Pumpkin Hand Pies Maple Glaze

Pumpkin hand pies with maple glaze are just what you want when the air turns crisp and you crave something cozy and quick These little pies bring together a creamy pumpkin spice filling and flaky pastry with a rich maple drizzle on top They bake up fast in the oven and make a fuss free dessert or snack to share for any fall gathering or afternoon treat

I tried these during a rainy autumn weekend to use a leftover can of pumpkin and now my friends ask when I will make another batch because the maple glaze takes them over the top

Ingredients

• Pumpkin puree: brings creamy texture and deep autumn flavor Look for pure pumpkin no added spices
• Sugar: gives just enough sweetness Choose natural cane sugar if you like a subtle flavor
• Pumpkin pie spice: is the shortcut to classic fall flavor Use a fresh jar for the strongest spice aroma
• Heavy cream: gives the filling richness and helps it set Opt for the best quality you can find
• Store bought pie crust: saves lots of time and ensures reliably flaky layers Pick a brand with real butter for extra flavor
• Powdered sugar: forms the base of the glaze Look for fine texture so the glaze is smooth
• Maple syrup: adds a deep caramel sweetness to the glaze Real maple syrup is ideal for the richest taste
• Heavy cream for glaze: helps the icing drip just right It also softens the sweetness
• Egg for egg wash: gives the pies a glossy golden finish Use a fresh egg for best results

Step-by-Step Instructions

Prepare the Oven and Dough:

Set your oven to 375 degrees F and give it time to preheat Roll out your pie crusts smoothly and cut into circles or squares about three or four inches across Try using a drinking glass or cookie cutter for even shapes

Mix the Pumpkin Filling:

In a medium bowl combine the pumpkin puree sugar pumpkin pie spice and heavy cream Use a spatula or spoon to mix until the filling is completely smooth with no lumps of spice or sugar left

Assemble the Pies:

Place a generous tablespoon or two of filling right in the center of each crust piece Leave space around the edges to keep the filling from leaking out

Seal the Hand Pies:

Crack your egg and whisk it in a small bowl Dip a pastry brush to lightly coat the edge of your crusts with egg wash Place a second crust piece on top and gently press the edges to seal carefully Use a fork to crimp and finish sealing all around You want a tight closure so the filling does not escape

Vent the Pies:

With a sharp knife make a few small slits in the top crust of each pie This lets steam escape and keeps the pastry tender not soggy

Bake Until Golden:

Lay the hand pies onto a parchment lined baking sheet Brush the tops with more egg wash and sprinkle a small pinch of sugar on top Bake them for fifteen to eighteen minutes Check for a deep golden brown color and puffed edges

Glaze with Maple Icing:

To make the glaze whisk powdered sugar with maple syrup and a little heavy cream in a bowl You want a smooth drizzle not too thick or runny Wait five to ten minutes after baking so the pies can cool then use a spoon to drizzle the glaze back and forth over each pie

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Storage Tips

Pumpkin hand pies keep well for two days at room temperature if you store them in an airtight container For longer storage pop them in the fridge where they will stay fresh about four days To enjoy them warm just reheat on a baking sheet at 300 degrees F for five minutes The glaze will set but stays soft

Ingredient Substitutions

If you only have fresh pumpkin roast and mash until very smooth in place of canned pumpkin For a lighter filling use half and half or evaporated milk instead of heavy cream Gluten free pie crusts work just as well for this recipe Swap maple syrup with honey for a different note in the glaze

Serving Suggestions

Serve pumpkin hand pies slightly warm with extra maple glaze for dipping They are wonderful with vanilla ice cream or a mug of strong coffee If you want to make them look special try a sprinkle of cinnamon or chopped pecans on top before the glaze sets

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Cultural and Historical Context

Hand pies are a classic American treat often brought to harvest festivals and family gatherings They are easy to carry and share and have roots in many cultures that love portable sweets Pumpkin filling became popular as a symbol of the American fall season and pairs beautifully with maple a traditional North American flavor

Recipe FAQs

→ How do I keep hand pies from leaking filling?

Seal edges tightly with a fork and brush egg wash around the edges to prevent filling from escaping during baking.

→ What type of pie crust works best?

Store-bought pie crusts offer convenience and flakiness, but homemade pastry can provide extra flavor and texture.

→ Can I make these in advance?

Hand pies can be prepared and stored in the fridge before baking, or baked and kept at room temperature for up to two days.

→ How do I create the maple glaze?

Combine powdered sugar, maple syrup, and a bit of heavy cream until smooth, then drizzle over slightly cooled pies.

→ Can I freeze hand pies?

Baked or unbaked hand pies freeze well. Thaw and reheat before serving to refresh flakiness and warmth.