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