Description
These Mini Pumpkin Pecan Hand Pies are a delightful autumn treat featuring a flaky pie crust filled with a spiced pumpkin purée and crunchy pecans, baked to golden perfection and finished with a sweet maple glaze. Perfect for fall gatherings or a cozy dessert.
Ingredients
Scale
Pie Crust
- 1 package refrigerated pie crust
Filling
- 1 cup pumpkin purée
- ½ cup pecans, chopped
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin spice
Egg Wash
- 1 egg mixed with a splash of milk
Glaze
- ¼ cup powdered sugar
- 2 tablespoons maple syrup
Instructions
- Preheat Oven: Preheat your oven to 200°C (approximately 400°F) to ensure it is hot and ready for baking the hand pies evenly.
- Prepare Pie Crust Circles: Roll out the refrigerated pie crust and cut into circles measuring about 8 cm in diameter. These will serve as the base for your mini hand pies.
- Assemble Filling: In a bowl, mix the pumpkin purée with brown sugar, pumpkin spice, and chopped pecans. Spoon a small amount of this filling onto the center of each pie crust circle.
- Seal the Pies: Fold each dough circle over the filling to create a half-moon shape. Press and seal the edges securely to prevent filling leakage during baking.
- Apply Egg Wash: Brush the top of each sealed hand pie with the egg wash mixture to promote a golden brown and glossy finish once baked.
- Bake: Place the pies on a baking sheet and bake them for about 15 minutes or until they turn golden brown and the crust is cooked through.
- Prepare Glaze: While the pies are baking, combine the powdered sugar and maple syrup in a small bowl to create a smooth glaze.
- Cool and Glaze: Allow the hand pies to cool completely after baking. Drizzle the maple glaze over the top of each mini pie before serving for a sweet finishing touch.
Notes
- Ensure the pie crust is cold before cutting to make handling easier and prevent sticking.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if desired.
- Allow pies to cool fully to avoid melting the glaze when drizzled on top.
- Store leftover pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- For a dairy-free option, use a plant-based milk for the egg wash or omit it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
