Ingredients
For the Hand Pies:
- 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
For the Glaze:
- 1 ¼ cups powdered sugar
- 1 teaspoon maple flavoring
- 2 tablespoons milk
- ¼ cup walnuts, chopped
Instructions
- Preheat oven: Preheat your oven to 425°F. Remove the pie crusts from the package and let them come to room temperature while you prepare the filling to ensure easier handling.
- Prepare pumpkin filling: In a small bowl, whisk together the pumpkin puree, brown sugar, allspice, and cinnamon until fully combined. Gently fold in the chopped walnuts to add texture and nuttiness, then set the mixture aside.
- Cut pie crust circles: Unroll the pie crusts and use a 4-inch biscuit cutter to cut 6 circles from each crust. Re-roll the leftover scraps to cut additional circles, ensuring you maximize the dough usage.
- Fill and seal hand pies: Using a 1 tablespoon cookie scoop, place the pumpkin filling in the center of each crust circle. Fold the dough over to form a half-moon shape and pinch the edges tightly to seal. Fold the pinched edges over again and press with a fork to ensure a good seal. Poke the pies once with a fork to prevent bursting during baking.
- Brush with egg white: Beat the egg white until frothy and brush it over the tops of the hand pies to promote browning and shine.
- Bake: Lay the pies on a parchment paper-lined cookie sheet. Bake them in the oven for 13-15 minutes, or until they are golden brown and cooked through.
- Prepare glaze: While the pies bake, whisk together the powdered sugar, maple flavoring, and milk in a bowl until smooth and creamy.
- Glaze the pies: Remove the warm pies from the baking sheet and dip each into the glaze, coating completely. Use two forks to flip and lift the pies out, letting excess glaze drip off. Place them back on the parchment paper and immediately sprinkle with chopped walnuts.
- Set and serve: Allow the glaze to set for about 10 minutes before serving. These pies can be enjoyed warm or refrigerated and eaten cold, just like traditional pumpkin pie.
Notes
- The pumpkin hand pies can be enjoyed warm or chilled in the refrigerator, similar to classic pumpkin pie.
- Store the pies in a tightly sealed container at room temperature or refrigerate to extend freshness by a few days.
- For longer storage, freeze the hand pies in an airtight container for up to 3 months. Thaw overnight in the refrigerator before enjoying.
- Re-rolling the pie crust scraps multiple times may be necessary to get six evenly sized 4-inch circles per crust.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pies and Tarts
- Method: Baking
- Cuisine: American
