Name: Pumpkin Hand Pies
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: Crust: All-butter pie dough (homemade or store-bought); Egg wash: 1 large egg beaten with 1 tbsp milk; 1 1/4 cups (282 g) pumpkin puree; 1 large egg; 6 tbsp (72 g) packed light or dark brown sugar; 1 tbsp all-purpose flour; 1 tsp pumpkin pie spice; 1 tsp pure vanilla extract; Pinch of salt; 1 cup (120 g) confectioners’ sugar; 3 tbsp (45 ml) pure maple syrup; 1 tbsp (15 ml) milk; 1/2 tsp maple extract or vanilla extract; Pinch of salt

Why You’ll Love This Recipe

I enjoy this recipe because it combines all the flavors of a classic pumpkin pie in a handheld version. They’re easy to make ahead, freezer-friendly, and great for sharing at gatherings. The maple glaze adds just the right amount of sweetness and makes them feel extra special. Plus, I can get creative with shapes to match the season.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
All-Butter Pie Dough (what I used) or Homemade Pie Dough
egg wash: 1 large egg beaten with 1 Tablespoon milk

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 pumpkin pie spice)
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

Directions

I prepare the pie dough ahead of time and chill it for at least 2 hours. Once ready, I roll one disc of dough on a lightly floured surface to 1/8–1/4 inch thick. Using a 5-inch bowl or template, I cut circles, re-rolling scraps as needed, then refrigerate the cut dough circles for at least 15 minutes.
I preheat my oven to 400°F (204°C) and line two baking sheets with parchment.
For the filling, I whisk together pumpkin puree, egg, brown sugar, flour, pumpkin spice, vanilla, and salt until smooth.
I spoon about 1.5–2 tablespoons of filling onto half of each dough circle, leaving a small border. I fold the dough over to form half-moons, seal the edges with my fingers, then crimp with a fork. I place the pies on baking sheets, brush with egg wash, and cut 2–3 slits on top for steam. If the dough feels warm, I chill them another 15 minutes before baking.
I bake for 22–25 minutes until golden brown, rotating sheets halfway through. After cooling slightly, I transfer to a rack.
For the icing, I whisk confectioners’ sugar, maple syrup, milk, extract, and salt. Once pies are cool enough to handle, I dip or drizzle with icing and let it set for about an hour.

Servings and Timing

This recipe makes 12–16 hand pies. Prep, including chilling time, takes about 3 hours, baking 25 minutes, for a total of about 3 hours and 30 minutes.

Variations

Sometimes I use cookie cutters to make pumpkin-shaped pies, or cut the dough into rectangles for a pop-tart look. For a richer flavor, I swap maple glaze with cream cheese icing. I’ve also added chopped pecans to the filling for crunch.

Storage/Reheating

I store leftovers covered at room temperature for 1 day or refrigerate for up to 5 days. Un-iced hand pies freeze well for up to 3 months; I thaw overnight in the fridge, then ice before serving. To reheat, I place them in a 325°F (160°C) oven until warmed through.

FAQs

Can I use store-bought pie dough?

Yes, it saves time and still works well, though I prefer homemade all-butter dough for best flavor.

Can I use fresh pumpkin puree?

Yes, but I blot it with paper towels first to reduce excess moisture.

Can I make the dough ahead of time?

Yes, pie dough keeps in the fridge for up to 5 days or frozen for 3 months.

How do I keep the hand pies from leaking?

I press the edges firmly and crimp with a fork. Some filling may leak, but that’s normal.

Can I use a different glaze?

Yes, I sometimes use a simple vanilla glaze or a dusting of powdered sugar instead of maple icing.

What shapes can I make besides half-moons?

I use round cutters for full circles, pumpkin-shaped cutters, or even cut rectangles for a rustic look.

Can I make these smaller for bite-sized pies?

Yes, but I wouldn’t go smaller than 3.5 inches in diameter, otherwise the filling won’t fit.

Do these taste best warm or cold?

I like them warm with the glaze set, but they’re also delicious at room temperature.

Can I freeze baked hand pies with icing?

I recommend freezing them un-iced, then glazing after thawing for the best texture.

Can I double the recipe?

Yes, I double the crust and filling to make a bigger batch, especially for gatherings.

Conclusion

These pumpkin hand pies are one of my favorite fall desserts because they’re flaky, sweet, and perfectly spiced. I love how easy they are to make ahead and how versatile they can be with different shapes or glazes. Whether I serve them at a holiday party or enjoy them with coffee, they’re always a seasonal hit.