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Mini Maple Pumpkin Hand Pies Recipe

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4.7 from 39 reviews

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.

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

  1. 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.
  2. 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.
  3. 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 1/8 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.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare Egg Wash: Whisk together egg and heavy cream or milk until combined.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://hotsavors.com/mini-maple-pumpkin-hand-pies-recipe/