This cute Halloween treat is as darling as it is delicious! October’s cooler weather has me ready to jump right into the coziest parts of the season- which for me includes cuddling up in an oversized sweater with a hot mocha, pastry, and a good book (or, ya know, Mickey Mouse Clubhouse). I love that these pumpkin hand-pies aren’t overly sweet but are definitely still a treat!
Vegan Pie Dough Recipe
- 12 tbsp of chilled vegan butter
- 8 tbsp of chilled vegan shortening
- 1 teaspoon of salt
- 3 cups of all-purpose flour plus extra for dusting the rolling surface
- 1 tablespoon of sugar
- 1 teaspoon of apple cider vinegar
- 6-10 tablespoons of ice water
- Cut the butter and shortening into small cubes, put them in a bowl and place them in the freezer while you’re measuring out the rest of the ingredients.
- Put the flour, butter, shortening, sugar, salt, and vinegar in a mixing bowl or food processor and mix on medium speed until the butter and shortening
startsto break up and the mixture looks lumpy and sandy. Add one tablespoon of water at a time until the dough starts to form a ball.
- Remove the dough from the bowl and knead into a disc on a floured surface. Fold the disc in half and knead. Repeat one or two more times until the dough sticks together in a ball. Cover with plastic wrap and refrigerate for an hour.
The filling is, of course, the best part! You can easily modify the ingredients depending on whether you’d prefer a sweeter or more savory taste. As is, the recipe falls somewhere right in the middle!
- 1/2 cup canned pumpkin
- 3 tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- Preheat oven to 350・
- Roll out chilled pie dough on a floured surface to approximately 1/8″ thick
- Use cookie cutters to create
desiredshape; [ for the pumpkins cut out double, keep one to use for the bottom and cut a jack-o-lantern face in the other. For the mummy, use a gingerbread cookie cutter and cut stripesof dough to “wrap” him. If the dough becomes too sticky or flimsy, re-refrigerate your dough. (tip: I like working with half of my dough at a time so that I can always rotate it out for new chilled dough)
- Spoon filling onto bottom and cover with jack-o-lantern or dough strips (Like a sandwich)
- Pinch edges, either with your finger or a fork to make sure the filling stays inside.
- Brush on melted
butter / eggwhites and sprinkle cinnamon sugar
- Bake for around 15-20 minutes (will depend on thickness) until golden brown
- Remove from oven and allow pies to cool
- Add mummy eyes
This is a simple recipe that it is perfect for getting your kids into the kitchen to bake together; mine loved mixing the filling, rolling the dough, and decorating these cute Halloween treats almost as much as they loved eating them!
Note: This recipe is vegan and allergy friendly!
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