There is something incredibly heartwarming about cozy fall flavors wrapped up in a handheld treat, and this Mini Pumpkin Pecan Hand Pies Recipe captures that feeling perfectly. These little pies are a delightful mix of creamy pumpkin purée, spiced just right with pumpkin spice, and crunchy pecans tucked inside a crisp, flaky crust that bakes to golden perfection. Whether you’re looking for a charming dessert to impress guests or a sweet snack to enjoy with your afternoon coffee, these mini pies are as versatile as they are delicious. Trust me, once you try this Mini Pumpkin Pecan Hand Pies Recipe, it will become a seasonal favorite you’ll want to make again and again.
Ingredients You’ll Need
Using simple, wholesome ingredients allows the autumn flavors in this Mini Pumpkin Pecan Hand Pies Recipe to truly shine. Each component contributes to the texture, taste, or appearance, making this an easy and rewarding baking project.
- Refrigerated pie crust: Provides the buttery, flaky base that holds everything together and crisps beautifully in the oven.
- Pumpkin purée: The star of the filling, offering rich, creamy sweetness and that unmistakable fall vibe.
- Chopped pecans: Add a lovely crunch and nutty depth to balance the smooth pumpkin.
- Brown sugar: Brings caramel notes that complement the pumpkin while sweetening the filling.
- Pumpkin spice: A fragrant blend of cinnamon, nutmeg, and cloves to warm up the flavor profile.
- Egg mixed with a splash of milk: Used as an egg wash to achieve a shiny, golden crust.
- Powdered sugar: Combined for the glaze to add a sweet, delicate finish on top.
- Maple syrup: Pairs beautifully with pumpkin and pecans, giving the glaze a natural sweetness with a hint of richness.
How to Make Mini Pumpkin Pecan Hand Pies Recipe
Step 1: Preheat the Oven
Start by setting your oven to 200°C (about 400°F). You want it nice and hot for that perfect golden crust that’s crisp and flaky while keeping the filling moist and tender.
Step 2: Prepare the Dough Circles
Unroll your refrigerated pie crust and use a round cutter or a glass about 8 cm in diameter to cut out even circles. These will become the individual pies, so aim for uniform sizes to ensure even baking.
Step 3: Mix and Fill
In a bowl, combine the pumpkin purée, brown sugar, pumpkin spice, and chopped pecans. Spoon a generous amount of this luscious mixture onto the center of each dough circle, getting ready to fold and seal the warmth of fall flavors inside.
Step 4: Seal and Brush
Fold each dough circle over the filling to create a half-moon shape. Press the edges firmly with a fork or your fingers to seal them tight so that no filling escapes during baking. Brush the tops with the egg and milk mixture to give that beautiful golden finish once baked.
Step 5: Bake Until Golden
Place the pies on a baking sheet lined with parchment paper and bake for about 15 minutes, or until they turn a lovely golden brown and smell utterly irresistible.
Step 6: Prepare the Maple Glaze
While the pies cool slightly, mix the powdered sugar with the maple syrup to make a smooth glaze. Once the pies have cooled completely, drizzle this glaze over the top for a sweet, glossy finish that adds an extra touch of magic.
How to Serve Mini Pumpkin Pecan Hand Pies Recipe
Garnishes
A light dusting of cinnamon or a few pecan halves placed artfully on top can elevate these hand pies visually and tastefully. A dollop of whipped cream adds creamy richness that’s a lovely contrast to the spiced filling.
Side Dishes
These pies pair wonderfully with a scoop of vanilla ice cream or a warm cup of chai latte, making them perfect for dessert or an indulgent snack. For brunch, serve alongside a crisp green salad dressed with a tangy vinaigrette to balance the sweetness.
Creative Ways to Present
Arrange the mini pies on a rustic wooden board sprinkled with crushed pecans and autumn leaves for a festive look. You could also stack them in a tiered dessert stand to bring an elegant yet cozy vibe to your table setting.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to two days to keep the crust crisp. For longer storage, refrigeration is best but the crust may lose some of its flakiness.
Freezing
Mini Pumpkin Pecan Hand Pies Recipe also freeze beautifully. Wrap individual pies tightly in plastic wrap and place them in a freezer-safe container or bag for up to three months. This way, you have a quick seasonal treat ready whenever you want.
Reheating
To enjoy their fresh-baked texture, reheat pies in an oven preheated to 180°C (350°F) for about 10 minutes until warmed through and the crust is crisp again. Avoid microwaving, as it tends to make the crust soggy.
FAQs
Can I use homemade pie crust instead of refrigerated?
Absolutely! Homemade pie crust adds a personal touch and can be just as flaky and delicious. Just roll it out evenly and cut into circles the same way for the best results.
What if I don’t have pumpkin spice?
You can easily make your own by mixing cinnamon, nutmeg, ginger, and cloves. This way, you control the spice balance and keep it fresh for your pies.
How do I prevent the pies from leaking during baking?
Make sure to seal the edges firmly with a fork and avoid overfilling. A light dusting of flour on your hands while sealing can help create a tighter seal, keeping the filling snug inside.
Can these pies be made gluten-free?
Yes, by using a gluten-free pie crust available at most stores or homemade with gluten-free flour blends, you can enjoy these pies without worry. Just keep an eye on baking times as gluten-free dough sometimes bakes faster.
Is there a vegan option for the egg wash?
Definitely! You can substitute the egg wash with a plant-based milk like almond or oat milk, mixed with a little maple syrup or melted coconut oil to help achieve that lovely golden finish.
Final Thoughts
Making this Mini Pumpkin Pecan Hand Pies Recipe is like wrapping a warm hug in a pastry. It’s satisfying, simple, and so full of delicious fall flavors that everyone will appreciate. I encourage you to give these delightful hand pies a try—you’ll find they’re as fun to make as they are to eat, and perfect for sharing a cozy moment with friends and family.
Print
Mini Pumpkin Pecan Hand Pies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Pumpkin Pecan Hand Pies are perfect bite-sized fall treats featuring a flaky pie crust filled with sweet spiced pumpkin purée and crunchy pecans. Topped with a smooth maple glaze, they’re easy to make and ideal for seasonal gatherings or cozy snacking.
Ingredients
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 (about 400°F) to prepare for baking the hand pies.
- Prepare Pie Circles and Filling: Cut the refrigerated pie crust into circles approximately 8 cm in diameter. In a bowl, mix pumpkin purée with brown sugar, pumpkin spice, and chopped pecans. Place a spoonful of this filling onto each pie crust circle.
- Form and Seal Pies: Fold each dough circle over the filling to create a half-moon shape. Press and seal the edges firmly to prevent leakage during baking. Brush the tops with the egg wash mixture for a golden finish.
- Bake: Place the hand pies on a baking sheet lined with parchment paper and bake for about 15 minutes or until they turn a lovely golden brown.
- Prepare and Apply Glaze: While the pies cool, whisk together powdered sugar and maple syrup to form a smooth glaze. Once the pies are completely cooled, drizzle this glaze on top for added sweetness and shine.
Notes
- Ensure the edges of the pies are well-sealed to avoid filling leaking during baking.
- Allow pies to cool fully before glazing to prevent the glaze from melting off.
- For a nuttier flavor, toast the chopped pecans lightly before adding to the filling.
- Pie crust circles can be cut using a cookie cutter or a drinking glass of appropriate size.
- Store leftover hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
