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
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 (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.
