Vegan Pumpkin Hand Pies

Vegan Pumpkin Hand Pies


I feel like it’s been forever since I’ve posted, even though it hasn’t really been all that long. I have SO MANY recipes I want to share with you all. It’s just been a challenge finding the time to type everything out. But, fear not, I will be sharing them all with you very soon. So generous of me, I know.

Now, this recipe is a little overdue; I meant to share it with you well before Thanksgiving… But, hey, better late than never, right?

Besides, pumpkin pie is good all year long. If you want to eat pumpkin pie in the middle of June, I’m definitely not gonna stop you. You do you, sunshine. You’ve got my full support.


Just look at that spiced pumpkin goodness folded into that flaky, crumbly crust. Mmm. And they’re totally portable. I know, brilliant. Thank me later.

For real, these are totally legit. I promise, you won’t miss the butter and heavy cream. Not even a little.

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I served these babies up as dessert on Thanksgiving alongside some coconut whipped cream for dipping. I highly suggest doing this. It was amazing. I decided to use a pumpkin cookie cutter to make them pumpkin-shaped. This is totally optional, but it was #Festive and made me feel fancy, kinda like a vegan Martha Stewart. However, you can definitely just make these round, or even square, or rectangular, or triangular, or octagonal. Hell, you can cut them into the shape of a platypus if you want to. Whatever shape brings you a tiny scrap of happiness in this cold, dark world.

Now, onto the recipe! As always, please tag me on Instagram if you decide to make these, @Bitchy_Baker or #BitchyBaker.

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Vegan Pumpkin Hand Pies

Yield: 12 hand pies
Time: About 3 hours total (roughly 2 hours chill time)

Crust Ingredients:
2 cups of all-purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons cold vegan butter, cut into 1/2 inch chunks (see note)
2 tablespoons coconut oil (solid, not melted)
4-8 tablespoons ice water (or as needed)

Pumpkin Filling Ingredients:
3/4 cup pumpkin puree
1/4 cup + 2 tablespoons coconut milk (canned, full-fat)
1/4 cup + 2 tablespoons dark brown sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 heaping teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon salt

Additional Ingredients:
Non-Dairy Milk, for brushing
Sparkling sugar and cinnamon for sprinkling (optional)
Non-dairy ice cream or coconut whipped cream, for serving (not optional)


  1. Prepare the crust: Add the flour, sugar, and salt to the bowl of a food processor. Pulse a couple of times to combine dry ingredients. Add in the chunks of cold butter, and the coconut oil. Pulse a few times, just until the butter is the size of peas. Don’t pulse it too finely as it will continue to be worked once you add the liquid. Begin to add in the water, add about 3 tablespoons to start, then pulse the food processor to work it in. Add the water, a tablespoon at a time until the dough just forms into a ball. Wrap the dough in parchment or plastic wrap before placing it in the refrigerator to chill for around 2 hours. (see notes for alternate methods on making the crust)

  2. Make the filling: Mix all ingredients together in a blender or food processor until combined (or whisk together by hand). Transfer the filling to a small lightly greased baking dish, such as a loaf tin. Bake at 350 F for around 15-20 minutes, or until filling is just set. Remove from oven, allow to cool. Chill until ready to use.

  3. Assemble: Remove the pie crust from the refrigerator, turn the dough out onto a lightly floured surface. Using a floured rolling pin, roll it out to about an 1/8 of an inch thick. Cut out circles (or other desired shape). I used a pumpkin cookie cutter that was roughly 4 inches around. Place about 1 1/2 tablespoons of pumpkin pie filling into the center of one circle. Brush the edges of the circle with some non-dairy milk. Lay another circle on top of the filling. Seal the edges with a fork. Transfer to a parchment-lined baking tray. Use a small knife to make some small vent holes on top of the pie (see photos for reference). Brush with non-dairy milk, sprinkle with some sugar and cinnamon if desired. Repeat with the remainder of the dough and filling (see note).

  4. Bake: Bake at 375 F for 18-25 minutes, or until golden and lightly browned on the edge. Serve slightly warm with non-dairy ice cream or coconut whipped cream.

1. Use the kind of vegan butter that comes in stick form, not the soft tub-style. Tub-style vegan butter has a much higher water content, this could effect the overall consistency and flakiness of the crust.

2. You can also prepare the crust by hand. Inside of pulsing the butter in, you can use a pastry blender, some forks, or even just rub the butter into the flour with your fingers. Then you can just work the water in by hand or with a spatula before kneading lightly to combine. Try not to overwork the dough as the heat from your hands may melt the butter.

3. You may gather any scraps and re-roll the dough once more; however, after that it will likely become tough and glutinous.


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