Mini Maple Pumpkin Hand Pies
These mini maple pumpkin hand pies are the perfect treat this holiday season! These mini pies have a buttery, flaky pie dough, sweet maple pumpkin filling, and are lightly dusted with cinnamon sugar. They are so cute, fun to make, and the best shareable treat to spread some love this holiday season!
Equipment
- pumpkin cookie cutter I used the largest cookie cutter in this set - measuring a little less than 4 inches in width and 3 ¾ inches in height from the bottom to the top of the stem.
Ingredients
Pie Dough
- 2 ½ cups (313 grams) all purpose flour
- 1 tablespoon Truvia Sweet Complete Granulated All-Purpose Sweetener
- 1 teaspoon fine sea salt
- ¾ cup (170 grams) unsalted butter cold and cubed
- ¼ cup (50 grams) vegetable shortening cold
- ½ cup (120 grams) ice water
Filling
- 4 oz (113 grams) mascarpone cheese
- ¼ cup (30 grams) Truvia Sweet Complete Confectioners Sweetener
- 3 tablespoons maple syrup
- ¼ cup (60 grams) canned pumpkin puree
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon fine sea salt
Egg Wash
- 1 egg
- 1 tablespoon heavy cream/milk
Coating
- ¼ cup (50 grams) Truvia Sweet Complete Granulated All-Purpose Sweetener
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter melted
Instructions
Pie Dough
- In a large bowl, whisk together the flour, granulated all-purpose sweetener and salt.2 ½ cups all purpose flour, 1 tablespoon Truvia Sweet Complete Granulated All-Purpose Sweetener, 1 teaspoon fine sea salt
- Using a pastry cutter or your hands, cut the butter and vegetable shortening into the flour mixture until fully incorporated and no larger chunks remain.¾ cup unsalted butter, ¼ cup vegetable shortening
- Measure out ½ cup (120 grams) of water, add ice and stir it around so it becomes ice cold. Re-measure ½ cup (120 grams) since some of the ice melted into the water. Start with three tablespoons of ice water and drizzle it on top of the dough. Use a pastry cutter, wooden spoon, or spatula to mix the water into the dough. Continue to do this, tablespoon by tablespoon, until the dough just comes together. You may not need to use all of the water.½ cup ice water
- Fold the dough into itself until it forms a ball. Divide the dough into two equal parts and flatten them slightly into discs. Wrap each with cling wrap and place them in the fridge to chill for at least two hours but up to two days.
Rolling & Filling
- Line two baking sheets with parchment paper and set aside. I find it easier to work with the bottom crusts on one baking sheet, and the top crusts on another. Make sure you have room in your fridge for the pans.
- Once the pie dough has finished chilling, remove one of the discs from the fridge and roll it out on a lightly floured surface until it’s about ⅛ to ¼ inch in thickness. Using a pumpkin shaped cookie cutter, cut out as many pumpkins as you can and place the individual pieces on one of the baking sheets. Place the baking sheet in the fridge while you re-roll out the scraps and repeat.
- Then take out the second disc of dough and repeat this process. You want to end up with an even number of pumpkins for the tops and bottoms of the hand pies. Once everything is cut out, divide the pumpkins in half between the baking sheets. Place both baking sheets in the fridge to chill while you make the filling.
- For the filling, beat together the mascarpone cheese, confectioners sweetener, and maple syrup until smooth and combined. Add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt and beat until combined & fluffy. Set aside.4 oz mascarpone cheese, ¼ cup Truvia Sweet Complete Confectioners Sweetener, 3 tablespoons maple syrup, ¼ cup canned pumpkin puree, ½ teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, ¼ teaspoon fine sea salt
- Remove one of the baking sheets from the fridge - these will be the bottom crusts of the mini pies. Dollop about a tablespoon of filling (adjust based on the size of your cookie cutter) onto the bottom crust, leaving a small border around the edges without any filling. Place back in the fridge & remove the other baking sheet.
- Use a sharp knife to carve two sets of parentheses “(())” in the dough to mimic the ridges on a pumpkin. These will also act as vents for the steam to escape. Place back in the fridge while you make an egg wash.
- Whisk together the egg and heavy cream/milk to create an egg wash. Remove the bottom crusts from the fridge and use a pastry brush to gently apply the egg wash to the borders.1 egg, 1 tablespoon heavy cream/milk
- Remove the top crusts from the fridge and place a vented top crust on top of a bottom filled crust. Gently press on the edges to seal the sides shut. Repeat this process with all of the top & bottom crusts.
- Place the pies back in the fridge while you preheat your oven to 375F. Remove the pies from the fridge & lightly brush the tops with the egg wash.
- Bake for 28-32 minutes until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Once cool enough to handle, add the coating. Whisk together the granulated all-purpose sweetener and cinnamon until combined. Then, lightly brush melted butter on the tops of the mini pies. Sprinkle on the mixture & enjoy!¼ cup Truvia Sweet Complete Granulated All-Purpose Sweetener, 1 teaspoon ground cinnamon, 1 tablespoon unsalted butter
Notes
- The colder your pastry, the easier it will be to work with and the flakier your pie dough will be! Make sure it has ample time in the fridge to chill so the butter & shortening are very cold.
- I used a cookie cutter measuring a little less than 4 inches in width and 3 ¾ inches in height from the bottom to the top of the stem. This creates about 9-10 large hand pies. You can certainly use a smaller cookie cutter, but make sure to adjust the amount of filling you are using. You don't want to put too much and have it spill out the sides.
Tried this recipe?Let us know how it was!