Imagine biting into a warm, crispy hand pie filled with spiced pumpkin goodness—the perfect treat to celebrate the fall season. These Vegan Pumpkin Hand Pies features a flaky, golden crust that gives way to a deliciously seasoned filling. Best of all, they require only a couple of simple ingredients and are a breeze to make.
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Why you’ll love this recipe
- Simple ingredients: You only need some basic ingredients, many of which you probably already have.
- So crunchy: The hand pies bake to an amazing crispiness, it will remind you of a croissant!
- Easy to make: The steps are straightforward, making it perfect for both beginners and experienced bakers.
- Delicious flavor: The combination of pumpkin and spices creates a warm, comforting taste.
- Vegan-friendly: It's entirely plant-based, so everyone can enjoy these hand pies.
- Perfect for fall: These hand pies capture the essence of autumn in every bite.
Tools
To make these Vegan Pumpkin Hand Pies, you'll need the following tools:
- Fork: To seal the edges of the pies.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
- Mixing Bowls: For combining ingredients.
- Pastry Cutter or Fork: To incorporate the butter into the flour.
- Rolling Pin: For rolling out the dough evenly.
- Cookie cutter: A round cutter about 10 cm in diameter. A glass or lid can work as a substitute.
- Baking sheet: Lined with parchment paper or a silicone mat.
- Brush: For glazing the hand pies with agave or maple syrup.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Flour: Forms the base of the dough, providing structure and texture.
- Sugar: Adds a touch of sweetness to the dough and helps with browning.
- Salt: Enhances the flavor and balances the sweetness.
- Vegan butter or Margarine: Creates a flaky and tender crust.
- Ice water: Helps bind the dough without melting the butter.
- Pumpkin puree: The star of the filling, offering rich pumpkin flavor and moisture.
- Brown or Coconut sugar: Sweetens the filling naturally and adds depth.
- Vanilla extract: Adds aromatic flavor and enhances the sweetness.
- Pumpkin spice or Ground cinnamon: Infuses warm spices into the filling, perfect for fall.
- Agave or Maple syrup: Used for glazing, adds sweetness and a shiny finish.
How to make this recipe (Visual walkthrough)
PASTRY DOUGH
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).
ASSEMBLING THE HAND PIES
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.
Substitutions & Variations
- Flour alternatives: Use whole wheat flour or a gluten-free flour blend for different dietary needs.
- Sweeteners: Substitute brown sugar with coconut sugar or maple syrup for a different sweetness profile.
- Spices: Add nutmeg or ginger to the filling for extra warmth and flavor complexity.
- Filling variations: Replace pumpkin puree with sweet potato or a thick apple puree for a new twist.
- Add-ins: Mix in chopped nuts, dried cranberries, or raisins into the filling for added texture and flavor.
Storage & Freezing
Room temperature: Store cooled hand pies in an airtight container for up to 2-3 days.
Refrigeration: Keep them in the fridge for up to a week to maintain freshness.
Freezing: Place baked hand pies in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature and reheat in the oven at 350°F (176°C) for 10 minutes to restore crispness.
Tips for success
- Keep ingredients cold: Ensure the vegan butter and water are cold to achieve a flaky, crunchy crust. Warm ingredients can make the dough tough.
- Don't overwork the dough: Overmixing can develop gluten and make the crust less tender.
- Seal well: Press edges firmly to prevent the filling from leaking during baking.
- Adjust sweetness: Taste the filling and adjust the sugar according to your preference.
FAQ
Yes, if you're short on time, a store-bought vegan pie crust works well. Just roll it out and proceed with the filling and baking steps.
Absolutely! Just make sure it's unsweetened pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
Yes, you can refrigerate the dough for up to 2 days or freeze it for up to a month. Thaw in the refrigerator before using.
Ensure the filling isn't too liquid. Thicken it by cooking if necessary, and avoid overfilling the pies.
Yes, substitute all-purpose flour with a gluten-free flour blend suitable for pastries. The texture may vary slightly.
You can try apple cinnamon, cherry, or even savory fillings like spinach and vegan cheese for a different twist.
Since these are hand pies sealed on the edges, venting isn't necessary. However, you can make tiny slits on top for decoration.
Warm them in the oven at 350°F (176°C) for about 10 minutes to restore their crispness and warmth.
Recipe
VEGAN PUMPKIN HAND PIES
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
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