Gluten & Dairy-Free Pumpkin Hand Pies

September 14, 2023

2 hours

hard

Makes 8 handpies

Hello and happy Wednesday! Autumn weather is coming upon us and that means pumpkin pie! The best pie crust I have developed uses Caputo brand fioreglut flour which is wheat flour that has had the gluten removed from it. Before you get worried, fioreglut flour is certified gluten free by the FDA and by the Italian government, from whence this product originates. 

I used a hand pie mold/cutter to for the hand pie shapes. This is the hand pie mold I used. I truly enjoyed making these pumpkin hand pies; I trust you will, too!

Once you have made the dough, allow it to chill in the fridge for at least a couple hours or overnight. Working with gluten-free pie crust can take time since it needs to be chilled in the freezer each time it is rolled out and shapes cut out of it to prevent the dough from tearing or falling apart.

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Ingredients

Adjust Servings
200 grams Caputo fioreglut flour or substitute with a gluten-free flour blend
130 grams dairy-free butter
15 oz pumpkin puree
2 Tbsp pumpkin pie spice
Egg Wash
1 egg, beaten
2-3 Tbsp coarse sugar

Directions

1.
1.
Roll out the pie dough between 2 pieces of parchment paper; this will ensure the dough doesn't become sticky. Don't add extra flour or roll out the dough on a floured surface as this will make the dough too dry.
Preheat the oven to 375* F.
Mark as complete
2.
2.
Using the pumpkin-shaped hand pie cutter, cut out an even number of shapes.
If the dough is too warm to pick up the cut shapes, leave the dough on the parchment paper, place onto a baking sheet, and chill in the freezer 5-10 minutes.
Mark as complete
3.
3.
Combine the pumpkin puree with the pumpkin pie spice and ensure it is thoroughly mixed.
Mark as complete
4.
4.
Place one cut pumpkin shape onto the pie-press. Scoop about 2 Tbsp pumpkin pie filling onto the center of the dough and place an opposite cut pumpkin shape onto the other side of the pie press.
Gently bring the sides together and press to ensure the seams of the pie are joined.
Mark as complete
5.
5.
Gently remove the hand pie from the pie press and place onto a parchment-lined baking sheet.
Brush the hand pies with egg wash and sprinkle with coarse sugar.
Mark as complete
6.
6.
Bake the hand pies for 30 minutes or until golden browned.
Remove from the oven and cool 5 minutes. Transfer to a wire rack and allow to cool completely.
Mark as complete
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