These Vegan Mini Pumpkin-Spiced Hand Pies are easy and fun to make. They are the perfect fall baking treats to make especially if you have little ones at home. They are made gluten-free.
One of my favorite moments when I watched my mom bake is seeing her roll the dough out.
She does it so effortlessly, sprinkling flour on our countertop and kneading the dough with her bare hands. Her face is relaxed with her attention fixed on the ingredients in front of her. The kitchen became her space where she does not have to worry much about anything. I would stay quiet by her side, not distracting her and soaking in everything she is doing.
It is in the smallest moments like those where she is the happiest. It is in the smallest moments that I believe happiness lies. Thanksgiving is only a few days away. Whether you will be celebrating or not, every day is to be grateful for even if the day might not have gone as you like. When you feel overwhelmed or lost, remember to find those tiny moments that bring you joy.
I remember the first time I made a pumpkin pie. I was so excited to be able to make the crust. I had the intention of making a turkey shaped crust on top. I spent the majority of the morning and afternoon making it, but I did not mind. I was back home from school, done with all the exams I had and was simply happy to be in the kitchen and not have to worry about anything else. I did not have any cookie cutters at that time and used a printable template for it.
The turkey shaped crust came out a little lop-sided in the end, but everything else came out well. Everyone enjoyed it and I was so happy to see them enjoying it. This Thanksgiving will be different for many and you may not be able to spend it with your family or friends, but it is still a day for you. You can make it as fun and fulfilling as you want. If you want to sleep in, sleep in. If you want to bake all day, bake all day. If you want to rest, rest. Make it a day you want to look back happy, not with regrets.
If you are ready to make these Vegan Mini Pumpkin Hand Pies, let’s start baking!
How do you make these pumpkin hand pies?
Add the flours and sugar to a bowl. Mix well. Add in the vegan butter. Using your hands or a mixer mix until the butter is covered with flour and slightly broken apart. Add in 1/2 tbsp of water at a time until the dough can be folded together. Form into a disc shape and cover with plastic wrap. Set in the fridge to chill for at least 1 hour.
Prepare the filling. Add all the ingredients for the filling together. Mix well. Taste and adjust sweetness if needed. When the dough is ready, dust a clean surface with some buckwheat flour. Roll the dough out and using a 3-3/1/2 inch cookie cutter, cut the dough into circular shapes. Repeat the process until all the dough is used.
Add 1 ½ tbsp of the filling to the center of one cut-out dough. Top with another dough. Using a fork, crimp the edges together. Repeat the step until all the dough is used. Brush the mini pies with some maple syrup and sprinkle with the turbinado sugar. Bake for 30-35 minutes.
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These Vegan Mini Pumpkin-Spiced Hand Pies are easy and fun to make. They are the perfect fall baking treats to make especially if you have little ones at home. They are made gluten-free.
Ingredients
Gluten-free Crust
-100g buckwheat flour, plus more for dusting
-90g white rice flour
-11g organic cane sugar
-172g unsalted, vegan butter, cold, cubed
-½-1 tbsp iced, cold water
Filling
-¾ cup pumpkin puree
-¼ cup maple syrup
-¾ tsp pumpkin spice
Toppings
-¼ cup turbinado sugar (optional)
-¼ cup maple syrup (set aside)
Instructions
- Prepare the dough. Add both flours and the sugar to a bowl. Mix well. Add in the vegan butter. Using your hands or a mixer mix until the butter is covered with flour and slightly broken apart. Add in 1/2 tbsp of water at a time until the dough can be folded together. Form into a disc shape and cover with plastic wrap. Set in the fridge to chill for at least 1 hour.
- Prepare the filling. Add all the ingredients for the filling together. Mix well. Taste and adjust sweetness if needed.
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- When the dough is ready, dust a clean surface with some buckwheat flour. Roll the dough out and using a 3-3/1/2 inch cookie cutter, cut the dough into circular shapes. Repeat the process until all the dough is used.
- Add 1 ½ tbsp of the filling to the center of one cut-out dough. Top with another dough. Using a fork, crimp the edges together. Repeat the step until all the dough is used.
- If you have leftover dough, use them to make other fun shaped crust toppings. This is optional.
- Brush the mini pies with some maple syrup and sprinkle with the turbinado sugar.
- Bake for 30-35 minutes or until the crust is golden. Remove from the oven and allow to cool slightly before serving. Enjoy!
Keywords: mini pies, pies, vegan pies, gluten-free crust, pumpkin, pumpkin spice
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