Vegan Pumpkin Hand-Pies With Maple Glaze Recipe

Last Update: February 24, 2023

Bring back childhood memories with this vegan take on the classic toaster treat. In our version, maple-sweetened pumpkin pie filling is sandwiched between flaky, thinly rolled dough, with a touch of maple glaze on top. Vegan pie dough usually doesn’t require chilling (in fact, it’s best to skip this step when using coconut oil), so you’ll find this recipe comes together fast.

Enjoy with your favorite hot beverage for the perfect start to a brisk October day.

Vegan Pumpkin Hand-Pies With Maple Glaze

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


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 coconut oil 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


Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Make the pumpkin filling
Stir together pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, and salt in a small bowl. Set aside.

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.

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.

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. Place pastries on the prepared baking sheet and bake for 25 minutes. Let cool on sheet.

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.

Photo credit: Paul Delmont

Share this article

Merce Muse

Thrive Market Food Editor

Download the app for easy shopping on the go

By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.

If you are visually-impaired and having difficulty with our website, call us at 1‑855‑997‑2315

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Thrive Market 2024 All rights reserved.