❓1. Can I use store-bought pie dough?

Absolutely! While homemade dough adds a rich, flaky texture, store-bought versions save time and still taste great. Just make sure it's fully thawed and chilled before rolling.

❓2. What’s the best pumpkin to use—canned or fresh?

Canned pumpkin puree (like Libby’s) is ideal for consistency and moisture control. If using fresh pumpkin puree, blot it with paper towels to remove excess liquid.

❓3. Why are my hand pies leaking?

Leaks usually happen when there’s too much filling or the edges aren’t sealed tightly. Be sure to crimp the edges well and avoid overfilling.

❓4. Can I freeze Pumpkin Hand Pies?

Yes! Freeze unglazed hand pies after baking. Thaw in the fridge overnight, warm slightly, then glaze before serving. You can also freeze unbaked pies—just add a few minutes to the baking time.

❓5. How far in advance can I make them?

You can make the dough up to 5 days ahead. Fully baked pies last up to 1 day at room temp or 5 days in the fridge. Glaze just before serving for best texture.

❓6. What can I use instead of maple extract?

Vanilla extract works well as a substitute. It won’t have the maple flavor, but it still complements the pumpkin filling beautifully.

❓7. Can I make different shapes?

Yes! Use cookie cutters to create pumpkins, hearts, or leaves. Avoid sizes smaller than 3.5 inches, or the pies won’t hold enough filling.

❓8. Can I air-fry these hand pies?

Yes, but reduce the temperature to 350°F and cook in batches for 10–12 minutes, checking for golden crusts.

❓9. What’s the best way to reheat leftovers?

For best results, warm them in a 300°F oven for 5–8 minutes. Avoid microwaving, as it can soften the crust.

❓10. Can I skip the glaze?

Definitely. The pies still taste amazing without it, especially if you brush the tops with egg wash and sprinkle cinnamon sugar before baking.

Pumpkin Hand Pies: 12 Maple-Glazed Fall Treats You’ll Crave

Description

Flaky, buttery pumpkin hand pies filled with warm spiced pumpkin filling and topped with a sweet maple glaze. Perfect for fall desserts, make-ahead treats, or festive holiday gatherings!

Ingredients

Scale

Crust

All-Butter Pie Dough (homemade or store-bought)
1 large egg + 1 tbsp milk (for egg wash)

Pumpkin Filling

1 ¼ cups pumpkin puree
1 large egg
6 tbsp brown sugar (light or dark)
1 tbsp all-purpose flour
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
Pinch of salt

Maple Glaze

1 cup confectioners’ sugar
3 tbsp pure maple syrup
1 tbsp milk
½ tsp maple or vanilla extract
Pinch of salt

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Instructions

Make Pie Dough: Prepare your dough and chill for at least 2 hours.
Roll & Cut: Roll chilled dough to 1/8–1/4-inch thickness. Cut into 5-inch circles. Chill again.
Make Filling: In a bowl, mix pumpkin, egg, sugar, flour, spice, vanilla, and salt until smooth.
Assemble Pies: Spoon 1.5–2 tbsp filling on one half of each dough circle. Fold, seal, and crimp edges. Brush with egg wash. Cut vents.
Bake: Preheat oven to 400°F (204°C). Bake pies for 22–25 minutes until golden. Cool slightly.
Glaze: Whisk glaze ingredients. Dip or drizzle on cooled pies. Let set for 1 hour (optional).

Notes

Freeze unglazed hand pies for up to 3 months.

Let homemade pumpkin puree drain on paper towels before using.

Store baked pies in the fridge up to 5 days.

Use cookie cutters for festive shapes!

Prep Time: 3 hours (includes chilling)
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 hand pie
Calories: 210
Sugar: 14g
Sodium: 105mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg