Pumpkin Pasties

5 from 1 vote

Pumpkin Pasties with a pumpkin pie filling stuffed inside and a maple cinnamon glaze!

Prep Time35

Cook Time20

Total Time55

Servings: pies

Let the 2 pie crusts come up to room temperature. Preheat the oven to 400 degrees F.
In a large bowl, add the 1/3 cup light brown sugar and 1 teaspoon pumpkin pie spice. Stir to combine.
Add in the 1 1/4 cups pumpkin puree, 1/4 teaspoon vanilla extract, and 1 large egg yolk. Stir until incorporated.
Lightly dust counter with flour. Roll the pie crusts out and use a rolling pin to smooth the edges.
Cut circles out of the dough with a 4-inch round cookie cutter. Roll up any remaining crust from the two crusts and roll it out again to the same thickness, I got 18 4-inch circles.

In a small bowl. add in the 1 large egg and 1 teaspoon water. Beat with a fork until well combined.
Line a cookie sheet with parchment paper and use it to put the pies together.
Using a pastry brush, brush the edges of the circle of pie crust with the egg wash.
Add between 1 and 2 tablespoons of pumpkin pie filling into the center of the crust. Fold the crust in half. If any filling squishing out, clean up the edges with a paper towel. Add less the next time to help avoid any filling from spilling out.
Using a fork, firmly press down and crimp the edges of the hand pie. I did 3 rows of 3 hand pies.
Brush the outside of the hand pies with the egg wash.
Place in the preheated oven and bake for 20 to 21 minutes until the hand pies are golden brown.
Remove from the oven and let cool completely.

In a shallow dish, add in the 1 cup powdered sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon maple extract, 1/4 teaspoon vanilla extract, and 2 tablespoons heavy cream. Whisk to combine.
Either dip the cooled hand pies in the glaze or spoon the glaze over top of the hand pies to cover them completely. I dipped mine.
Place on a wire rack or parchment paper to dry.

Storage: Store covered or in an airtight container in the refrigerator for up to 3 to 4 days.