Maple-pumpkin hand pie 

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40 min


1 h 15 min


8 pies

Maple-pumpkin hand pie 

Photo: Erik Putz

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)

  • Calories
  • 170,
  • Protein
  • 2 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 137 mg.

Originally published in the Today’s Parent January/February 2019 issue. Photo by Erik Putz.