I am super excited about this recipe! These Frosted Pumpkin Hand Pies are SO GOOD, and I am not just saying that so you will make them. I really mean it. Lately, I have been tinkering around with different types of pastry dough that can be used for pie crust and what not.
Many of the AIP pastry dough recipes on the internet require cassava flour. This is something that I would have to purchase online and is not available on Thrive Market, which is where I get a lot of my specialty food products like coconut aminos, carob, flours, gelatin, collagen, oils/fats, and many other staples including unique products at discounted prices with a membership. They are basically a health food store catering to paleo, raw, vegan, gluten free, raw, and other lifestyles.
What I especially love about Thrive market is that for every membership purchase a free membership is given to a family in need, so that they can have access to wholesome foods. I just want to clarify that I am not getting paid to write this about Thrive market.
This being said, I really didn’t want to order the cassava flour from another online store and I like the ease and simplicity of buying from one place. You could order the flour on amazon though if you really what to; but I think it is a little expensive, which is why I wanted to make a pastry dough that used cheaper ingredients and that most people would have easier access to. The only ingredient that you wouldn’t be able to find in the store would be arrowroot starch, but I even found that at Walmart.
These frosted pumpkin hand pies are perfect for a fall treat or even a quick breakfast on the go, plus they are full of healthy fats and made with ingredients that can be found at your local grocery stores or supermarkets. Although we are currently in the heart of pumpkin season this dough recipe can be used in any season throughout the year. Experiment with different fillings and let me know how these Frosted Pumpkin Hand Pies turn out!
Frosted Pumpkin Hand Pies (without cassava flour and nuts)
For the Filling:
1can pumpkin15 oz
For the Dough:
1/2ccoconut oilnot liquid
1 1/4cfull fat canned coconut milk
Cinnamon and/or coconut sugar for dusting or coconut butter/honey frostingoptional, 2 parts coconut butter to 1 part maple syrup or honey....I used 1/2 c coconut butter and 1/4 c. maple syrup
Preheat your oven to 350 F
Prepare two cookie sheets by lining them with parchment paper and set aside.
Combine the ingredients for the filling together in a medium bowl. Set aside.
Combine the dry ingredients for the dough together
Cut in the shortening
Add 3/4 c of the water and mix with a large spoon
Sprinkle the gelatin on top of the dough and mix in
Add the rest of the water and mix. Add more water 1 Tbs at a time if the dough is too dry and crumbly. You want it slightly wet enough where it will hold together without crumbling.
Using a cookie scoop (I used a small one), scoop out balls of the dough onto the cookie sheet lined with parchment paper in even numbers. I placed mine in rows leaving a some space in between for them to be pressed down.
Cover the balls of dough with large piece of plastic wrap
Using the back of a large solid spatula (no slots), press down the balls of dough until they are flat (1/8 of an inch thick).
Place about 1 Tbsp. of the filling on half of the dough rounds and spread out slightly leaving 1/4 inch from the edges.
Using a spatula lift up the dough rounds without filling and slide on top of the rounds with filling.
Using a fork seal or crimp the edges of the dough together to make a pocket
If you want to top with coconut sugar, sprinkle the sugar on now along with cinnamon if you desire to. You might also be able to lightly coat the top of the pockets with a little melted coconut oil and then sprinkle the sugar on top.
Bake for 20-30 minutes or until golden brown
Remove from oven and let cool on the baking sheet.
Sprinkle with cinnamon while still warm if you haven't done so already or lightly heat the coconut butter and honey together and spread on top of the pockets.
This recipe could also be used to make a pie crust. Press the dough flat into a pie dish and bake until slightly golden brown then add fillings. As of the date of this post I haven't tried making this recipe as a pie crust (Just an idea)