Description
These Mini Pumpkin Pecan Hand Pies are a delightful autumn treat featuring a flaky pie crust filled with spiced pumpkin puree and crunchy pecans. Baked to golden perfection and finished with a sweet maple glaze, they are perfect for seasonal gatherings or 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 (about 400°F) to ensure it is hot enough to bake the pies to a perfect golden brown.
- Prepare Pie Circles and Filling: Cut the refrigerated pie crust into circles approximately 8 cm (3 inches) in diameter. In a bowl, mix the pumpkin purée with brown sugar, pumpkin spice, and chopped pecans. Place a spoonful of this filling onto each dough circle.
- Seal and Brush: Fold each dough circle over the filling to form a half-moon shape. Press and seal the edges well to prevent leaking during baking. Brush the tops with the egg wash mixture to give them a shiny, golden crust.
- Bake: Place the hand pies on a baking sheet and bake for about 15 minutes or until they turn golden brown and the crust is cooked through.
- Prepare and Drizzle Glaze: While the pies cool, mix the powdered sugar with maple syrup to create a smooth glaze. Once the pies are fully cooled, drizzle the glaze over the top for added sweetness and a beautiful finish.
Notes
- Make sure to seal the edges completely to avoid filling leakage during baking.
- You can substitute the pumpkin spice with cinnamon or your favorite autumn spice blend.
- For a gluten-free version, use gluten-free pie crust available at specialty stores.
- These pies are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- If you prefer a vegan option, swap the egg wash with a plant-based milk and use a vegan pie crust.
