These Vegan Pumpkin-Spiced Hand Pies are packed with warming fall spices and pumpkin puree and are guaranteed to become a fall favorite for adults and children alike! The buttery and flaky crust combined with the creamy filling will leave you wanting more and more of them!
One of my favorite moments when I watched my mom bake is seeing her roll the dough out.
She does it so effortlessly, sprinkling flour on our countertop and kneading the dough with her bare hands. Her face is relaxed with her attention fixed on the ingredients in front of her. The kitchen became her space where she does not have to worry much about anything. I would stay quiet by her side, not distracting her and soaking in everything she is doing.
It is in the smallest moments like those where she is the happiest. It is in the smallest moments that I believe happiness lies. Thanksgiving is only a few weeks away. Whether you will be celebrating or not, every day is to be grateful for even if the day might not have gone as you like. When you feel overwhelmed or lost, remember to find those tiny moments that bring you joy.
I remember the first time I made a pumpkin pie. I was so excited to be able to make the crust. I had the intention of making a turkey-shaped crust on top. I spent the majority of the morning and afternoon making it, but I did not mind. I was back home from school, done with all the exams I had, and was simply happy to be in the kitchen and not have to worry about anything else. I did not have any cookie cutters at that time and used a printable template for it.
The turkey-shaped crust came out a little lop-sided in the end, but everything else came out well. Everyone enjoyed it and I was so happy to see them enjoying it. This Thanksgiving is not just a day of gathering, but also a day for you. You can make it as fun and fulfilling as you want. If you want to sleep in, sleep in. If you want to bake all day, bake all day. If you want to rest, rest. Make it a day you want to look back happy, not with regrets. So let’s start making these pumpkin-spiced hand pies!
Here is an overview of these Vegan Pumpkin-Spiced Hand Pies.
Ingredients
Flour: I used regular all-purpose flour but you can also make them gluten-free with 1:1 gluten-free flour. I recommend using Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour, the one in a blue bag.
Sugar: To make these hand pies refined-sugar-free, substitute the cane sugar with coconut sugar.
Pumpkin Puree: I used canned pumpkin puree from the 365 brand at Whole Foods. You can use any other brand of canned pumpkin puree (not pumpkin pie!) or make your own! If you find that your pumpkin puree is too liquidy, strain the pumpkin puree before using it. This may happen if you make your own pumpkin puree or in organic canned pumpkin puree.
Tips
Can I make these Vegan Pumpkin-Spiced Hand Pies gluten-free?
You can try substituting the flour with gluten-free flour, but note that they would not rise as much as regular flour but it will still taste amazing!
How do I store these hand pies?
These hand pies are best eaten fresh. If you have any leftovers, store the pies in an airtight container and place them in the fridge. When you want to eat them, preheat your oven to 200°F or 100C. Heat the hand pies for about 8-10 minutes until they are warm.
Can you make other shapes with these hand pies?
Yes! I formed them into circular shapes for these hand pies but you can also use any other cookie cutters of choice!
If you like these Vegan Pumpkin-Spiced Hand Pies, you might also like:
Vegan Mixed Berry Hand Pies
Vegan Cranberry-Pear Crumble Mini Pies
Easy Vegan Pear Pie
I cannot wait for you to make these Vegan Pumpkin-Spiced Hand Pies! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know how you like them! Enjoy!
Vegan Pumpkin-Spiced Hand Pies
These Vegan Pumpkin-Spiced Hand Pies are packed with warming fall spices and pumpkin puree and are guaranteed to become a fall favorite for adults and children alike! The buttery and flaky crust combined with the creamy filling will leave you wanting more and more of them!
- Prep Time: 1 hour
- Cook Time: 23 minutes
- Total Time: 1 hour 23 minutes
- Yield: 10-12
- Category: Sweets
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Pie Crust
250g (2 cups) all-purpose flour
30g (3 tbsp) cane sugar
¼ tsp fine sea salt
145g (½ cup + 2 tbsp) unsalted, vegan butter
45-75g (3-5 tbsp) cold water
Filling
125g (½ cup) pumpkin puree
40g (¼ cup) coconut sugar
½ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground ginger
½ tsp pure vanilla extract
Brushing
10 grams (½ tbsp) maple syrup
28 grams (2 tbsp) unsalted, vegan butter, melted
Topping
Sanding sugar
Instructions
- Combine the flour, sugar, and salt in a food processor and pulse to blend. Scatter the cubed, vegan butter over the flour and pulse until the butter is well incorporated. This should only take a few seconds.
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Add the cold, vegan evaporated milk 1 teaspoon at a time into the food processor and pulse with each addition. Stop adding the milk when you see soft, moist clumps. The dough is ready when you pinch some dough together and it holds together.
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Shape the dough into a disk. If the dough is still cold (the butter should not be melting), you can roll the dough out now. If not, wrap the disk in plastic wrap or transfer it into an airtight container and refrigerate for about 30 minutes.
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When the dough is about ready, preheat the oven to 350°F or 180C. Line a baking sheet pan with parchment paper or a slipmat.
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Make the filling. Combine all the ingredients for the filling together, until smooth and creamy.
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Lightly dust a clean surface with some flour. Roll the pie dough out into a circular shape, about 12-13 inches in diameter. Using your cookie cutter of choice, cut the dough into your desired shape. Repeat the process until all the dough has been used.
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Add about 8 grams (1 ½ teaspoon) of the pumpkin puree onto the center of one dough. Top the filling with the other cut-out dough. Using a fork, crimp the edges together. Repeat this step until all the dough is used. Transfer the finished pies to the freezer for 5 minutes before baking.
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Brushing. Combine the maple syrup with the melted vegan butter.
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Brush the pie crusts with the maple butter glaze. Sprinkle them with some of the sanding sugar.
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Bake the pies for 20-23 minutes or until the crust is golden. Remove from the oven and allow them to cool for 5-10 minutes before serving. Enjoy!
Keywords: pumpkin pies, hand pies, vegan pies, pumpkin spice
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