Instructions

• Preheat oven to 400°F. Line a sheet pan with parchment. Roll out the pie crust. If using refrigerated, store-bought pie crust, use a rolling pin to roll out a bit thinner. Cut 12 three-inch rounds with a pastry cutter or drinking glass.
• Using a hand or stand mixer, beat together the pumpkin puree, brown sugar, 2 Tbl heavy cream, egg, Pumpkin Pie Spice, Maple Extract and salt. Beat until well combined and lightened in color – about 2 minutes. Stir in the flour.
• Use your finger dipped in water to moisten the edges of the dough rounds. Place 1 Tbl filling off center on a round of dough. Pull the dough over the filling to form a half moon. You may have to gently tug and stretch to create the half moon. Press the edges together. Then crimp with a fork. Use the tines of the fork to prick the pies or make a single slash with a knife – to release the steam during cooking.
• Brush the pies with heavy cream and sprinkle with Pumpkin Spice Sugar. Bake for 16-20 mins or until golden brown and puffed. Remove from oven and cool completely.
• Make the glaze by whisking together the powdered sugar, maple syrup, maple extract and 1 Tbl milk. Add more milk to adjust the consistency. Glaze the cooled hand pies and give yourself a hand!