The cozy charm of fall wrapped up in every flaky bite - that's what you get with this Mini Maple Pumpkin Hand Pies Recipe. Perfect for a crisp afternoon treat or a festive dessert, these little hand pies combine the warm sweetness of pumpkin and maple with a tender, buttery crust. I love how portable and charming they are, making them a hit whether you're hosting friends or just savoring some quiet kitchen time.
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Why This Recipe Works
What really makes this Mini Maple Pumpkin Hand Pies Recipe stand out is how it balances simplicity with deep, comforting flavors. I've crafted the filling to be silky and lightly spiced, with just enough maple syrup to add natural sweetness without overpowering the pumpkin. The crust comes together surprisingly quickly but stays flaky and tender thanks to the butter and vegetable shortening combo.
- Consistent Texture: Cold fats and careful mixing ensure the dough stays flaky and doesn't get tough.
- Deep, Balanced Flavor: Mascarpone adds creaminess while pumpkin pie spices bring warmth and depth.
- Simple Ingredients: Pantry staples and quality sweeteners keep this recipe approachable and wholesome.
- Fast Prep, Big Payoff: With a little chilling time, you get gorgeous pies that feel like hand-crafted magic.
Ingredient Game Plan
Getting your ingredients right is half the battle won here. You'll want to lean on quality basics to lift this Mini Maple Pumpkin Hand Pies Recipe - the right flour, cold butter, and fresh pumpkin puree make a world of difference.
- All-Purpose Flour: Choose a fresh, unbleached variety for better flavor and texture.
- Butter & Vegetable Shortening: Cold and cubed, these fats keep the crust flaky and tender - trust me, it's worth the chill time.
- Mascarpone Cheese: Adds silkiness that balances the pumpkin's earthiness; if you've never used it, you're in for a creamy treat.
- Maple Syrup: Pure maple syrup gives a natural sweetness and that subtle woodsy note I adore.
- Pumpkin Puree: Use canned pumpkin, not pumpkin pie filling - it's smoother and lets you control the spice.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Mini Maple Pumpkin Hand Pies Recipe
Step 1 - Prep & Season
Start by whisking together your dry ingredients - flour, granulated sweetener, and salt - in a large bowl. The sweetness here is subtle but important, balancing the natural flavors beautifully. When you cut the cold butter and shortening into the flour, aim for pea-sized chunks; this texture is key for a crust that's tender and flaky. Keep your hands cool, and don't overwork the dough to avoid melting the fats prematurely.
Step 2 - Build Flavor
Once your dough is chilling, focus on the filling. Beat mascarpone, confectioners sweetener, and maple syrup until it feels luxuriously smooth and creamy. Then fold in pumpkin puree, vanilla, pumpkin pie spice, and a pinch of salt. You'll notice the filling becomes fluffy and aromatic - that's the pumpkin spice magic kicking in. Chill this mix while rolling out your dough for easy assembly later.
Step 3 - Finish for Best Texture
Assemble the pies by placing dollops of filling on the bottom pumpkin-shaped dough cutouts, leaving a narrow border. The small parentheses "(())" vents you cut into the top crusts are more than cute - they let steam escape during baking, preventing soggy bottoms. Seal edges gently but firmly with an egg wash border to lock everything inside. Bake at 375°F for about 30 minutes, or until your pies' edges turn that beautiful golden brown and you catch the toasty aroma wafting from the oven.
Pro Moves I Swear By
Over the years, I've learned a few tricks to take these Mini Maple Pumpkin Hand Pies Recipe from good to unforgettable. It's about the details - the chill, the vent, and the brush. Don't rush the chilling steps; they're what keep your crust from shrinking or getting tough. I also love using the parentheses cut as a vent pattern - it reminds me of carving tiny pumpkins and really helps with even baking. Lastly, be generous but gentle with the egg wash on edges to ensure your pies seal tight without squeezing filling out.
- Doneness Cue: Look for golden edges and firm sides that spring back slightly when pressed.
- Temperature Trick: Keep all dough ingredients cold, and always chill pies assembled before baking.
- Make-Ahead Move: You can freeze assembled pies pre-baking, wrapped tightly, for up to a month.
- Skip This Pitfall: Avoid overfilling pies, or you'll get leaks and less beautiful edges.
Serve It Up
Finishing Touches
Right out of the oven, these pies are good to go, but the coating really elevates them. Melted butter brushed on top helps the cinnamon-sweetener mix stick beautifully, adding crunch and that extra layer of cozy flavor. I find this simple finish makes the pies sparkle with a festive glow and adds a subtle sweetness that's irresistible with each bite.
Great Pairings
If you want to balance some buttery richness, pairing these hand pies with a lightly spiced chai latte or a dollop of whipped cream works wonders. A simple green salad with a tangy vinaigrette is also refreshing if you're serving these as a special dessert. For a classic touch, a scoop of vanilla bean ice cream is always a winner in my book.
Easy Plating Wins
For a casual day, stack them on a rustic wooden board with a sprinkling of cinnamon sugar. Hosting a party? Garnish with fresh rosemary sprigs or tiny candy pumpkins to complement the flavors and add a pop of autumnal color. These little pies speak for themselves, so even a simple, clean white plate makes them shine.
Make-Ahead & Storage
Storing Leftovers
Store any leftover pies in an airtight container at room temperature for up to two days or refrigerated for up to five. You'll notice the crust softens over time in the fridge, so I recommend gently reheating to bring back some crunch. Avoid stacking the pies directly to keep their pretty shapes intact.
Freezer Notes
These little hand pies freeze beautifully before baking. Just wrap them tightly in plastic wrap and pop them in a freezer-safe bag for up to a month. When you're ready, bake them straight from frozen, adding a few extra minutes to the bake time. This trick is a lifesaver when you want a fresh treat without the wait.
Reheating Mini Maple Pumpkin Hand Pies Recipe Without Drying Out
To reheat, I like popping the pies in a preheated 325°F oven for about 10 minutes - this warms the filling gently and crisps the crust right back up. If you're short on time, the air fryer on a low setting for a few minutes also does the trick without drying out the filling. Avoid microwaving if possible, but if you must, cover loosely and heat in short bursts to keep moisture in.
Frequently Asked Questions
Absolutely! Homemade pie dough works wonderfully if you prefer making it from scratch. Just be sure it's well chilled and contains a good balance of butter for flakiness, similar to this recipe's fat blend.
Leave a small border around the edges when filling your pies, and press the edges firmly with a bit of egg wash to create a strong seal. Also, don't overfill - a tablespoon per pie is usually perfect for this size.
If you don't have mascarpone, cream cheese works as a substitute, though it may add a slight tang. For a lighter version, Greek yogurt can be used but will change the texture and flavor slightly.
Canned pumpkin puree provides consistent flavor and texture and is easier to work with for this filling. Fresh pumpkin can be used but needs to be cooked and pureed well and drained to avoid watery filling.
Final Thoughts
Making these Mini Maple Pumpkin Hand Pies Recipe always feels like a little celebration of fall right in my kitchen. I hope you enjoy this recipe as much as I do - it's approachable, comforting, and a genuine crowd-pleaser. With just a bit of planning and love, you'll have buttery crusts hugged by a creamy pumpkin filling, sweetened naturally by maple and spices. I can't wait to hear how yours turn out.
PrintComplete Recipe
Mini Maple Pumpkin Hand Pies Recipe
Delight in these Mini Maple Pumpkin Hand Pies, featuring a flaky homemade pie dough filled with a creamy mascarpone and pumpkin mixture sweetened naturally with maple syrup and Truvia. Perfectly spiced with pumpkin pie seasoning and topped with a cinnamon-sugar coating, these hand pies make a charming fall-inspired treat.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Total Time: 3 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Pie Dough
- 2 ½ cups all purpose flour (313 grams)
- 1 tablespoon Truvia Sweet Complete Granulated All-Purpose Sweetener
- 1 teaspoon fine sea salt
- ¾ cup unsalted butter, cold and cubed (170 grams)
- ¼ cup vegetable shortening, cold (50 grams)
- ½ cup ice water (120 grams)
Filling
- 4 oz mascarpone cheese (113 grams)
- ¼ cup Truvia Sweet Complete Confectioners Sweetener (30 grams)
- 3 tablespoons maple syrup
- ¼ cup canned pumpkin puree (60 grams)
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon fine sea salt
Egg Wash
- 1 egg
- 1 tablespoon heavy cream or milk
Coating
- ¼ cup Truvia Sweet Complete Granulated All-Purpose Sweetener (50 grams)
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, melted
Instructions
- Prepare the Pie Dough: In a large bowl, whisk together the flour, granulated sweetener, and salt. Cut the cold butter and vegetable shortening into the flour mixture using a pastry cutter or your hands, until fully incorporated and no large chunks remain.
- Add Ice Water: Measure ½ cup ice water; start adding it tablespoon by tablespoon to the dough, mixing gently until the dough just comes together. You might not need all the water. Fold the dough into itself, form a ball, divide into two discs, wrap in cling wrap, and chill in the fridge for at least 2 hours.
- Roll Out and Cut Dough: Preheat oven to 375°F but only after assembling the pies. On a lightly floured surface, roll out one dough disc to about ⅛ to ¼ inch thickness. Use a pumpkin-shaped cookie cutter (~4 inches wide and 3 ¾ inches tall) to cut out shapes. Place cut pieces on a parchment-lined baking sheet and chill in fridge. Re-roll scraps and repeat with the second dough disc, ensuring an even number of cutouts for tops and bottoms.
- Make the Filling: Beat mascarpone, confectioners sweetener, and maple syrup until smooth. Add pumpkin puree, vanilla extract, pumpkin pie spice, and salt; beat until fluffy. Set aside.
- Assemble Bottom Crusts with Filling: Remove one baking sheet from fridge (bottom crusts). Spoon about 1 tablespoon filling onto each crust piece, leaving a small border. Return sheet to fridge.
- Add Vents to Top Crusts: Remove other baking sheet with top crusts. Use a sharp knife to carve two sets of parentheses "(())" in each dough piece to mimic pumpkin ridges and act as steam vents. Return to fridge.
- Prepare Egg Wash: Whisk together egg and heavy cream or milk until combined.
- Apply Egg Wash and Seal Pies: Brush egg wash on the edges of bottom crusts. Place a vented top crust on each bottom crust with filling, pressing edges gently to seal. Chill pies in the fridge while oven heats.
- Bake: Place pies on baking sheets and brush tops lightly with egg wash. Bake at 375°F for 32 minutes, or until edges are lightly golden. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
- Add Coating: Mix granulated sweetener and cinnamon. Brush melted butter on the warm pies' tops, then sprinkle the cinnamon-sugar mixture over them. Serve and enjoy!
Notes
- Ensure the pie dough stays cold to achieve a flaky crust; chill dough thoroughly before rolling.
- If you don't have a pumpkin cookie cutter, a round or other decorative cutter can be used instead.
- Adjust filling quantity based on the size of your cutouts to prevent overflow during baking.
- The pastry cutter can be substituted with two knives or your fingers to cut in the butter and shortening.
- Maple syrup can be replaced with honey for a different natural sweetness.
- For a dairy-free version, substitute mascarpone with vegan cream cheese and use a non-dairy milk for the egg wash mix.
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