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“Wow your guests with these mini hand pies, glazed with sweet maple icing.”
READY IN:
30mins
SERVES:
5
YIELD:
5 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F. Line a sheet tray with parchment paper.
  2. In a medium bowl, whisk together the pumpkin, sugar, 1 egg and spice. Lightly beat the remaining egg and set aside.
  3. On a lightly floured clear work surface, unroll pie crust. Cut 5 pumpkin shapes from each pie crust. Evenly space 5 pumpkin cut-outs onto parchment lined baking sheet. Evenly dollop the filling into the center of each of the 5 pumpkin cut-outs. Using a small pastry brush, brush the outside edge of each pumpkin on the baking sheet. Top each with a second pumpkin cut-out, using a fork to seal the edge. Brush tops with egg wash. Using a very sharp paring knife place a couple slashes into the top pie dough to vent.
  4. Bake for 12-15 minutes, or until browned and crispy and filling is hot. Remove and let cool on a wire rack. When pies have cooled, whisk together the confectioners’ sugar with the maple syrup until smooth. Drizzle tops of pies with glaze and serve.

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