Pumpkin Hand Pies

"Wow your guests with these mini hand pies, glazed with sweet maple icing."
 
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photo by Food.com photo by Food.com
photo by Sandra H. photo by Sandra H.
photo by Food.com photo by Food.com
Ready In:
30mins
Ingredients:
7
Yields:
5 pies
Serves:
5
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ingredients

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directions

  • Preheat oven to 375 degrees F. Line a sheet tray with parchment paper.
  • In a medium bowl, whisk together the pumpkin, sugar, 1 egg and spice. Lightly beat the remaining egg and set aside.
  • On a lightly floured clear work surface, unroll pie crust. Cut 5 pumpkin shapes from each pie crust. Evenly space 5 pumpkin cut-outs onto parchment lined baking sheet. Evenly dollop the filling into the center of each of the 5 pumpkin cut-outs. Using a small pastry brush, brush the outside edge of each pumpkin on the baking sheet. Top each with a second pumpkin cut-out, using a fork to seal the edge. Brush tops with egg wash. Using a very sharp paring knife place a couple slashes into the top pie dough to vent.
  • Bake for 12-15 minutes, or until browned and crispy and filling is hot. Remove and let cool on a wire rack. When pies have cooled, whisk together the confectioners’ sugar with the maple syrup until smooth. Drizzle tops of pies with glaze and serve.

Questions & Replies

default avatar
  1. lidlamzdiv
    What am I brushing the edges of the bottom pumpkin layer with?
     
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Reviews

  1. Sandra H.
    I used Hubbard squash instead of pumpkin. Made this in custard cups and it is wonderful!
     
    • Review photo by Sandra H.
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Tweaks

  1. Sandra H.
    I used 2 TBS sugar and made it a gluten free dessert by eliminating the pie crust. Enjoy!!
     

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