Maple Glazed Pumpkin Hand Pies

All summer I had this great idea that I was going to make some flaky, mouthwatering hand pies with fresh berries.  Well, that never happened!  So I made it happen this weekend with these Maple Glazed Pumpkin Hand Pies.  It’s not berries, but they were just as good!

Maple Glazed Pumpkin Hand Pies | A Sweet Baker

Any time I make crust, whether it be for a pie or tarts, I never seem to roll it out thin enough.  I think I have the dough-making down, it’s just the rolling out I have trouble with.  Rolling it out too thin and it tears, rolling out too thick and it’s doughy.  Every time I’m at the counter with my rolling pin I always think I should get my husband’s measuring tape out and measure the thickness of my dough.   I can just imagine my husband walking into the kitchen and wonder what the heck I’m doing!

Maple Glazed Pumpkin Handpies | A Sweet Baker

Maple Glazed Pumpkin Hand Pies | A Sweet Baker

My mother-in-law is probably the best crust-maker in our family (my sister claims to have some pretty good crust but I won’t be tasting hers until Thanksgiving).  She even gave me a private lesson at the cottage one summer and it turned out great.  When I returned home and tried to make it though, it didn’t turn out the same.   Figures!  I swear she adds a secret ingredient in her crust that she’s forgetting to tell me about!

Maple Glazed Pumpkin Hand Pies | A Sweet Baker

The filling for these hand pies is the same filling I use for my pumpkin pies, I just halved the recipe for these.  My son says my pumpkin pie is his favorite so I knew that he would like these, especially being able to eat them with his hands.  I hope you like them as well!

Maple Glazed Pumpkin Hand Pies | A Sweet Baker


Maple Glazed Pumpkin Hand Pies

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 12 hand pies

These festive hand pies are filled with a creamy pumpkin pie filling and then glazed with pure maple syrup and brown sugar.


    For the Dough:
  • 3 & 1/2 cups flour
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 3/4 cup cold butter, cut into pieces
  • 3/4 - 1 cup ice cold water (use as much as you need just until dough comes together)
  • For the Filling:
  • 1 egg
  • heaping 3/4 cup pure pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. salt
  • 1/4 cup half and half cream
  • For the Glaze:
  • 3-4 Tbsp. maple syrup
  • Brown sugar


For the Dough:
In a medium-sized bowl, combine flour, sugar and salt. Whisk together.
Add pieces of cold butter and, using a pastry blender, cut butter in to flour until crumbly.
Slowly add a little water at a time and, using your hands, mix dough until it stays together in a ball.
Cover and refrigerate until you're done making your filling.
For the Filling:
In another medium-sized bowl, add all the filling ingredients and whisk together until creamy and combined.
To Assemble the Hand Pies:
Line two cookie sheets with parchment paper and set aside.
Remove dough from fridge and place on a lightly floured surface. Roll out until dough is 1/8" thick, using flour when needed so as dough doesn't stick to the counter.
Cut dough into 3" X 5" pieces and place onto cookie sheet.
Spoon about one heaping tablespoon into the center of each poptart and cover with another rectangle of dough. Use a fork to close the edges of the dough or you can use your hands.
Cook for about 20 minutes or until golden brown.
Remove from oven and brush with maple syrup. Rub brown sugar over the maple syrup.
Let cool and enjoy!
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Dough recipe adapted from Half Baked Harvest

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  1. Love the homemade pie crust! These are a real treat Liz!

  2. Don;t you just love being able to alter things and make them later?! I have so many ideas, then I forget about them, and 6 months down the line the idea strikes again- its so great when you can tweak the idea! These look great, pumpkin and maple are my fave!!

  3. Liz, these look just delicious! Hand pies have been on my to-do list for a while, they just look like so much fun. Yours would be fun to eat!

  4. These look delicious! The pie crust looks awesomely flaky, and I love the maple glaze. Maybe you’ve seen this, but Wilton makes a nonstick rolling pin (I think it might technically be a fondant pin?) and then little rings you put around the edges that act as guides for how thick to roll the dough–they make sure you roll it the exact thickness – 1/8″, 1/4″, and 5/8″, I believe. I don’t usually bother with them but they’re great for making sugar cookies or fondant or something where you want to be really precise about having an even thickness.

  5. WOOO PUMPKIN PIE ON THE GO! Heehee I love this recipe, Liz! I am def. on the pumpkin bandwagon this year and these hand pies look fabulous. :D

  6. OMG girl, you’re a genius! I never thought of making this into a handpie, I’m so trying your recipe! Looks and sounds DELISH!! :D

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