Pumpkin Hand Pies

5 from 1 vote

If you're looking for a seasonal treat that's cute, portable, and delicious, then look no further. Shaped like pumpkins, filled with a creamy pumpkin filling, and topped with a maple glaze, these pumpkin hand pies are sure to be a huge hit!

Prep Time25

Cook Time15

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: pies

Calories: 344kcal

Author: Nicole Durham

Cost: Recipe $4.19 / Serving $0.52

Equipment

Ingredients

Egg Wash

1 large egg ($0.15)
1½ tablespoon water ($0.00)

Pumpkin Pie Filling

1 large egg ($0.15)
½ cup pumpkin puree ($0.44)
¼ cup brown sugar ($0.11)
2 tablespoon Greek yogurt ($0.08)
¼ teaspoon vanilla extract ($0.01)
1 teaspoon pumpkin pie spice ($0.08)

Hand Pies

2 refrigerated pie crust ($2.77)

Maple Glaze

1 cup powdered sugar ($0.36)
1 tablespoon maple syrup ($0.04)
1-2 teaspoons water, as needed ($0.00)

US Customary - Metric

Instructions

Preheat. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Egg Wash. In a small bowl, whisk together the egg and water. Set aside.
Make Filling. In a bowl, whisk together the egg, pumpkin puree, brown sugar, Greek yogurt, vanilla extract, and pumpkin pie spice until smooth.
Cut Crust. Roll out one pie crust and cut pumpkin shapes using a cookie cutter. Add vent holes using a fork or small cuts. Set aside. Roll out the second crust and cut the same number of solid pumpkin shapes.
Assemble. Place the solid pumpkin cutouts on the prepared baking sheet. Brush the edges with egg wash. Spoon about 1 tablespoon of filling into the center of each. Top with the vented pumpkin cutouts. Press edges together and seal with a fork. Brush the tops with egg wash.
Bake. Bake for 12 to 15 minutes, or until golden brown. Cool completely on the baking sheet.
Make Glaze. Whisk together the powdered sugar, maple syrup, and water until smooth.
Finish. Drizzle the glaze over the cooled hand pies and let set before serving.

Notes

Egg Wash. Helps seal the edges and creates a golden, glossy finish.
Filling Amount. About 1 tablespoon per hand pie prevents leaking during baking.
Storage. Refrigerate for 3 to 4 days and reheat in the microwave for about 20 seconds using a damp paper towel.

Nutrition