Last year I was all over the pumpkin spice bandwagon. This year, I’m taking it down a notch and only sharing one pumpkin spice recipe. Not because it’s not amazing and delicious in food, but because there are a ton of recipes already on my site utilizing it and I want to focus more on a variety of seasonal ingredients to accommodate more people.
I’ve been wanting to share even more gluten-free baked items. I’ve had so much positive feedback with my GF Pumpkin Cream Pie, Pizza Dough and Chocolate Cake – you all seem to really love those three! So tackling my list of gluten-free recipes, these hand pies were number one for the holiday season. Trust me though, I have SO MANY ideas and recipes I’ve been tirelessly testing that just so happen to be gluten-free too. Like gyoza and sausages – I’m so pumped!
Back to these hand pies though. It’s basically like a pumpkin pie but with extra crust, for all of you out there that steal the crust in the baked peach cobbler – I see you. I do the same, so it only made sense to make these. Originally I actually wanted to make these a Halloween recipe by converting them into more of a pop tart and layering the dough to resemble a mummy – which you can totally do. You would just cut the dough into rectangles and then create strips to cover the filling.
The frosting is such a simple concept but I’m forever in love with cashew cream. It’s incredible versatile and delicious! I love to use soaked cashews for everything from glazes to savory sauces. If you’re not allergic, definitely stock up on them when you can. They’re a must have for my vegan cheese sauce and pistachio cheese ball. I even added some pumpkin spice to it for more flavor. You can of course leave it out, replace it with cinnamon only or add an extract for a different flavor. I like almond or orange extract works great too. If using vanilla extract, you can add a bit of lemon juice and it’ll taste more like a cream cheese frosting.
If you give this recipe a try please snap a photo and tag me on Instagram @PlantPhilosophy using the hashtag #PlantPhilosophy so I don’t miss your post. I would love to see your recreations and hear your thoughts!
- 1 cup White Rice Flour + ⅔ cups for kneading
- 1 cup Water, filtered
- ⅓ cup Coconut Oil, solid
- ⅓ cup Tapioca Flour
- ⅓ cup Sorghum Flour
- 3 tbsp Coconut Sugar
- 1 tsp Xanthan Gum
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- Pinch of Salt
- 2 cups Pumpkin Purée
- ⅓ cup Coconut Sugar
- 2 tbsp Maple Syrup
- 1 tbsp Pumpkin Spice
- ½ cup Cashews, soaked until softened
- ¼ cup Non-Dairy Milk
- ¼ cup Maple Syrup
- ½ tbsp Pumpkin Spice
- 1 tsp Vanilla Extract
- Combine all dry dough ingredients (yielding ⅔ cup of rice flour for kneading). Mix together until evenly combined and add coconut oil. Mash with a fork or pastry cutter until evenly distributed.
- Add water and mix with a wooden spoon.
- Adding remaining rice flour, half at a time (1/3 cup). Kneading until all the flour is fully incorporated.
- Pack into a solid ball and transfer to an air-tight container, plastic bag or cover bowl with wrap.
- Let chill in the fridge overnight (leads to very firm dough) or at least 20-30 minutes.
- Cut dough into fourths. Roll out onto a clean, non-stick surface.
- Using a 3 inch circle cookie cutter, cut out rounds until all the dough has been used.
- Combine the leftover dough from each ball rolled out to create a new one. Transfer back to an air-tight container and chill for 10-15 minutes before rolling out the last of the dough.
- Preheat oven to 350 degrees F.
- Take one circle of dough and add 1 tbsp of filling into the center. Top with another circle of dough and use a fork to seal the edges together.
- Finish by using a sharp knife to create 3 slits parallel in the center, to allow steam to escape.
- Repeat until all the dough has been used.
- Gently transfer each pie to a parchment lined baking sheet.
- Bake for 18-20 minutes, or until golden brown on top.
- While that's baking, measure and blend together all frosting ingredients until smooth. Scraping down the sides as needed. Transfer to an air-tight container and chill in the fridge.
- Let the pies cool for 5 minutes before serving.
- Top with a drizzle of frosting and sprinkle of cinnamon and coconut sugar, optional.
Coconut oil melts above 76 degrees. Too warm and the dough is harder to work with because it will fall limp. Too cold and it will crumble. I understand that it can be a challenge to work with, but it's worth a little extra patience.