crust. And trust me, the maple glaze? That’s what takes them to the next level! Every bite just screams fall, and they never last long at our house.
Ingredients Needed for Pumpkin Hand Pies with Maple Glaze
- Pumpkin Purée – The base of the filling, this adds smoothness and that lovely pumpkin flavor.
- Sugar – Adds just the right amount of sweetness to balance the earthy flavor of the pumpkin.
- Pumpkin Pie Spice – A mix of cinnamon, nutmeg, ginger, and cloves. You can adjust the amount based on how spicy you like it.
- Eggs – One for the filling and one for the egg wash, which helps give the pies a golden, shiny finish.
- Heavy Cream – Adds richness to the filling and also makes the glaze extra smooth.
- Store-Bought Pie Crust – The shortcut ingredient that makes this recipe so easy. Using pre-made crust keeps things quick and simple without sacrificing flavor.
- Maple Syrup – A natural sweetener that adds a deep, warm flavor to the glaze.
- Powdered Sugar – Blends perfectly with the syrup and cream for a smooth glaze.
How to make Pumpkin Hand Pies with Maple Glaze
**For more detailed instructions, please refer to the printable recipe card below.**
Roll out the pie crust and cut it into circles.
Mix pumpkin purée, sugar, pumpkin pie spice, egg, and heavy cream in a bowl.
Spoon the filling onto each pie crust piece and brush the edges with egg wash.
Place another piece of pie crust on top and seal with a fork.
Make small incisions with a knife, brush the pies with beaten egg and sprinkle with sugar before baking.
Bake for 15-18 minutes
Whisk powdered sugar, maple syrup, and heavy cream to make the glaze.
Drizzle the glaze over the pies after they’ve cooled slightly.
Variations
- Apple Cinnamon Hand Pies: Swap the pumpkin filling for an apple-cinnamon mix for a sweet and tart twist.
- Chocolate Hazelnut Filling: Replace the pumpkin with Nutella or another chocolate hazelnut spread for a more decadent treat.
- Pecan Pie Filling: Add a bit of crunch by using a pecan pie filling. This adds a rich, nutty flavor to your hand pies.
- Spiced Cranberry Filling: Make a tart, seasonal filling by combining cranberry sauce with some extra sugar and spices.
- Cream Cheese Swirl: Mix cream cheese into the pumpkin filling for a rich and creamy twist. It adds a tangy flavor that complements the pumpkin beautifully.
Serving Suggestions
- With Whipped Cream: Serve warm hand pies with a dollop of whipped cream on the side for an extra treat.
- Alongside Ice Cream: Vanilla ice cream is a classic pairing, adding a creamy contrast to the warm pies.
- With a Hot Beverage: These pies are fantastic paired with coffee, tea, or even a hot apple cider for a full fall experience.
- As a Dessert Platter: Mix these hand pies with other seasonal treats like caramel apples or cinnamon rolls for a fun dessert spread.
- On-the-Go Snack: Pack them for lunch, picnics, or road trips as a quick and easy fall snack that’s portable.
Storage and Freezing
- How should I store Pumpkin Hand Pies with Maple Glaze?
Store leftover pies in an airtight container at room temperature for up to 2 days. If you’d like them to last longer, pop them in the fridge, and they’ll stay fresh for up to 5 days.
- Can I freeze Pumpkin Hand Pies with Maple Glaze?
These hand pies freeze beautifully. Once cooled, wrap them individually in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw in the fridge or at room temperature, and reheat in the oven at 350°F for 10-15 minutes before serving.
Don’t forget to pin this for later!
Tips & Tricks
- Use Cold Pie Dough: Keep your dough cold while working with it for a flakier, crispier texture. If it gets too warm, pop it back in the fridge for a few minutes.
- Don’t Overfill: A little filling goes a long way in these hand pies. Overfilling can lead to the filling leaking out during baking.
- Seal the Edges Well: Use a fork to press and seal the edges of each hand pie. This ensures none of that delicious filling escapes during baking.
- Cool Before Glazing: Make sure the pies are mostly cooled before adding the glaze, or it may run right off. You want the pies slightly warm, so the glaze melts just a bit.
- Customize the Glaze: If you love more maple flavor, feel free to add a bit more maple syrup to the glaze. Or, if you prefer a thicker glaze, reduce the amount of cream slightly.
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FAQ
Pumpkin Hand Pies with Maple Glaze
Equipment
- Baking sheet
- Rolling Pin
- Fork (to seal pies)
- Pastry brush (for egg wash)
- Mixing bowls
- Measuring spoons and cups
Ingredients
- 1 can 15 oz pumpkin purée
- 1/4 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/4 cup heavy cream
- 1 package store-bought pie crust 2 crusts
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
- 1 tablespoon heavy cream for glaze
- 1 egg for egg wash
Instructions
- Preheat the oven to 375°F. Roll out the pie crusts and cut them into circles or squares.
- In a bowl, mix the pumpkin purée, sugar, pumpkin pie spice, and 1/4 cup heavy cream until smooth.
- Spoon 2 tablespoons of the pumpkin mixture onto each crust piece.
- Brush some of the egg wash around the edges and place another piece of pie crust on top.
- seal the edges by pressing down with a fork.
- Make small slits the the center of the pies using a knife.
- Brush the pies with the beaten egg and sprinkle some extra sugar on top.
- Place the hand pies on a parchment-lined baking sheet and bake for 15-18 minutes until golden brown.
- In a small bowl, whisk together powdered sugar, maple syrup, and 1-2 teaspoons of heavy cream to form the glaze.
- Drizzle the maple glaze over the hand pies after they have cooled slightly.