Vegan Pumpkin Hand Pies Recipe

I made a pumpkin pie pin that looks like a tiny autumn sunset with a secret twist you won’t expect.

I am obsessed with these Vegan Pumpkin Hand Pies. Flaky pockets of pastry studded with cold vegan butter bits, cradling pumpkin puree that tastes like the best part of fall without any fuss.

I love how the filling is thick and not saccharine, the spices doing the talking instead of drowning everything. They are rustic, a little messy, and impossible to stop eating.

And that caramelized edge where sugar meets hot crust? Dangerous.

Bite after bite I want one more. Pure, honest pastry joy that makes weekday snacking suddenly feel indulgent.

No regrets, just crumbs and more sneaky kitchen bites.

Ingredients

• Flour gives structure, makes the crust hold together nicely.
• Sea salt wakes up flavors, it’s subtle but necessary.
• Granulated sugar adds a little sweetness and light browning.
• Vegan butter makes the crust flaky and rich, like pastry should.
• Ice water keeps dough chill, so it stays tender.
• Pumpkin puree brings creamy, cozy squash flavor and moisture.
• Brown sugar adds molasses depth, makes filling taste warm.
• Maple syrup adds natural sweetness and a hint of caramel.
• Cornstarch thickens the filling so it isn’t runny.
• Ground cinnamon gives classic warmth and familiar fall vibes.
• Ground ginger adds a bright, spicy little kick.
• Ground nutmeg offers warm, slightly sweet earthiness.
• Plus cloves or pumpkin spice bring that holiday spice punch.
• Salt in the filling balances sweetness and rounds flavors.
• Vanilla extract adds softness and a friendly background note.
• Non dairy milk plus maple makes a shiny, vegan wash.
• Turbinado sugar gives crunch and pretty sparkle on top.

Ingredient Quantities

• 2 1/2 cups (320 g) all purpose flour
• 1/2 teaspoon fine sea salt
• 2 tablespoons granulated sugar
• 12 tablespoons (170 g) cold vegan butter, cubed
• 6 to 8 tablespoons ice water, more if needed
• 1 15-ounce can (about 1 3/4 cups) pumpkin puree, well drained if watery
• 1/3 cup packed brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon cornstarch (or arrowroot starch)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves or 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon fine sea salt (for the filling)
• 1 teaspoon vanilla extract
• 2 tablespoons non dairy milk + 1 teaspoon maple syrup for brushing (vegan wash)
• 1 to 2 tablespoons turbinado or coarse sugar for sprinkling

How to Make this

1. In a big bowl whisk 2 1/2 cups (320 g) all purpose flour, 1/2 teaspoon fine sea salt and 2 tablespoons granulated sugar so its evenly mixed.

2. Cut 12 tablespoons (170 g) cold vegan butter into the flour mixture until it looks like coarse crumbs with some pea sized bits left, use a pastry cutter, two knives or your fingertips but dont overwork it.

3. Sprinkle 6 to 8 tablespoons ice water over the dough a tablespoon at a time and fold gently until it just comes together into a shaggy dough; add a splash more water if it wont bind. Form into two discs, wrap and chill at least 30 minutes.

4. While dough chills make the filling: in a bowl combine 1 15-ounce can pumpkin puree (well drained if watery), 1/3 cup packed brown sugar, 2 tablespoons maple syrup, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves (or 1/2 teaspoon pumpkin pie spice), 1/4 teaspoon fine sea salt and 1 teaspoon vanilla extract. Mix until smooth.

5. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

6. On a lightly floured surface roll one dough disc to about 1/8 inch thick. Use a 4 to 5 inch round cutter (or a glass) to cut circles, re-roll scraps as needed. You should get about 8 to 12 depending on size.

7. Spoon about 1 to 2 tablespoons of filling into the center of half the circles, leaving a rim. Brush the rim with a little of the vegan wash (2 tablespoons nondairy milk plus 1 teaspoon maple syrup), top with another circle, press edges to seal and crimp with a fork. Pierce the top once or twice so steam can escape.

8. Place pies on prepared sheets, brush tops with more vegan wash and sprinkle 1 to 2 tablespoons turbinado or coarse sugar over them for crunch.

9. Bake for 18 to 25 minutes until golden and filling is set and edges are crisp. Rotate pans once if your oven is uneven. Let cool on the sheet for 10 minutes then transfer to a rack to cool more so the filling firms up.

10. Serve warm or at room temp. They keep in an airtight container in the fridge for up to 4 days; reheat briefly in a 325°F (160°C) oven to refresh the crust.

Equipment Needed

1. Large mixing bowl for whisking the dry ingredients and combining dough
2. Whisk (or fork) to mix flour, salt and sugar evenly
3. Pastry cutter or two knives (or your fingertips) to cut the cold vegan butter into the flour
4. Measuring cups and spoons for flour, sugar, spices and liquids
5. Rolling pin and a lightly floured surface to roll out the dough
6. 4 to 5 inch round cutter or a glass to cut circles, plus a bench scraper or knife for re-rolling scraps
7. Baking sheets lined with parchment paper and a wire cooling rack
8. Pastry brush for the vegan wash, fork to crimp edges, and a small spoon for filling and sprinkling sugar

FAQ

Vegan Pumpkin Hand Pies Recipe Substitutions and Variations

• All purpose flour
  • Whole wheat pastry flour for nuttier flavor and slightly denser crust, use 1:1 but expect a darker color
  • Gluten free 1-to-1 baking blend if you need GF, use same amount and chill dough a bit longer before rolling
  • Half all purpose, half cake flour for a flakier, lighter crust; swap equally
• Cold vegan butter
  • Solid coconut oil kept very cold, works similarly but gives a hint of coconut taste
  • Vegetable shortening for a super flaky crust, use same amount but it has less flavor
  • Vegan margarine (stick), if using, chill first so dough stays cold
• Cornstarch (or arrowroot)
  • Arrowroot powder for a clear, glossy filling, use 1:1
  • Tapioca starch, gives a slightly chewier set, use same amount
  • All purpose flour can thicken in a pinch, double the amount and cook filling a bit longer to remove raw flour taste
• Non dairy milk (for brushing)
  • Almond, soy, or oat milk any of these work, choose based on flavor you like
  • Thin maple syrup alone for a sweeter, shinier finish, brush lightly
  • Neutral oil thinned with a little water for brushing if you want a crisp finish but not sweet

Pro Tips

– Chill the dough long enough. If you rush it you’ll end up with flat, greasy hand pies. Cold butter = flakier layers, so I like to do at least 45 minutes in the fridge, or pop the discs in the freezer for 10 minutes if I’m in a hurry.

– Drain the pumpkin well and taste the filling before you seal. Canned pumpkin can be watery or bland, add a tiny pinch more salt or a splash more maple if it needs life. If the filling seems loose, a little extra cornstarch (half a teaspoon) fixes it, but dont overdo it or it gets pasty.

– Keep flouring light and patch as you go. Over-flouring the surface or re-rolling scraps too many times makes tough crusts. Roll once, cut, and try to use scraps quickly. If edges crack, wet your fingertip and press gently to seal instead of stabbing with too much force.

– Bake on a preheated sheet and watch the first batch carefully. Ovens vary, so set a timer near the lower end and check for color and a set filling. If the tops brown too fast, lower oven by 10 to 15 degrees and add a second rack or tent loosely with foil for the last few minutes.