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pumpkin hand pie cut open to show inside texture

Maple Pumpkin Hand Pies

  • Author: Sloane
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 48 minutes
  • Yield: 8 hand pies 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American


These maple pumpkin hand pies are made with a homemade buttery pie crust and filled with Stonewall Kitchen's delicious maple pumpkin butter!



For the pie dough:

  • 200g (1 2/3 cup) all-purpose flour
  • 1/4 tsp kosher salt
  • 140g (10 tbsp) unsalted butter (cold, cubed)
  • 1/2 cup ice water

For the filling & topping: 

  • 1 jar Maple Pumpkin Butter 
  • Egg wash (1 egg + 1 tbsp water)
  • 50g (1/4 cup) granulated sugar
  • 3/4 tsp cinnamon 


For the pie dough:

  1. In a medium bowl combine the flour and salt.
  2. Cut the cold butter into cubes and toss in the flour.  
  3. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.  
  4. Add a couple tbsp of water, then toss with your hands to combine. 
  5. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
  6. Wrap the dough tightly in plastic wrap, then chill for one hour.
  7. On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters.
  8. Wrap the dough in plastic wrap and chill for another 30 minutes. 
  9. Roll the dough out again into a rough rectangle and repeat the folding process.
  10. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight. 

For assembly:

  1. Just before rolling out the dough, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. 
  2. Roll the dough out to 1/8" in thickness. 
  3. Use a 3" round cutter to cut out as many circles as possible. Re-roll and cut out more circles as needed. 
  4. Place the circles on a separate parchment lined small baking sheet. 
  5. On half of the pie dough circles, add about 1 tbsp of the maple pumpkin butter.
  6. Use a sharp knife to cut slits in the top pie dough circles.
  7. Place the top circles on top and gently press the edges together, then use a fork to seal the edges. 
  8. Chill the assembled hand pies in the fridge for about 15 minutes. 
  9. Transfer the hand pies to the large baking sheet, then brush each with the egg wash. 
  10. In a small bowl, combine the sugar and cinnamon, and sprinkle on top of each hand pie. 
  11. Bake for about 16-18 minutes until evenly golden. 
  12. Allow to cool completely on the baking sheet.


  • 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. 

Keywords: pumpkin hand pies, hand pie recipe, mini pumpkin pies, maple pumpkin butter, pumpkin butter