Vegan Recipe: Pumpkin Hand-Pies with Maple Glaze

There’s something inherently charming about a portable pie — a handheld delight that evokes comfort, nostalgia, and seasonal goodness all in one bite. These vegan pumpkin hand-pies bring that charm into the plant-based realm by filling flaky coconut-oil dough with maple-sweetened pumpkin purée and warming spices like cinnamon, ginger and nutmeg.

These little parcels deliver the essence of fall — the rich orange squash, the crisp pastry shell, and a drizzle of maple glaze on top to complete the experience. Whether you’re baking for breakfast, dessert, or a sweet snack, the recipe’s approachable prep time (about 20 minutes active) and 45-minute total time mean you don’t need a festival of labor to pull off something special.

Because this version is vegan by design, it sidesteps the usual dairy and egg norm in traditional hand-pies — making it a great fit for plant-based hosts or anyone wanting to serve inclusive treats. And while the original recipe uses all-purpose flour (so if you need gluten-free you’ll want to sub that out), the sweet-spiced pumpkin filling and maple glaze remain deeply crowd-pleasing. The beauty is how this recipe strikes the balance between homey, nostalgic comfort and elevated ingredient intention — showing that seasonal treats don’t have to compromise on values.

Use these hand-pies as part of your brunch spread, bake-sale offering, or fall gathering dessert table. They bring portability, flavor, and aesthetic appeal — little bites that say “autumn is here” in a satisfying, inclusive way. Now let’s explore some variations to make them your own, pairing ideas to elevate the experience, and occasions where they shine.

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Pumpkin Hand-Pies

Recipe Details

Yield: 8 hand-pies
Active Time: 20minutes
Total Time: 45 minutes

Pumpkin Hand-Pie Ingredients

For the pumpkin filling

• 3/4 cup Organic Pumpkin Purée
• 2 tablespoons maple syrup
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch ground nutmeg
• Pinch salt

For the hand-pie crust

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon sea salt
• 1 tablespoon raw sugar
• 2/3 cup coconut oil, chilled for 20 minutes
• 3 to 6 tablespoons ice-cold water

For the maple glaze

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons maple syrup
• 3 to 6 tablespoons almond milk

How to Make Pumpkin Hand-Pies

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Make the pumpkin filling: Stir together pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, and salt in a small bowl. Set aside.
3. Make the coconut oil crust: In a large bowl, whisk together flour, salt, and sugar. Add the coconut oil in large chunks and blend into the flour using a pastry cutter or 2 butter knives, until the mixture resembles coarse sand. Add in water, a tablespoon at a time, until the dough just comes together.
4. Place dough on a clean and floured work surface and roll into a rectangle about 1/8-inch thick. Cut dough into 16 evenly sized rectangles. Use a fork to prick the centers of half the rectangles.
5. Place a large dollop of the pumpkin mixture in the center of the remaining rectangles. Place the pricked rectangles on top of each tart and using a fork, press down along the sides to crimp and seal the edges.
6. Place pastries on the prepared baking sheet and bake for 25 minutes. Let cool on sheet.
7. Make the maple glaze: Meanwhile, whisk together the powdered sugar, vanilla, and maple syrup in a medium-sized bowl. Whisk in the almond milk, a little at a time, to get a smooth yet thick texture. Spread tops of pastries with the glaze to serve.

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Pumpkin Hand-Pie Nutrition Facts

*Estimated per hand pie (recipe yields 8 hand pies). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 hand pie
Calories	≈ 350 kcal
Protein	≈ 3 g
Carbs	≈ 55 g
Sugar	≈ 30 g
Fiber	≈ 2 g
Fat	≈ 15 g

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Pumpkin Hand-Pie Variations & Tips

• Gluten-free crust swap: Replace the all-purpose flour in the crust with a 1:1 gluten-free baking flour blend (plus ¼ teaspoon xanthan gum if needed) and proceed with coconut oil as directed.
• Spice it up: Increase the warmth by adding ¼ teaspoon ground cloves or cardamom to the pumpkin filling for additional depth.
• Mini size boost: Roll the dough thinner and cut smaller rectangles to make 12-16 bite-size hand-pies — great for parties or kid-friendly snacks.
• Top finish twist: After baking and glazing, sprinkle chopped toasted pecans or pumpkin seeds on top for crunch and presentation flair.
• Make-ahead tip: Assemble the hand-pies and freeze unbaked on a parchment-lined sheet; when ready, bake direct from frozen adding ~5 minutes to the bake time.
• Extra maple glaze variation: Mix in ½ teaspoon pumpkin-pie spice into the glaze for an even richer flavor link between filling and topping.
• Nut-free option: Use sunflower seed flour for the crust and sunflower-milk glaze (instead of almond milk) for an allergy-friendly variant.

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Best Pumpkin Hand-Pie Pairings

• Warm spiced latte: Serve one of the hand-pies with a dairy-free chai-latte or pumpkin-spice oat-milk latte to make a cozy fall duo.
• Fruit & nut side: A small bowl of figs, apple slices and roasted pecans pairs beautifully with the sweet-spiced pastry.
• Vegan vanilla ice cream: Offer a scoop of plant-based vanilla ice cream alongside a warm hand-pie for dessert comfort with contrast.
• Herbal tea accompaniment: A cup of cinnamon-apple or rooibos tea complements the warming spices and offers a lighter contrast to the rich pastry.
• Sparkling apple cider: For a brunch or gathering, serve chilled sparkling apple cider in a glass while guests enjoy the hand-pies for a seasonal refreshment.
• Gluten-free shortbread cookie: Add a crisp gluten-free shortbread or almond butter cookie on the side for textural contrast alongside the flaky hand-pie.

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When to Make Pumpkin Hand-Pies

• Fall brunch or breakfast gathering: Include these vegan pumpkin hand-pies in your weekend brunch spread—they’re easy to serve and satisfy a range of diets.
• Lunchbox treat for kids: Pack a pair of these hand-pies in lunchboxes (in a sealed container) for a sweet but thoughtful snack option.
• Holiday dessert tray: Use them as part of a dessert board for Thanksgiving, friendsgiving or fall gatherings—they’re portable and visually appealing.
• Potluck baking offering: Bring a tray of these to a potluck; they cater to vegan guests and show off seasonal flavor without being too heavy.
• Afternoon tea or coffee break: Host a small get-together or simply make yourself and a friend a coffee break treat—these hand-pies with hot beverage feel intentional yet relaxed.
• Prep-ahead appetizer for gatherings: Bake the hand-pies earlier in the day, glaze just before serving, and present warm to guests for a fuss-free dessert centerpiece.

Photo credit: Paul Delmont