VEGAN PUMPKIN HAND PIES
Discover how to make these crispy and delicious homemade Vegan Pumpkin Hand Pies featuring a flaky, golden crust filled with spiced pumpkin goodness. You’ll also craft the perfect, easy dough from scratch!
INGREDIENTS
PASTRY DOUGH
- 255 g all-purpose flour, (≈2 cups + 2 tbsp)
- 25 g sugar, (≈2 tbsp)
- ¾ teaspoon salt
- 165 g vegan butter/margarine or coconut oil, cold and cut into cubes
- 105 g ice water, (≈7 tbsp)
FILLING
- 165 g unsweetened pumpkin puree, (≈⅔ cup)
- 50 g brown sugar or coconut sugar, (¼ cup)
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin spice or ground cinnamon
- 1-2 tablespoon agave or maple syrup, for glazing
INSTRUCTIONS
- Prepare the dough: In a large bowl, mix the flour, sugar, and salt. Add the cold vegan butter cubes and use a pastry cutter or fork to incorporate the butter until the mixture resembles small pea-sized pieces.
- Incorporate the water: Pour in the ice water and mix until the dough forms a shaggy texture.
- Form the dough: Transfer the dough onto a silicone mat or your work surface. Press and fold the dough over itself 2-3 times to create layers of butter. Don’t knead it.
- Chill the dough: Divide the dough into two portions, place each portion into a Ziploc bag or wrap with plastic wrap, and refrigerate for at least 2 hours or overnight (refrigerating overnight is highly recommended).
- Prepare the filling: In a medium bowl, mix the pumpkin puree, brown sugar, vanilla extract, and spices. If the filling is a bit liquid, you can thicken it by cooking it for a couple of minutes in a small pot.
- Preheat the oven: Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
- Roll out the dough: On a floured surface, roll out one portion of the dough until it is approximately 3 mm thick. Lift and flip the dough occasionally to prevent it from sticking.
- Cut the dough: Use a cookie cutter or a similar object to cut out circles of dough approximately 10 cm in diameter. Place on the baking sheet.
- Fill the hand pies: Add about 1 tablespoon of the pumpkin filling to one half of each dough circle (forming a "D" shape), leaving a border of approximately 1 cm unfilled.
- Seal the hand pies: Fold the dough circle in half, covering the filling to form a half-moon shape. Press the edges together with a floured or wet fork to seal the hand pie.
- Glaze and bake: Brush the surface of the hand pies with agave or maple syrup. Bake for 40-45 minutes or until they are golden brown.
- Cool and serve: Remove the hand pies from the oven and let them cool on a wire rack. If you want your hand pies to be shiny, brush another layer of syrup right away. Store the cooled hand pies in an airtight container at room temperature.
NOTES
- If you want your hand pies to have a shiny look, brush another layer of syrup right after taking them out of the oven.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
Serving: 1 hand pie | Calories: 205 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Sodium: 116 mg | Potassium: 77 mg | Fiber: 1 g | Sugar: 7 g
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