Name: Pumpkin Hand Pies with Maple Walnut Glaze Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 box refrigerated pie crust (14.1 ounces); 1 cup pumpkin puree; ¼ cup light brown sugar, packed; ¼ teaspoon allspice; ½ teaspoon cinnamon; ⅓ cup chopped walnuts; 1 egg white, beaten; 1 ¼ cups powdered sugar; 1 teaspoon maple flavoring; 2 tablespoons milk; ¼ cup walnuts, chopped

Jump to Recipe·4 from 5 reviews

I absolutely adore sharing this Pumpkin Hand Pies with Maple Walnut Glaze Recipe with you because it captures everything I love about fall in one bite. The flaky pie crust hugs a rich, warmly spiced pumpkin filling studded with crunchy walnuts, and the whole thing gets coated in a sweet, nutty maple glaze that takes it to another level. These hand pies are just charming little pockets of cozy comfort that are as fun to make as they are to eat, and I always find myself reaching for just one more!

Why You’ll Love This Pumpkin Hand Pies with Maple Walnut Glaze Recipe

One of the reasons I keep coming back to this recipe is the way the flavors play together. The pumpkin filling is perfectly balanced with just the right mix of cinnamon and allspice, creating that classic, nostalgic pumpkin pie flavor. Adding chopped walnuts gives it a delightful crunch that feels special without being overwhelming. The flaky, buttery pie crust serves as a soft yet crisp foundation that holds it all together, making each bite a little celebration.

What I love most about this Pumpkin Hand Pies with Maple Walnut Glaze Recipe is how straightforward it is to prepare. Using refrigerated pie crust saves a ton of time, so you can get these pies in the oven within minutes and still feel like you made something impressive from scratch. They’re perfect for practically any occasion—from casual family dinners to holiday parties or even as a sweet snack to surprise your coworkers with. Plus, the maple walnut glaze adds a unique twist that makes these hand pies truly stand out in the world of pumpkin treats.

Ingredients You’ll Need

A close-up of a white bowl filled with smooth, bright orange mashed sweet potatoes, with visible soft swirls and texture from being spooned around. A gold spoon with a white handle is placed inside the bowl, resting against the mashed texture. In the background, another white bowl with the same orange mash is partially visible, along with some cinnamon sticks tied with string and a small yellow and orange decorative gourd. The items sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but essential, each bringing its own magic to the texture, flavor, and overall fall vibe of the Pumpkin Hand Pies with Maple Walnut Glaze Recipe. From the creamy pumpkin puree to the warm spices and crunchy walnuts, everything works in harmony.

Refrigerated pie crust (14.1 ounces): Using pre-made crust saves time and ensures flaky, golden pastry every time.
Pumpkin puree (1 cup): The star of the filling, giving that rich, creamy pumpkin flavor and smooth texture.
Light brown sugar (¼ cup, packed): Adds just the right amount of sweetness with a hint of molasses depth.
Allspice (¼ teaspoon): Gives a warm, complex spice note that complements the pumpkin perfectly.
Cinnamon (½ teaspoon): A classic spice that adds cozy warmth to the filling.
Chopped walnuts (⅓ cup): Brings a satisfying crunch and nuttiness to each pie.
Egg white (beaten): Used to brush on the crust for a beautiful shine and helps seal the pies.
Powdered sugar (1 ¼ cups): For that sweet, smooth glaze icing that coats the pies.
Maple flavoring (1 teaspoon): Provides a heavenly maple note that makes the glaze irresistible.
Milk (2 tablespoons): Used to thin the glaze for the perfect dipping consistency.
Chopped walnuts (¼ cup, for glaze): Sprinkled on top to add crunch and a lovely finishing touch.

Directions

Step 1: Preheat your oven to 425°F. Take the refrigerated pie crusts out of the package and let them come to room temperature while you prepare the filling—this makes them easier to work with and helps with flakiness.

Step 2: In a small bowl, whisk together the pumpkin puree, light brown sugar, allspice, and cinnamon until well combined. Fold in the chopped walnuts gently, and then set this vibrant filling aside for just a moment.

Step 3: Unroll the pie crusts onto a clean surface and use a 4-inch biscuit cutter to cut out 6 circles from each crust. Gather up the scraps, re-roll the dough lightly, and cut more circles to get as many as possible.

Step 4: Using a 1 tablespoon cookie scoop or spoon, place a scoop of pumpkin filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges tightly to seal the pies. For extra security, fold the edges again and press them down firmly with the tines of a fork. Poke a small hole with a fork in the top of each pie to allow steam to escape while baking.

Step 5: Beat the egg white until frothy, then brush it generously over the tops of all the hand pies. This will give them a pretty golden sheen as they bake. Place the pies on a parchment-lined cookie sheet and bake for about 13 to 15 minutes, or until they’re beautifully browned and puffed up.

Step 6: While the pies are baking, prepare the glaze by whisking together powdered sugar, maple flavoring, and milk in a small bowl until smooth and creamy.

Step 7: Remove the warmed pies from the oven and carefully dip each one into the glaze, coating it completely. I find using two forks really helps flip the pies without breaking them and lets the excess glaze drip off nicely. Lay the glazed pies back onto the parchment paper, then immediately sprinkle with the chopped walnuts. Let them sit for about 10 minutes to allow the glaze to set.

Step 8: Serve these hand pies warm for that freshly baked comfort or chill them in the refrigerator to enjoy that traditional pumpkin pie experience with a cool, creamy bite.

Servings and Timing

This recipe yields 14 perfectly sized hand pies, ideal for sharing with family or friends. Prep time is a quick 10 minutes, thanks to the use of refrigerated pie crust and ready-made filling components. Baking time clocks in at roughly 15 minutes, making the total time around 25 minutes, including the time for the glaze to set. No additional resting time is needed, though letting the glaze firm up for 10 minutes after dipping ensures the best presentation.

How to Serve This Pumpkin Hand Pies with Maple Walnut Glaze Recipe

The image shows several crescent-shaped pastries placed on white parchment paper over a white marbled surface. Each pastry is covered in a smooth, light caramel-colored glaze that gives a shiny texture. On top of the glaze, there are small pieces of chopped walnuts scattered evenly across each pastry and a few pieces on the paper around them. The pastries have a slightly crimped edge, showing they were folded and sealed before glazing. The overall color palette is warm beige and brown with textures from the glaze and nut pieces. photo taken with an iphone --ar 4:5 --v 7

I love serving these Pumpkin Hand Pies with Maple Walnut Glaze as a delightful dessert after a cozy fall dinner. They pair beautifully with a scoop of vanilla ice cream or a dollop of lightly whipped cream if you want to add a touch of indulgence. For a lighter accompaniment, a simple drizzle of warm caramel sauce also elevates the flavors wonderfully.

When it comes to presentation, I like to arrange these hand pies on a rustic wooden platter or a pretty ceramic plate lined with parchment paper for that homemade feel. Sprinkling a few extra chopped walnuts or a light dusting of cinnamon on top adds an inviting finishing touch. These pies look as good as they taste, especially when garnished thoughtfully.

For beverages, I recommend pairing this dessert with a hot cup of spiced chai tea or a rich cup of coffee to match the pumpkin spice notes. If you’re feeling festive, a glass of buttery, lightly oaked Chardonnay or a warm mulled cider works wonderfully as well. These pies are great served warm right out of the oven, but I personally enjoy a chilled one, too; they hold their flavor beautifully at room temperature or from the fridge, which makes them perfect for parties or grab-and-go treats.

Variations

I like experimenting with this Pumpkin Hand Pies with Maple Walnut Glaze Recipe by swapping a few ingredients or adapting it to different dietary needs. For example, if you want a gluten-free option, using a gluten-free pie crust works just as well and you still get that crispy outer shell. Vegan friends can substitute the egg white with aquafaba for that lovely shine and switch out the butter-based pie crust for a vegan-friendly version.

If you’re not a fan of walnuts, pecans or even toasted pumpkin seeds make excellent substitutes that still provide that satisfying crunch. Feel free to adjust the sweetness or spices depending on your taste—sometimes I like to add a pinch of nutmeg or ginger for more warmth. For a different cooking method, I’ve even tried gently pan-frying these hand pies in a little butter until golden and crisp for a fun twist.

Storage and Reheating

Storing Leftovers

After enjoying these hand pies, I store any leftovers in an airtight container at room temperature if I plan to eat them within a day or two. If I want them to last longer, I move them to the refrigerator, where they keep fresh for up to 4 days. Using a container that seals tightly is key to maintain that flaky crust without it going soggy.

Freezing

You can absolutely freeze these Pumpkin Hand Pies with Maple Walnut Glaze Recipe to enjoy later. I recommend freezing them in a freezer-safe, airtight container or wrapping each pie individually with plastic wrap followed by foil to prevent freezer burn. They keep well frozen for up to 3 months. When you’re ready, I like to thaw them overnight in the fridge for best texture and flavor preservation.

Reheating

When I reheat these hand pies, I find the oven or toaster oven is best for restoring that flaky texture. Heating them at 325°F for about 10 minutes works perfectly. Avoid microwaving if you want to keep the crust crisp, as it tends to turn soggy. If reheating from frozen, just extend the time to 15-20 minutes until heated through, and you’ll have a delicious, cozy treat all over again.

FAQs

Can I make these hand pies ahead of time?

Absolutely! You can prepare the hand pies up to the baking step and store them covered in the refrigerator for a day before baking. This allows you to have fresh-baked pies ready whenever you like without rushing.

What can I use instead of pumpkin puree?

If you don’t have pumpkin puree, canned butternut squash or sweet potato puree make excellent alternatives. They offer a similar texture and sweetness that pairs beautifully with the warming spices.

Is it necessary to add the walnut crunch inside and on top?

The walnuts add a lovely texture and flavor contrast, but if you have nut allergies or simply prefer not to include them, feel free to omit the walnuts from both the filling and the glaze. The pies will still be fantastic.

How do I ensure the hand pies don’t burst while baking?

Sealing the edges carefully and poking a small hole with a fork on top of each pie to release steam helps prevent bursting. Also, avoid overfilling the pies with too much pumpkin mixture.

Can I refrigerate these hand pies with the glaze already on them?

Yes! The glaze sets nicely and can be refrigerated along with the pies. They keep well and develop great flavor when chilled, making them perfect for prepping a day ahead.

Conclusion

I can’t recommend this Pumpkin Hand Pies with Maple Walnut Glaze Recipe enough if you’re looking for a delightful way to celebrate the cozy flavors of fall. The perfect balance of flaky crust, rich pumpkin filling, and sweet, nutty glaze always makes me smile and impresses everyone I share them with. Give this recipe a try—you’re going to love having these little pockets of autumn magic at your fingertips!