These Pumpkin Hand Pies are the perfect fall treat! The flaky crust and nutty pumpkin pie filling are the perfect combo in a hand pie, plus they’ve got a wonderful maple walnut glaze!
Table of Contents
Why This Recipe is Best
Take homemade pumpkin pie anywhere you go with this pumpkin hand pies recipe.
I love bringing these sweet, autumnal hand pies to potlucks and holiday parties. They disappear almost as soon as they hit the dessert table!
- Pumpkin pie perfection baked into individual servings.
- This recipe is quick and easy with minimal ingredients.
- We use real pumpkin and plenty of fall spices!
- Chopped walnuts are baked inside.
- Each hand pie is covered with a maple glaze!
- Refrigerated pie crust – A convenient option for flaky, buttery crust. Or use our Homemade Pie Crust instead!
- Pumpkin puree – Make sure to use PURE pumpkin, not pumpkin pie mix in today’s recipe.
- Spices – The recipe calls for a combination of cinnamon and allspice. Swap it out for pumpkin pie spice for a more traditional flavor.
- Maple flavoring – A highly concentrated extract, it gives the glaze a wonderful maple flavor without adding excess liquid.
- Walnuts- we love chopped walnuts on today’s pie. Skip them if you have allergies, or buy extra if you love them as much as we do and add them to your holiday fantasy fudge!
Pumpkin hand pies are so easy to make. Even if you’ve never made hand pies before, the process is quick and straightforward.
- Mix together the pie filling ingredients and fold in the chopped walnuts. Cut your rolled out pie crusts into 4-inch circles.
- Drop a tablespoon of filling into the center of each circle of crust. Fold the crusts in half, pinching the ends together to form a seal.
- Now poke each hand pie with a fork once. This allows steam to escape the pies as they bake to prevent bursting.
- Brush the tops of the hand pies with egg wash. Bake until golden brown.
While the hand pies are baking, whisk together the ingredients for the glaze. Coat warm baked hand pies with glaze. Sprinkle the tops with more chopped walnuts right away.
Let the glaze set for about 10 minutes.
Aimee’s Pro Tip
Brush the edges of the pie crust with egg yolk before sealing them with a fork. This helps them stay closed during the baking process.
Maple flavoring and maple extract can be used interchangeably in this glaze recipe. Maple extract is made from a concentration of real maple syrup, while most maple flavorings are an imitation. Both have a highly concentrated maple taste that give this glaze an recognizable maple flavor.
No, maple syrup will not produce the same results. The flavor is much less concentrated and would not add a recognizably maple taste to this recipe.
Yes, you can freeze these. The crust will lose some of its flakiness when thawed. But they still taste good!
Pecans are a good alternative to the walnuts in this recipe. You can also omit the nuts if you need them to be nut free.
Egg wash is beaten egg that’s brushed over pie crust before baking. It gives them a light golden brown color and shiny top. In this recipe, we use an egg white only for the egg wash which gives the hand pies extra shine!
More Nutty Recipes
- Coconut Almond Bars
- Pecan Pie Bundt Cake
- Crock Pot Candy
- Strawberry Almond Bars
- Healthy Chicken Salad
- Mandarin Orange Pretzel Bars
Pumpkin Hand Pies
For the Hand Pies:
- 1 box refrigerated pie crust 14.1 ounce
- 1 cup pumpkin puree
- ¼ cup light brown sugar packed
- ¼ teaspoon allspice
- ½ teaspoon cinnamon
- ⅓ cup chopped walnuts
- 1 egg white beaten
For the glaze:
- 1 ¼ cup powdered sugar
- 1 teaspoon maple flavoring
- 2 Tablespoons milk
- ¼ cup walnuts chopped
- Preheat over to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare the filling.
- In a small bowl, whisk together the pumpkin puree, brown sugar, allspice, and cinnamon. Fold in chopped walnuts. Set aside.
- Unroll pie crusts and cut 6 circles from each crust using a 4 -inch biscuit cutter. Re-roll the scraps to get more circles.
- Using a 1 Tbsp cookie scoop, drop pumpkin filling into center of each pie crust circle. Fold in half and pinch edges completely, Fold pinched edges over and using a fork, press the tines of the fork to seal. Poke hand pies with a fork once, to prevent bursting.
- Beat egg white in a small bowl until frothy and brush over the tops of each hand pie. Bake on parchment paper lined cookie sheet for about 13-15 minutes, until browned.
- While pies are baking, prepare glaze. Whisk together the powdered sugar, maple, and milk until smooth.
- Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely (I used two forks to flip it over and remove excess glaze). Return to parchment paper and sprinkle immediately with chopped walnuts. Allow to set, about 10 minutes.
- Eat warm or refrigerate and enjoy cold, like pumpkin pie!
- You can enjoy the pumpkin hand pies warm, or chill them in the refrigerator like traditional pumpkin pie!
- Store pumpkin hand pies in a tightly sealed container at room temperature or in the refrigerator. Refrigeration will extend the life of the hand pies by a few days.
- Freeze hand pies in freezer safe, airtight container for up to 3 months. Thaw in refrigerator overnight.
- You will need to reroll the crust a few times to get six circles from each one. I used a 4-inch diameter biscuit cutter for evenly sized hand pies.
- See blog post for more recipe tips and tricks.