It’s pie season in my house and I am starting off this year with Pumpkin Hand Pies with Maple Glaze. As soon as I feel the weather cool ever so slightly in the early fall I go all into autumn baking mode.
I love hand pies, but I like them with a lot of filling which can be challenging. However, it’s a much easier goal with pumpkin hand pies. The pumpkin filling is pre-baked, scoops out like a dream, and there’s no runny oozing to deal with. If you are already feeling a little trepidation about making hand pies, try my Pumpkin Pie with Pecan-Walnut Crust. Same pumpkin filling, different very cool crust.
One batch of Grandma’s Pie Crust (two-crust recipe) and one pumpkin pie filling recipe will yield about 15 hand pies. That’s using a 4-1/2 inch round “cookie” cutter. Each hand pie has a full 2 tablespoons of filling; they’re plump and full, the way a hand pie should be.
I chose to make a thin maple glaze instead of cinnamon sugar. But, if maple is not your thing, a simple cinnamon sugar sprinkle before baking is just as tasty. It’s like my veggie garden; only grow what you’re going to eat. Bake only what you’re going to eat. It’s totally cool to use family members as guinea pigs though. (If I had the pictures/videos of the faces they’ve made when it’s something they don’t like I would be entertained for hours.)
First, bake the pumpkin pie filling in an 8 x 8 pan at 350 F for about 40 to 45 minutes. Glass pans do tend to bake a little quicker. Remove from oven, let cool for about 15 to 20 minutes and then refrigerate while you make the pie crust dough.
On a heavily floured surface roll out about one-third (1/3) of dough to about 1/8-inch thickness (same thickness as a pie crust). Use a 4-1/2 inch round biscuit/cookie cutter and cut circles. It’s okay to save scraps and roll out with next one-third of dough as you go.
Using a cookie scoop (Hamilton Beach 80-30 1 oz , #30) or measuring spoon, place 2 tablespoons of cooled pumpkin pie filling into each circle. Using your finger and press the filling into an oblong. Wet the edges with an egg wash, fold over top, and press with tines of a fork to seal. Bake on parchment lined baking sheet at 400 F for 22 to 25 minutes.
Transfer the pies to a baking rack and while they’re cooling make the maple glaze. Dip or spoon the glaze over the warm hand pies. The glaze will melt off a bit when they’re warm, which I just love. The glaze will harden up as the pies cool. Serve them cool or cold with a side of whipped topping.
Pumpkin Hand Pies with Maple Glaze
Equipment
- One 8 x 8-inch glass or metal baking dish
- Baking sheets
- Parchment for baking sheet
- Cookie dough scoop (Hamilton Beach 80, 1 oz. = 2 tablespoons)
- 4-1/2 inch biscuit or cookie cutter
- Whisk and cooling rack
Ingredients
Pumpkin Pie Filling
- One 15-ounce can of canned pumpkin
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon mace
- 1/4 teaspoon salt
- 1/2 cup whole milk or evaporated milk (cashew or almond milk for dairy free)
- One egg plus 2 tablespoons water for egg wash to seal hand pies. (Do not add to filling.)
Pie Crust Dough
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 1 cup butter or shortening (or 1/2 cup each)
- 1/2 cup cold water
Maple Glaze
- 2 cups powdered sugar
- 4 tablespoons milk (oat milk or almond milk is great too)
- 1 teaspoon Mapleline extract (Watkins maple extract is good, but it is clear, if you want a maple "color" use Mapleline.)
- 1/2 teaspoon vanilla
Instructions
Pumpkin Pie Filling
- Preheat oven to 350 F. With Pour into prepared nut crust.
- In a large bowl, using a whisk or electric mixer, mix the pumpkin and spices together. Beat in eggs and milk until thoroughly combined and smooth.
- Spray baking dish/pan with non-stick spray and pour filling into dish.
- Bake at 350 F for 40 to 45 minutes. Glass bakeware tends to bake a little quicker.
- Let cool on counter for about 20 minutes and then place in refrigerator. The filling can be made a few days in advance.
Pie Crust Dough & Assembly
- Preheat oven to 400 F.
- In a large bowl, stir together all the dry ingredients.
- Using a large fork or pastry cutter, cut in the butter/shortening until crumbly and pea sized.
- Add the cold water all at once and mix just until forms a ball (do not knead or over mix). The dough will be rather soft.
- Divide dough in thirds, and roll out a section on a heavily floured counter top. Use a 4-1/2 inch cookie/biscuit cutter for each hand pie.
- Place 2 tablespoons of filling onto each round. Use a pastry brush and brush one-half of round with egg wash. Folder over, press and seal with tines of fork. Do not brush tops with egg wash if you want a smooth finish for glazing.
- Place hand pies on parchment lined baking sheet. Bake for 22 to 25 minutes @ 400 F. Use a spatula and place on rack until cool enough to handle for glaze.
Maple Glaze
- In a medium, but deep bowl, whisk all of the ingredients for the glaze. Whisk until lumps are gone, this will be a little on the thin side. If it is too thick, had 1 teaspoon of milk at a time until right consistency.
- Place parchment on baking sheet with cooking rack on top. Dip the tops of each hand pie and place on rack. The extra icing will drip off and as they cool the icing will harden.
- Store in refrigerator for up to one week (like they're going to last that long)! 😉
