These maple pumpkin hand pies are made with a homemade buttery pie crust and filled with Stonewall Kitchen's delicious maple pumpkin butter!
This post is sponsored by Stonewall Kitchen. All opinions are my own. Thank you for supporting the brands that make Sloane's Table possible!
These maple pumpkin hand pies are just what you need when you're craving pie, but don't have time to create a whole pie from scratch. Made with a homemade all-butter pie dough and filled with a swoon-worthy maple pumpkin butter, these mini pies are the most delicious (and shareable!) fall dessert 🙂
For more pumpkin recipes, try Pumpkin Bread with Cream Cheese Frosting, Pumpkin Macarons, and Black Bottom Pumpkin Custard Pie.
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Why you'll love these pumpkin hand pies
- All-Butter Pie Crust: My go-to all butter pie dough that creates an ultra flaky, tender crust that's perfect with any pie filling.
- Maple Pumpkin Butter: Stonewall Kitchen's Maple Pumpkin Butter is the essence of fall. Its concentrated pumpkin flavor married with warm spices and sweet maple is incredibly delicious on its own, but also makes for the perfect hand pie filling!
- Cinnamon Sugar Topping: This sweet, cinnamony topping not only tastes amazing, but also makes these little hand pies so beautiful!
Ingredient Notes
- Flour: Weigh your flour! Homemade pie dough is very simple, so long as everything is measured precisely!
- Salt: Use kosher salt, not table salt.
- Butter: Since there are so few ingredients in pie dough, it gets all of its flavor from the butter, so be sure to use high-quality unsalted butter.
- Ice Water: Pie must be cold at all times, so it's important that the water is iced!
- Maple Pumpkin Butter: The true star of the show - Stonewall Kitchen's Maple Pumpkin Butter.
- Egg Wash: Beat one egg with one tablespoon of water, and brush on top of the hand pies before baking to help them brown evenly.
- Cinnamon Sugar: Add a generous sprinkling of cinnamon sugar on each hand pie before baking.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
This hand pie recipe is very simple, but does require a little bit of technique and some chill time. Follow the steps closely and you'll be rewarded with 8 delicious maple pumpkin hand pies! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Make the dough. Make the pie dough and chill overnight. For more detailed step by step instructions, see this 3 Ingredient Pie Crust Recipe.
STEP 2: Roll and cut. Roll the pie dough out to ⅛" and cut out 3" circles.
STEP 3: Prep. Grab your Stonewall Kitchen Maple Pumpkin Butter! Resist the urge to eat it by the spoonful.
STEP 4: Spoon and press. Add a tablespoon of the maple pumpkin butter to half of the pie dough circles. Press the paired circles on top.
STEP 5: Seal. Use a fork to seal the edges, then chill for 15 minutes.
STEP 6: Brush and bake. Brush each hand pie with an egg wash, sprinkle with cinnamon sugar, then bake!
Expert Baking Tips
- For more detailed step by step instructions see homemade pie dough.
- If you have vodka on hand, you can add a tablespoon or two to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust!
- The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes.
Recipe FAQs
Cut cold cubed butter into the flour until quarter sized pieces are left. Roll the chilled pie dough out into a rough rectangle, then fold it into quarters. Chill for a few minutes, then repeat. This series of rolling and folding creates layers and layers of butter and dough. When the pie dough is baked, the butter creates steam and pushes the layers of dough upwards, creating an ultra flaky, buttery crust!
Of course! You can use store-bought pie dough or puff pastry.
Storage Tips
Store these hand pies in an air-tight container at room temperature for 2-3 days or freeze for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other fall recipes you'll love
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📖 Recipe
Maple Pumpkin Hand Pies
Equipment
Ingredients
For the pie dough:
- 200 g (1 ⅔ cups) all-purpose flour
- ¼ teaspoon kosher salt
- 140 g (10 tablespoon) unsalted butter, cold, cubed
- ½ cup ice water
For the filling & topping:
- 1 jar Maple Pumpkin Butter
- Egg wash, 1 egg + 1 tablespoon water
- 50 g (¼ cup) granulated sugar
- ¾ teaspoon cinnamon
Instructions
For the pie dough:
- In a medium bowl combine the flour and salt.
- Cut the cold butter into cubes and toss in the flour.
- Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.
- Add a couple tablespoon of water, then toss with your hands to combine.
- Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
- Wrap the dough tightly in plastic wrap, then chill for one hour.
- On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters.
- Wrap the dough in plastic wrap and chill for another 30 minutes.
- Roll the dough out again into a rough rectangle and repeat the folding process.
- Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.
For assembly:
- Just before rolling out the dough, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- Roll the dough out to ⅛" in thickness.
- Use a 3" round cutter to cut out as many circles as possible. Re-roll and cut out more circles as needed.
- Place the circles on a separate parchment lined small baking sheet.
- On half of the pie dough circles, add about 1 tablespoon of the maple pumpkin butter.
- Use a sharp knife to cut slits in the top pie dough circles.
- Place the top circles on top and gently press the edges together, then use a fork to seal the edges.
- Chill the assembled hand pies in the fridge for about 15 minutes.
- Transfer the hand pies to the large baking sheet, then brush each with the egg wash.
- In a small bowl, combine the sugar and cinnamon, and sprinkle on top of each hand pie.
- Bake for about 16-18 minutes until evenly golden.
- Allow to cool completely on the baking sheet.
Notes
- For more detailed step by step instructions see homemade pie dough.
- If you have vodka on hand, you can add a tablespoon or two to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust!
- The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes.
Lana says
These hand pies are so delicious! The pie crust is surprisingly easy to make and the maple pumpkin butter is unreal