Recipes, Special Diets on November 1, 2013 by

Gluten Free Vegan Pumpkin Hand Pies

What’s this? More pumpkin pie? Yes! It’s that time of year and this time we’re bringing it in cute little hand pie form. This recipe comes from Sarah Hornacek from Sarah Bakes Gluten Free Treats. Sarah saw our new Gluten Free Pie Crust Mix and couldn’t wait to get her hands on it to start playing around. We just had to oblige. These treats are vegan, but could easily be made with regular butter and shortening if that’s your preference. We love her method for making these hand pies super simple using a biscuit cutter. Way easier than measuring and cutting the dough to be perfect little squares. Of course, you could make these any shape and they’d still be delightful. How fun would these be at Thanksgiving? Kids and adults, alike, will enjoy these portable desserts. I’m already envisioning taking these along on a sledding outing or in the car on a long drive to Grandma’s house. Cheers!

Pumpkin Hand Pies- GF, Vegan | Sarah Bakes Gluten Free Treats

Gluten Free Vegan Pumpkin Hand Pies

makes 20-22 hand pies

Pie Crust

Pumpkin Filling

  • 1 cup Pumpkin Puree
  • 1/4 cup organic Brown Sugar
  • 1 Tbsp pure Maple Syrup
  • 1 tsp Pumpkin Pie Spice*
  • 2 Tbsp Coconut Milk

Cinnamon Glaze

  • 1 cup Powdered Sugar
  • 2 Tbsp Coconut Milk
  • 1/2 tsp Cinnamon

In mixing bowl, add gluten free pie crust mix, cold vegan butter and shortening. Using a pastry cutter, combine until butter pieces are less than pea-size. Pour in 6 tablespoons cold water. Continue to blend until dough comes together (add additional tablespoons of water as needed). Pat dough into 2 round discs and wrap individually in plastic wrap. Refrigerate at least an hour or until ready to use.

Preheat oven to 375. Prepare filling by mixing together the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice. Set aside. Line 2 baking sheets with parchment paper. On counter surface, lay out a large piece of plastic wrap. Place pie dough in center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/8″ thick. Using a circle or biscuit cutter, cut into 3-4″ rounds. Place half of rounds on prepared baking sheets.

Place 1 tablespoon of filling in center of pie dough round. Top with another pie dough round. To seal dough, use fork to crimp the edges. Brush tops with coconut milk. Use a small knife to carefully cut a 1/2″ slit into top layer of each pie. Bake for 20-22 minutes or until edges are slight golden brown. Allow to cool on cooling rack. To make the cinnamon glaze, mix together powdered sugar, coconut milk and cinnamon. Drizzle over the top of each cooled hand pie.

*Don’t have pumpkin pie spice on hand? Make your own!


Heather G says:

Do these freeze and then reheat well? I’d really love to make these and freeze them.

We do not know for sure, but I would imagine they would freeze well.

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