Vegan Pumpkin Delight Pies

Embrace the spirit of autumn with these delightful vegan pumpkin hand pies. Enveloped in flaky puff pastry and filled with a velvety pumpkin and cream cheese mix, these are perfect for your fall dessert spread.


Velvety Pumpkin Filling:

  • Dairy-free cream cheese: 115g
  • Light brown sugar: 100g
  • Pumpkin puree: 110g
  • Pumpkin pie spice: 1 tsp

Pumpkin Sugar Sprinkle:

  • White granulated sugar: 2 tablespoons
  • Pumpkin spice: 1 teaspoon
  • Vegan puff pastry sheets (like Jus-Roll): 2
  • Dairy-free milk, for glazing

Steps to Perfection

  1. Creating the Pumpkin Filling:
    • In a medium-sized bowl, combine the dairy-free cream cheese and light brown sugar. Whisk until a smooth and luscious consistency is achieved. This can be done using a stand mixer, electric hand whisk, or even manually with a handheld whisk.
    • Blend in the pumpkin puree and spice, ensuring a rich, creamy mixture.
  2. Preparing the Pastry:
    • Set the oven to 180°C fan. Ready two baking trays, lining them with greaseproof paper.
    • Gently spread out the pastry sheets, using a rolling pin to smoothen any creases.
    • Carve out pumpkin forms from the pastry using a cookie cutter. Re-roll any leftover pastry bits to cut out additional shapes.
    • Chill these carved pastries in the fridge for a brief 5 minutes.
    • On half of these pumpkin shapes, carve three slits on the top to create a textured look.
  3. Pie Assembly:
    • As you put together these hand pies, it’s more efficient to focus on one pie at a time.
      • Start by placing a non-slit pumpkin shape on your lined baking tray.
      • Spoon 1-2 teaspoons of the pumpkin filling at its center. Be mindful not to overfill, or it might spill out during baking.
      • Brush a bit of dairy-free milk around the pastry’s edge, aiding in adhesion.
      • Top it with a slit pumpkin shape, pressing the edges to seal the pie. Give the top a gentle milk brush and a sprinkle of the pumpkin sugar mix.
      • Continue this process for all pies.
    • Given that the pastry puffs up when baked, it’s best to bake six pies on a tray at once. Bake them until they’re a beautiful golden shade and the pastry turns flaky—roughly 15-18 minutes.
    • Once done, allow them to rest on the tray momentarily before moving them to a wire rack.

Serve these delightful pies warm or at room temperature. Store any leftovers in an airtight container at room temperature. Enjoy your homemade autumn treat!

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