Pumpkin Hand Pies

It's officially fall.  The leaves are changing colors, there's a crispness in the air, and everyone is making pumpkin recipes.  And I'm one of them. :)  These little hand pies are delicate and delicious...and they happen to be free of the top 8 allergens and refined sugar!

 Pumpkin Hand Pies
1 double batch of basic double pie crust (recipe below)
1 15oz can of pumpkin puree
1/2 cup coconut sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 teaspoon vanilla

Directions
Preheat oven to 350F and grease or line 2 large baking sheets with parchment paper.

Mix together the pumpkin, coconut sugar, pumpkin pie spice, salt, and vanilla.  Set aside.

Split the pie crust dough into manageable amounts and roll out on a piece of parchment paper until about 1/8" thick. Using a round 3-3 1/2" cookie cutter, cut the dough and transfer half the rounds to the baking sheets.  Top the rounds with ~1 tablespoon of the pumpkin filling.  Top with the remaining round and gently press along the edges to seal it, then with a fork crimp the edges together. Use a toothpick or a fork to poke holes in the top for stream release. 

Bake at 350F for about 20 minutes, then cool on cooling racks.  They can be eaten warm or cool and should be good for a couple of days if stored in an airtight container.  Yield: 20-24 hand pies.

Basic Double Pie Crust

2 cups GF flour blend

1 teaspoon salt

2/3 cup palm oil shortening

6-8 tablespoons ice water

Directions

Mix together the flour blend and salt.  Cut in the shortening until pieces are pea-size.  Add in the ice water 1 tablespoon at a time, mixing with a fork to moisten the dough.  Keep adding the water until a nice ball can be formed without breaking apart. Have enough water to make a soft dough and is almost sticky, but not quite. (So, the dough doesn't stick to your hand, but if any more was added, it definitely would.)

Use this recipe for any pie recipe, following the directions for baking in those recipes.  Or use as outlined above, in the pumpkin hand pies recipe.

Please note that this is a delicate dough, and can break apart easily, so be patient and careful with it.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, Whole Food Fridays, and Allergy Friendly Lunchbox Love.