Delicious Pumpkin Hand Pies with Sweet Maple Glaze

Delightfully flaky Pumpkin Hand Pies filled with a creamy pumpkin filling, topped with a sweet maple glaze.

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Prepare your pie dough by following your preferred recipe through step 5. Chill the dough in the refrigerator for at least 2 hours (or up to 5 days).
On a floured surface, roll out one disc of dough to 1/8–1/4-inch thickness. If the dough sticks, sprinkle more flour. Use a 5-inch bowl or template to cut circles. Repeat with the second disc and refrigerate all circles for 15 minutes.
Set your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the pumpkin puree, egg, brown sugar, flour, pumpkin pie spice, vanilla extract, and salt until smooth.
Spoon 1.5–2 Tablespoons of filling onto one half of each dough circle. Fold over the dough, sealing the edges by pressing and crimping with a fork. Brush with egg wash, and cut 2–3 vent slits on top. Refrigerate for at least 15 minutes before baking.
Place pies on the prepared baking sheets. Bake for 22–25 minutes until golden brown, rotating the sheets halfway through. Cool for 5 minutes on the baking sheets before transferring to a cooling rack.
In a bowl, whisk the confectioners’ sugar, maple syrup, milk, maple extract, and salt. Once the pies are cool enough, dip the tops into the icing or drizzle it over the pies. Allow the icing to set for about 1 hour.