Jack-O'-Lantern Pumpkin Hand Pies
Soft and flakey jack-o’-lantern hand pies filled with a sweet pumpkin filling. They're made with just a couple simple ingredients, and are just the right ratio of dough to filling. These pumpkin hand pies are a fun alternative to traditional pumpkin pie, and can be made gluten free, dairy free, nut free, and refined sugar free!
Make This Recipe
For the Dough
2 cups gluten free all purpose flour (or sub regular all purpose flour)
1/2 tsp salt
1/2 cup coconut oil (or sub regular or vegan butter, cut into cubes)
1/4 cup + 2 TBS cold water
1 Eggland's Best Large egg
For the Pumpkin Filling
1/2 cup pumpkin puree
1/3 cup dairy free plain yogurt (or sub regular plain yogurt)
1/3 cup coconut sugar (or sub other granulated sugar)
1/2 tsp cinnamon
1/4 tsp salt
1 Eggland's Best Large egg (for the egg wash)
- Add the flour, salt, coconut oil, water and egg to a large dish and mix until a thick dough forms. If the dough is too dry, add in 1-2 additional tablespoons cold water. If the dough is too sticky, add in a bit more flour. Transfer the dough to the counter and knead gently until the flour and oil are fully incorporated and the dough is smooth.
- Divide the dough into 2 balls and cover with plastic wrap. Chill dough in the fridge for 2+ hours, or overnight.
- While the dough chills, make the pumpkin filling: add the pumpkin puree, yogurt, coconut sugar, cinnamon and salt to a medium sized dish and mix until smooth. Place mixture in the fridge to chill.
- Once the dough is chilled, remove it from the fridge. Place a piece of parchment paper on the counter and place the first dough ball on the parchment paper. Cover the dough ball with another piece of parchment paper and gently roll out the dough using a rolling pin, rolling directly over the parchment paper.
- Once the dough is rolled out, cut out as many pumpkins as possible using a 4 inch pumpkin cookie cutter. Then, using a sharp paring knife, cut out eyes and a smile on half of the pumpkin cookies. Remove the excess dough from around the pumpkins and set it aside.
- Next, transfer the pumpkin cut outs to a baking tray (leave the pumpkins on the parchment paper and simply pick up the parchment paper and place it on a baking tray). Place the tray in the fridge to allow the dough to harden.
- Repeat steps 4-6 with the second dough ball, as well as with any excess dough scraps.
- Allow the pumpkin cut outs to chill in the fridge for 30 minutes. While the dough chills, whisk one egg in a small dish to use as an egg wash. Once chilled, remove the pumpkin cut outs from the fridge. Brush the edges of the pumpkins without a face with the egg wash.
- Add a large spoonful of the pumpkin filling to the center of the pumpkins without a face. Then gently place a pumpkin cut out with a face over each filled pumpkin. Crimp the edges with a fork to seal in the filling. Then brush the remaining egg wash over the pumpkin cookies with a face.
- Preheat the oven to 350°F. Once preheated, bake the pumpkin hand pies for 15-20 minutes, until cooked through. Once baked, remove the hand pies from the oven and let them cool. Once cooled, serve and enjoy!
If you are using regular all purpose flour, you may need to bake the hand pies a little bit longer.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More