Pumpkin Hand Pies with Maple Glaze
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Ingredients & Equipment
What we send
- 45-inch puff pastry squares
- 1 canpumpkin purée
- 1/4 teaspoonpumpkin pie spice
- 1/2 teaspoonvanilla extract
- 1/3 cuplight brown sugar
- 1/2 cuppowdered sugar
- 1 ouncesour cream
- 1jar maple syrup
- 1parchment paper
What You’ll Need
- kosher salt
- baking sheet
Preheat oven to 425°F. Separate puff pastry squares and set aside to soften at room temperature. In a small bowl, whisk 1 egg. Line a baking sheet with parchment paper for Step 3.
Make pumpkin filling
In a medium bowl, stir together 1 cup pumpkin purée, pumpkin pie spice, vanilla extract, brown sugar, half of egg, and ¼ teaspoon salt until thoroughly combined. Reserve remaining egg for the next step.
Assemble hand pies
Arrange puff pastry squares in a single layer on prepared baking sheet, spacing apart. Using your hands, gently stretch or press puff pastry squares on sheet into slightly larger squares, about 6 x 6 inches each. Add pumpkin filling to centers of squares, leaving a 1-inch border. Lightly brush borders of pastry with some reserved egg (save remainder for the next step).
Bake hand pies
Gently fold 1 corner of each puff pastry square over pumpkin filling to form a triangle, then press edges with your fingers to seal. Cut a ½-inch slit on top of each hand pie so steam can escape, then brush over remaining egg. Bake until hand pies are puffed and golden brown, 14-16 minutes.
Make maple glaze
While hand pies bake, in a separate medium bowl, combine powdered sugar, sour cream, 1 tablespoon maple syrup (use remainder to drizzle over your morning oatmeal), and ⅛ teaspoon salt. Whisk until glaze is smooth and pourable.
Finish and plate hand pies
Let pumpkin hand pies cool for 5-10 minutes, then drizzle over maple glaze. Transfer to serving plates and dig in!