Pumpkin Hand Pies – Sally’s Baking Habit

These pumpkin hand pies begin with a home made pie dough, are crammed with a easy pumpkin pie filling, and completed with a candy maple glaze. Simply transportable private pumpkin pies with additional flaky crust… what might be higher? Like my apple hand pies and chocolate pastry tarts, this can be a enjoyable baking undertaking you may completely deal with.

glazed pumpkin hand pies on parchment paper.

How do I really like thee, pumpkin pie, let me depend the methods: there’s my favourite traditional pumpkin pie; a big, feeds-a-crowd pumpkin slab pie; adorably bite-size mini pumpkin pies; oh, and easier-than-pie pumpkin pie bars… however at the moment I’ve a brand new variation on this favourite fall theme to share with you: pumpkin hand pies!

As a result of what’s extra enjoyable than a home made, individually portioned pie only for you, no sharing required? It’s one of many many issues I really like about apple hand pies, in any case. Listed here are some extra causes so as to add pumpkin hand pies to your fall dessert repertoire:

Why You’ll Love These Pumpkin Hand Pies

  • They’re like pumpkin pop-tarts, solely recent & home made 🙂
  • Simple to eat grab-and-go dessert, no serving utensils or plates required
  • A pumpkin pie filling simply as tasty as this reader-favorite pumpkin pie
  • Scrumptious maple glaze icing on prime
  • Might be served heat, room temperature, or chilly, and actually style nice each manner
  • No blind/par-baking pie crust step required
  • Hand pies might be ready days forward, or frozen for as much as 3 months

Plus, pumpkin hand pies offer you extra crust than filling in each chew. So in the event you love mega flaky buttery pie crust and the flavour of pumpkin pie (however don’t completely love the feel), that is the proper resolution.

pumpkin hand pies with one cut in half on white serving tray.

Begin With a Buttery, Flaky Pie Crust

First step is to make your pie dough. As a result of there’s a better crust-to-filling ratio in hand pies, we wish a crust that tastes GOOD.

I like to recommend utilizing my all-butter pie crust for distinctive taste and flake. It’s the identical crust I exploit after I make these home made brown sugar cinnamon pop-tarts. The recipe yields 2 crusts, and also you’ll use each on this recipe to supply 12–16 hand pies.

Suggestions for Success: Pie Crust

Do-it-yourself pie crust might intimidate you, so let’s go over just a few pie crust ideas and methods:

Make it forward: Pie dough wants to relax for at the least 2 hours earlier than you roll it out, so I strongly advocate making it forward of time. It might probably chill within the fridge for five days, so go forward and make it when you may have time, and you then simply must assemble the hand pies the day you wish to bake them.

Use chilly fats and ice-cold water. Holding the pie dough as chilly as doable is crucial. If room temperature or heat, the butter will soften as you combine and roll out the pie dough, rendering it inconceivable to work with. And, sadly, the baked crust will likely be robust and dense.

Deal with the dough with care. When rolling out pie dough, go gradual. At all times begin from the middle and work your manner out in all instructions, turning the dough along with your fingers as you go. If the sides are cracking, clean them out along with your fingers and fingers. In case you discover the dough is cracking or too dry, dip your fingers in chilly water and clean out any cracks. If it’s cracking, it wants some moisture. If the dough appears actually flimsy and sticky, it’s too moist, so sprinkle some flour on it.

Can I exploit store-bought pre-made pie dough as a substitute? You completely can, however the crust will not be fairly as thick and flaky, or as flavorful. You want 2 pie crusts, as in the event you have been making 2 single-crust pies.

ingredients on beige surface including pie crust, brown sugar, flour, spices, and egg wash.

Pumpkin Pie Filling Substances

You want only a bowl and a whisk to make the pumpkin hand pie filling—no mixer required. Whisk collectively:

  1. Pure Pumpkin Puree: I favor utilizing canned pumpkin higher in pumpkin pies over home made pumpkin puree—it’s normally thicker and denser, and can keep put contained in the formed dough.
  2. Egg: An egg provides richness, which is vital for a clean texture. In any other case you’re mainly consuming sweetened pumpkin puree! You’ll additionally want an egg for the egg wash.
  3. Brown Sugar: I really like the flavour brown sugar provides to pumpkin, due to its molasses content material.
  4. Flour: A starch thickener is among the most necessary substances in a pie filling. I exploit cornstarch in my conventional pumpkin pie as a result of it helps arrange that pie’s thick filling; however in testing a hand pie model, I discovered that flour works simply wonderful for the small quantity of filling in every hand pie.
  5. Pumpkin Pie Spice: You should use both store-bought or home made pumpkin pie spice mix.
  6. Vanilla Extract: A contact of vanilla rounds out all of the flavors.
  7. Salt: To stability the candy and the spice!

Learn how to Assemble Pumpkin Hand Pies

You don’t want a particular cookie cutter to make these fairly half-moon-shaped pumpkin pies. Merely place a bowl that’s about 5 inches diameter, give or take, the other way up in your rolled-out pie dough and minimize round it with a knife. Simple, proper? In case you don’t have a bowl this dimension, minimize a 5-inch circle from a bit of paper.

cutting circles into rolled out pie dough using a bowl and knife.

You’ll must re-roll the scraps just a few occasions to make use of up all of the dough, identical to we do when slicing out sugar cookies.

After I minimize the dough into circles, I pile the circles onto a plate and refrigerate for about quarter-hour. Keep in mind what I mentioned above? The colder the pie dough is, the better it’s to work with.

Then it’s time to fill the hand pies.

pumpkin filling in glass bowl.

Spoon nearly 1.5–2 Tablespoons of the filling onto one half of every circle, leaving a border across the edge. Fold the circle in half over the filling, then crimp the pie crust edges with a fork to seal.

pumpkin filling in pie dough circle and hand folding it over.pumpkin filling in pie dough circle and hand folding it over.
crimping half moon pie with fork and shown again on lined baking sheet.crimping half moon pie with fork and shown again on lined baking sheet.

Use a pointy knife to chop a pair slits within the prime of every hand pie to vent steam throughout baking. Lastly, brush with slightly egg wash to assist the crusts brown and develop that fairly shine.


Alternate Shapes

You’ll be able to form the hand pies nonetheless you need. I exploit a 3.5-inch spherical cookie cutter to make my apple hand pies. You should use a equally sized pumpkin-shaped cookie cutter, equivalent to this one.

You can additionally form into rectangles. See my home made brown sugar cinnamon pop tarts for example. I exploit a ruler and a pizza cutter and minimize the dough into 3×4-inch rectangles. Bake time will likely be kind of relying on dimension—simply bake till the crust is golden brown.


Maple Glaze

This easy maple glaze is the icing on the… hand pie. It’s a flavorful of completion everybody loves. To make it, you want: confectioners’ sugar, pure maple syrup, milk, a pinch of salt, and both maple or vanilla extract. In case you’ve made these reader-favorite maple brown sugar cookies earlier than, you in all probability have some maple extract in your kitchen! However in the event you can’t discover it, or just desire a extra delicate maple taste, you should utilize vanilla extract as a substitute.

And in the event you don’t love the flavour combo of maple mingling with pumpkin, be happy to make use of a plain vanilla icing or the cinnamon icing from these home made pop tarts as a substitute.

As soon as the pumpkin hand pies are cool sufficient to deal with, you may dip them within the glaze. The glaze units in about 1 hour.

baked hand pies on parchment paper-lined baking sheet and hand dipping one in glaze.baked hand pies on parchment paper-lined baking sheet and hand dipping one in glaze.
Pumpkin Hand Pies – Sally’s Baking HabitPumpkin Hand Pies – Sally’s Baking Habit

All of the Pumpkin Pie Recipes You May Need

This recipe is a part of Sally’s Pie Week, an annual custom the place I share a handful of recent recipes that match into the pie/crisp/tart class. Be part of the neighborhood under!

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pumpkin hand pies with one cut in half on white serving tray.pumpkin hand pies with one cut in half on white serving tray.

Pumpkin Hand Pies

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  • Writer:
    Sally


  • Prep Time:
    3 hours


  • Cook dinner Time:
    25 minutes


  • Complete Time:
    3 hours, half-hour


  • Yield:
    12–16 hand pies


  • Class:
    Pastries


  • Methodology:
    Baking


  • Delicacies:
    American


Description

These pumpkin hand pies begin with a home made pie dough, are crammed with a easy pumpkin pie filling, and completed with a candy maple glaze that units. Use home made pie crust for finest taste, or select store-bought pie dough for a shortcut. Use the step photographs above as your information for shaping.


Crust

Filling

Maple Icing


Directions

  1. Make the crust forward: Put together both pie crust recipe by way of step 5. (Once more, I exploit and advocate this all-butter pie dough.) The dough should chill for at the least 2 hours within the fridge (or as much as 5 days) earlier than utilizing.
  2. Roll out the pie dough: On a evenly floured work floor, roll out one of many discs of chilled dough (hold the opposite one within the fridge). Flip the dough a few quarter flip after each few rolls. At any signal of sticking, sprinkle some flour beneath, then hold rolling. Roll out till it’s about 1/8–1/4-inch thick. Place a bowl that’s about 5 inches in diameter the other way up on the pie dough. (In case you don’t have a bowl this dimension, minimize a 5-inch circle from a bit of paper and use that as your information.) Utilizing a pointy knife, minimize across the outdoors of the bowl. You need to now have a 5-inch circle of pie crust. Repeat; re-rolling scraps as wanted. Place minimize circles on a plate/baking sheet within the fridge to maintain chilly. The colder the formed dough, the better it’s to work with. Repeat with 2nd disc of pie dough and refrigerate all minimize circles for at the least quarter-hour earlier than filling the hand pies. You need to have about 12–16 circles in complete.
  3. In the meantime, preheat oven to 400°F (204°C). Line two massive baking sheets with parchment paper or silicone baking mats.
  4. Make the filling: In a medium bowl, whisk collectively the pumpkin, egg, brown sugar, flour, pumpkin pie spice, vanilla extract, and salt till utterly mixed. (Makes about 1 and 1/2 cups of filling.)
  5. Assemble the hand pies: Spoon and unfold filling, about 1.5–2 Tablespoons per hand pie, onto one half of every crust circle, leaving a 1/4-inch border across the edges. Fold the naked half of the circle over prime of the filling to make a half-moon form. Press your fingers throughout the sides to seal, then crimp the pie crust edges with a fork. Place the hand pies on the ready baking sheets. Frivolously brush the tops of the pies with egg wash. Utilizing a pointy knife, minimize 2–3 slits within the tops, to vent steam. At this level the hand pies might be baked, but when they don’t really feel cool to the contact anymore, refrigerate for at the least quarter-hour and as much as 1 hour earlier than baking. The colder they’re going into the oven, the higher they’ll maintain their form. (After quarter-hour, they could start to leak slightly pumpkin liquid out of the perimeters. That’s utterly regular and wonderful. Blot it with a paper towel earlier than baking.)
  6. Bake for about 22–25 minutes or till they’re golden brown on prime and across the edges. Midway by way of baking, rotate the baking sheets from prime to backside/backside to prime. Take away from the oven and permit the hand pies to chill on the baking sheets for five minutes, then switch to a cooling rack to chill till able to deal with. 
  7. Make the icing: In a medium bowl, whisk collectively the confectioners’ sugar, maple syrup, milk, maple or vanilla extract, and salt. When the hand pies are cool sufficient to deal with, dip the tops of every into the icing. If the flaky layers of crust get caught within the icing, swap to drizzling the icing on prime as a substitute of dipping. Place iced hand pies on a cooling rack set over a baking sheet or piece of parchment paper to catch drips. The icing will set in about 1 hour, however you may actually benefit from the hand pies earlier than that! Serve heat or at room temperature.
  8. Cowl leftovers and retailer at room temperature for as much as 1 day or within the fridge for as much as 5 days.


Notes

  1. Make Forward & Freezing Directions: Un-iced pumpkin hand pies freeze properly for as much as 3 months. Thaw in a single day within the fridge earlier than dipping in icing and serving. Pie crust dough freezes properly for as much as 3 months. Thaw in a single day within the fridge earlier than utilizing.
  2. Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Rolling PinBaking Sheet | Silicone Baking Mat or Parchment Paper | Whisk | Pastry Brush | Cooling Rack 
  3. Pie Dough: Retailer-bought pie dough works right here, however home made all-butter pie dough creates a uniquely flaky, crisp, and buttery crust for the pumpkin filling. You can additionally use my shortening and butter pie crust if desired. Or be happy to make use of your personal favourite pie crust recipe that yields 2 crusts.
  4. Pumpkin: Canned pumpkin puree is finest on this recipe. I exploit and advocate Libby’s model. You don’t want an entire can, so here’s a listing of recipes to make with leftover pumpkin. If utilizing recent pumpkin puree, evenly blot it earlier than including to take away some moisture. The bake time could also be longer.
  5. Alternate Shapes: You’ll be able to form the hand pies nonetheless you need. For apple hand pies, I exploit a 3.5-inch spherical cookie cutter and hold them spherical. You should use a equally sized pumpkin-shaped cookie cutter, equivalent to this one. I don’t counsel something smaller than 3.5 inches in diameter as a result of you may’t match a lot filling in a pie that small. You may also form into rectangles. See my home made brown sugar cinnamon pop tarts for example. For these I exploit a ruler and minimize into 3×4-inch rectangles. Bake time will likely be kind of relying available pie dimension—simply bake till crust is golden brown. Use the identical oven temperature.

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