Pumpkin Hand Pies
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
14 hand pies
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Calories
148 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Hand Pies
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These Pumpkin Hand Pies are the perfect fall treat! The flaky crust and nutty pumpkin pie filling are the perfect combo in a hand pie, plus they’ve got a wonderful maple walnut glaze!
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Ingredients
For the Hand Pies:
- 1 box refrigerated pie crust 14.1 ounce
- 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 cup powdered sugar
- 1 teaspoon maple flavoring
- 2 Tablespoons milk
- ¼ cup walnuts chopped
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Instructions
- Preheat over to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare the filling.
- In a small bowl, whisk together the pumpkin puree, brown sugar, allspice, and cinnamon. Fold in chopped walnuts. Set aside.
- Unroll pie crusts and cut 6 circles from each crust using a 4 -inch biscuit cutter. Re-roll the scraps to get more circles.
- Using a 1 Tbsp cookie scoop, drop pumpkin filling into center of each pie crust circle. Fold in half and pinch edges completely, Fold pinched edges over and using a fork, press the tines of the fork to seal. Poke hand pies with a fork once, to prevent bursting.
- Beat egg white in a small bowl until frothy and brush over the tops of each hand pie. Bake on parchment paper lined cookie sheet for about 13-15 minutes, until browned.
- While pies are baking, prepare glaze. Whisk together the powdered sugar, maple, and milk until smooth.
- Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely (I used two forks to flip it over and remove excess glaze). Return to parchment paper and sprinkle immediately with chopped walnuts. Allow to set, about 10 minutes.
- Eat warm or refrigerate and enjoy cold, like pumpkin pie!
Notes
- You can enjoy the pumpkin hand pies warm, or chill them in the refrigerator like traditional pumpkin pie!
- Store pumpkin hand pies in a tightly sealed container at room temperature or in the refrigerator. Refrigeration will extend the life of the hand pies by a few days.
- Freeze hand pies in freezer safe, airtight container for up to 3 months. Thaw in refrigerator overnight.
- You will need to reroll the crust a few times to get six circles from each one. I used a 4-inch diameter biscuit cutter for evenly sized hand pies.
- See blog post for more recipe tips and tricks.
Nutrition Information
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Serving
1hand pie
Calories
148kcal
(7%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Sodium
58mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 14hand pies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1hand pie | |
| Calories | 148kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 58mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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