Originally published in the Today’s Parent January/February 2019 issue. Photo by Erik Putz.
Maple-pumpkin hand pieBy Chatelaine
This article has not been rated yet.
1 h 15 min
Indulge those PSL cravings with the real deal—a pumpkin spice pie-for-one! This easy to pull together pie is the perfect cozy dessert.
- 2 1/4 canned pumpkin purée
- 1/3 cup maple syrup
- 1 tsp pumpkin-pie spice
- 400 g-pkg ready-made pastry dough rolls
- 1 egg
- 1/2 cup icing sugar
- 3 tbsp maple syrup
- Position rack in bottom third of oven, then preheat to 375F. Line a baking sheet with parchment.
- Combine pumpkin purée with ⅓ cup maple syrup, pumpkin-pie spice and water in a large non-stick frying pan set over medium. Cook, stirring often, until mixture thickens into a paste and turns dark brown, 25 to 27 min. (It should measure about 1½ cups.) Set aside.
- Unroll pastry rolls and cut each circle into quarters (8 pieces total). Beat egg with 1 tbsp water in a small bowl. Scoop 3 tbsp pumpkin mixture into the centre of each dough wedge. Brush edges of dough with egg wash, then fold 1 side over filling to form a triangular packet. Seal edges with the tines of a fork. Brush tops with remaining egg wash. Using a sharp paring knife, cut 2 or 3 small slits on the top of each pie.
- Bake until tops and bottoms are golden-brown, 18 to 20 min. Transfer to a wire rack to cool, 20 min.
- Stir icing sugar with 3 tbsp maple syrup in a small bowl. Drizzle over cooled pies. Let stand until glaze is firm, 5 to 10 min. Pies will keep well at room temperature in a covered container up to 2 days.
Nutrition (per serving)
- 2 g,
- 25 g,
- 7 g,
- 1 g,
- 137 mg.