Mini Pumpkin Pecan Hand Pies

Mini pumpkin pecan hand pies with maple glaze are the irresistible autumn treat you will want at every gathering. With buttery golden crusts and a gooey pumpkin pecan filling crowned by a sticky maple drizzle these hand pies are the perfect bite sized answer to traditional holiday desserts. Their charming shape makes them fun for themed boards or kids’ lunchboxes while the single-serve size means you can sneak one any time you please.

The first time I baked these the kitchen filled with the scent of sugar and spice almost instantly. They disappeared faster than any pie I have ever brought to a party.

Ingredients

• Refrigerated pie crust: gives you a tender flaky shell without the work
• Pumpkin purée: brings moistness and warm autumn flavor Choose pure pumpkin not pumpkin pie mix
• Chopped pecans: add crunch and nutty depth Always check for freshness by sniffing for any hint of bitterness
• Brown sugar: subtly sweetens and deepens the filling with caramel notes Use soft moist sugar
• Pumpkin spice: blends cinnamon ginger nutmeg and cloves for classic fall warmth
• Egg plus milk: makes the pies glossy and golden A fresh egg gives better color
• Powdered sugar: with maple syrup for the silky glaze Pure maple syrup really makes a difference in taste

Step-by-Step Instructions

Prep Your Oven and Ingredients:

Preheat your oven to two hundred degrees Celsius and line a baking sheet with parchment to guarantee easy cleanup. Have your pie crust chilled so it rolls easily and your ingredients measured for quick assembly.

Cut and Fill the Dough:

Unroll the pie crusts and use a round cutter or the rim of a glass to punch out circles about eight centimeters across. Stir together pumpkin purée brown sugar pumpkin spice and chopped pecans. Spoon a heaping teaspoon of filling onto the center of each circle keeping clear of the edge so you can seal them well.

Fold and Seal Each Pie:

Gently fold each round over the filling to create a half moon Shape Use a fork to crimp and seal the edges tightly This helps keep all that delicious filling inside Brush the tops with a beaten egg plus a splash of milk for a deep golden finish

Bake Until Golden Brown:

Arrange the pies on your prepared tray leaving space between each Bake for about fifteen minutes They are ready when golden fragrant and slightly firm to the touch

Cool and Glaze:

Let the pies cool completely before glazing Mix powdered sugar with maple syrup until smooth thick and pourable Drizzle generously over the pies letting it cascade in glossy ribbons

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Maple syrup is my secret ingredient for bringing these to the next level. My daughter always insists on helping with the glaze and we love swapping stories while we drizzle each pie so every batch feels a little festive.

Storage Tips

Once glazed let the pies dry completely before storing in an airtight container. They keep well at room temperature for up to two days and in the fridge for up to five. To enjoy again just gently warm in the oven for a few minutes to restore the freshness and flake of the pastry.

Ingredient Substitutions

If pecans are not available swap in chopped walnuts or even sunflower seeds for a nut free version. You can use homemade or canned pumpkin purée just be sure it is unsweetened for the right balance. For the glaze honey can be used instead of maple syrup if needed.

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Serving Suggestions

Pile them onto a rustic platter with festive napkins for Thanksgiving dessert boards. Tuck into lunchboxes for an autumn surprise or wrap a few in parchment for easy edible gifts. They play well with coffee after dinner or slightly warm with a spoonful of whipped cream.

A Bit of Context

Hand pies have roots in many cultures often as an ingenious way to package sweet or savory fillings for travelers. This version brings classic American pumpkin and southern pecan flavors for a true taste of fall. The maple glaze adds a nod to classic New England autumns.

Common Questions

→ What type of pie crust works best for these hand pies?

Refrigerated pie crust provides ease and flaky texture, but homemade crust can be used for richer flavor.

→ Can I substitute other nuts for pecans?

Yes, walnuts or almonds can replace pecans, but the classic combo shines with pecans and pumpkin.

→ How do I prevent the filling from leaking?

Seal the hand pie edges well with a fork and brush with egg wash for a secure, golden finish.

→ Is the maple glaze essential?

The maple glaze enhances flavor and gives a beautiful sheen, but the pies also taste great without it.

→ How should I store leftover hand pies?

Store cooled pies in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.