Description
Delight in these Mini Pumpkin Pecan Hand Pies, a perfect fall treat featuring a flaky refrigerated pie crust filled with a spiced pumpkin purée and crunchy pecans. Finished with a sweet maple glaze, these hand pies are easy to make and ideal for serving at gatherings or enjoying as a cozy snack.
Ingredients
Scale
Crust and Filling
- 1 package refrigerated pie crust
- 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’s hot enough for baking the hand pies to a golden crisp.
- Prepare Pie Crust and Filling: Cut the refrigerated pie crust into circles about 8 cm in diameter. In a bowl, mix the pumpkin purée with brown sugar, pumpkin spice, and chopped pecans. Place a spoonful of this pumpkin filling onto each dough circle.
- Seal the Pies: Fold each dough circle over the filling to create a half-moon shape. Securely seal the edges by pressing them together, then brush the tops and edges with the egg wash mixture to promote browning and hold the pies closed during baking.
- Bake: Place the prepared hand pies on a baking sheet and bake them in the preheated oven for about 15 minutes, or until the crust turns a lovely golden brown.
- Prepare and Apply Glaze: While the pies are cooling, combine the powdered sugar and maple syrup to create a smooth glaze. Once the hand pies have cooled to room temperature, drizzle the glaze over the top for a sweet finishing touch.
Notes
- Ensure the pumpkin purée is well drained if using homemade to prevent soggy crusts.
- You can substitute pecans with walnuts or leave them out for a nut-free version.
- Use a fork to crimp the edges for a decorative sealing technique and to ensure pies do not open while baking.
- Allow pies to cool completely before glazing to prevent the glaze from melting and running off.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
