Mini Pumpkin Apple Hand Pies: Your Autumn Hug in Pastry Form

Hey, kitchen friend! Harper here, waving my flour-dusted wooden spoon at you from my sunny little corner. Can you feel it? That crisp snap in the air, the way golden leaves pirouette past the window, the sudden craving for all things cozy? Autumn isn’t just a season; it’s a vibe. And nothing captures that vibe quite like the smell of warm spices and buttery pastry wafting from the oven. That’s why I’m practically buzzing to share these **Mini Pumpkin Apple Hand Pies** with you today!

Imagine this: flaky, golden, grain-free crusts (yes, you read that right!) cradling a sweet-tart tumble of tender apples and spiced pumpkin puree. They’re like the lovechild of your favorite apple pie and a pumpkin spice latte – portable, adorable, and bursting with fall flavor. One bite, and you’ll get it. That warm, nutty crust? The way the cinnamon-kissed filling oozes just a little? It’s pure, unadulterated autumn joy, designed to make even a Tuesday feel like a harvest celebration.

These little hand-held wonders are my answer to pumpkin spice season that feels special but won’t chain you to the kitchen. Perfect for:

• 🍁 **Brunch Showstoppers:** Toss them on a platter next to your coffee pot. Instant hero status.
• 🎃 **Afternoon Pick-Me-Ups:** That 3 PM slump doesn’t stand a chance against warm pie.
• 🎁 **Edible Autumn Hugs:** Package a few in a cute box – the ultimate “thinking of you” gift.
• 🙌 **”Wait, You Made These?!” Moments:** Guaranteed to impress, yet secretly simple.

So, tie on your favorite apron (the one with the questionable stain that tells a story, right?), crank up some feel-good tunes, and let’s bake some happiness. These mini pies are your ticket to cozy, delicious, and effortlessly impressive fall baking. Ready to make your kitchen smell like a hug? Let’s roll!

The Leaf Pile & The Pie Epiphany

Okay, story time! Picture little Harper, maybe 8 years old, buried up to her chin in a giant pile of crunchy maple leaves in my grandma’s backyard. The air smelled like damp earth and woodsmoke. Suddenly, the screen door slammed, and Grandma appeared holding a plate of something magical: warm, flaky turnovers oozing spiced apple filling. She called them her “Autumn Pockets.” We sat right there on the grass, leaves sticking to our sweaters, devouring them. The sweet-tart apples, the flaky pastry that shattered gloriously, the warmth cutting through the chill – it was pure, sticky-fingered bliss.

Years later, when I started tinkering with grain-free baking (thanks, rebellious digestive system!), recreating that feeling became my mission. Traditional pastry felt off-limits. One disastrously crumbly attempt with just almond flour sent filling everywhere (RIP, baking sheet). Then came the pumpkin puree lightbulb moment! Adding a little pumpkin to the apple filling not only screamed “FALL!” but added this luscious, velvety texture that held everything together beautifully. Combining it with a sturdy-but-tender almond flour crust? EUREKA. My modern, gluten-free twist on Grandma’s Autumn Pockets was born! These mini pies capture that same leaf-pile joy – no fork required, just pure, handheld comfort.

Your Mini Pie Toolkit: Simple, Wholesome Goodness

Here’s the beautiful part: you likely have most of this already! Let’s break down these simple, wholesome ingredients. Don’t stress about perfection – I’ve got your back with swaps and chef secrets!

For the Grain-Free Crust:

• 2 cups almond flour: Our superstar base! It gives that rich, nutty flavor and tender crumb. **Insight:** Use finely ground for the smoothest texture! Blanched almond flour works best (no skins). Swap? Sunflower seed flour (1:1) for nut-free, but expect a slight color change (it can turn greenish over time – harmless but surprising!).
• 2 tbsp coconut flour: The secret weapon! It soaks up moisture like a champ, making the dough rollable without gumminess. **Must:** Don’t skip or sub this! It’s crucial for structure.
• 1 large egg: Our binder, bringing it all together. **Tip:** Crack it cold straight from the fridge!
• 3 tbsp cold coconut oil OR butter: Hello, flakiness! Cold fat = tender layers. **Chef’s Choice:** I love coconut oil’s subtle sweetness, but cold unsalted butter (diced small) gives classic richness. Use what you love!
• Pinch of fine sea salt: Balances the sweetness and enhances all the flavors. Don’t underestimate it!
• 1 tbsp maple syrup (optional): Adds a hint of caramel depth to the crust. **Swap:** Omit for less sugar, or use honey.

For the Pumpkin Apple Filling:

• 1/2 cup diced apple (peeled): Granny Smith is my go-to for that perfect sweet-tart punch and firm texture that holds up. **Swap:** Honeycrisp or Braeburn work too! Avoid super mushy apples.
• 1/4 cup pure pumpkin puree (NOT pie filling): Adds velvety texture, moisture, and that iconic fall flavor. **Crucial:** Check the label! We want pure pumpkin, no added spices or sugar.
• 1 tbsp maple syrup or honey: Sweetens the deal naturally. **Adjust:** Taste your apple! If it’s super tart, add an extra tsp.
• 1/2 tsp ground cinnamon: The heart of fall spice! Warm and comforting.
• Pinch of ground nutmeg (or allspice): Nutmeg adds depth; allspice is a bit more complex. A little goes a long way!

For the Topping:

• 1 egg (for egg wash): Gives that gorgeous, bakery-worthy golden sheen. **Chef Hack:** Whisk it with 1 tsp water for easier brushing.
• Ground cinnamon (for dusting): The final cozy touch! Pure magic when it hits the warm crust.

Let’s Build Some Mini Magic: Step-by-Step

Don’t let the “hand pie” label fool you – this is relaxed, fun baking. Put on some tunes, and let’s get those mini hugs ready for the oven!

1. Preheat & Prep: Crank that oven to 350°F (175°C)! Line a baking sheet with parchment paper. **Why parchment?** Almond flour crusts can be delicate friends; parchment prevents sticking disasters and makes cleanup a breeze. Trust me!
2. Chill Dough Time: In a medium bowl, combine all the crust ingredients (almond flour, coconut flour, egg, cold coconut oil/butter, salt, optional maple syrup). Use a fork or your fingers (my fave method!) to work it together until it forms a cohesive, slightly sticky dough. If it feels too dry, add 1/2 tsp cold water. **Pro Tip:** Work quickly to keep the fat cold! Shape the dough into a disk, wrap in plastic, and pop it in the fridge for 15 minutes. This chillin’ session relaxes the dough and makes rolling MUCH easier.
3. Whip Up the Filling: While the dough chills, grab a small bowl. Toss together the diced apple, pumpkin puree, maple syrup/honey, cinnamon, and nutmeg. Stir until everything is beautifully coated. Set aside. **Insight:** The pumpkin helps bind the apple pieces – no gloopy cornstarch needed! Magic.
4. Roll & Cut: Place your chilled dough disk between two sheets of parchment paper. **Key Hack:** Rolling directly between parchment prevents sticking and almond flour frustration! No extra flour needed. Roll it out to about 1/8-inch thickness. Aim for evenness, but perfection is overrated! Use a round cookie cutter (3-4 inches wide) or even the rim of a glass to cut out circles. Gather scraps, re-roll, and cut more circles until dough is used up. You should get 10-12 circles.
5. Fill & Fold: Place a dough circle on the parchment-lined sheet. Spoon about 1 heaping teaspoon of filling onto one half of the circle, leaving a small border (about 1/4 inch). Fold the empty half over the filling to create a half-moon shape. Press the edges firmly together with your fingers. Now, grab a fork! Press the tines all around the curved edge to seal it tightly AND create that cute, crimped look. **Must-Do:** Seal well! This prevents filling explosions in the oven. Repeat with all circles.
6. Vent & Glaze: Use a super sharp knife or cute mini cookie cutter (a leaf shape is adorable!) to cut 1-2 small slits or shapes in the top of each pie. This lets steam escape – crucial for preventing soggy bottoms or blowouts! Whisk your remaining egg (or just the yolk with a splash of water) for the wash. Gently brush the top of each pie with the egg wash. **Golden Rule:** Don’t glob it on; a thin, even coat gives the best shine. Generously dust with ground cinnamon!
7. Bake to Golden Perfection: Slide that baking sheet into your preheated oven. Bake for 18-22 minutes. **Watch Closely:** Ovens vary! You want them deeply golden brown on top and bottom. The filling should be bubbly around the vents.
8. Cool (The Hardest Part!): Carefully remove the baking sheet. Let the pies cool on the sheet for at least 10-15 minutes before handling. **Patience, Grasshopper:** They’re molten lava inside! Cooling lets the filling set, so you get a perfect bite, not a scalded tongue.

How to Serve Up the Cozy

Presentation is part of the fun! While these pies are stars all on their own, here’s how to make them shine:

• **Warm & Simple:** Pile them high on a rustic wooden board or a pretty plate. That warm cinnamon dusting is decoration enough!
• **Drizzle Drama:** For extra decadence (hello, weekend brunch!), drizzle with a simple maple glaze (mix 1/4 cup powdered sugar + 1 tbsp maple syrup + splash of milk) or a dollop of coconut whipped cream.
• **The Cozy Combo:** Serve alongside a steaming mug of spiced chai, hot apple cider, or your favorite coffee. Pure autumn bliss.
• **Gifting Love:** Once completely cool, place them in small parchment-lined boxes or bags tied with twine. A handwritten “Happy Fall!” tag makes it extra special.

Remember, these are best enjoyed slightly warm or at room temperature the day they’re made, though they’ll keep (covered) for a day or two. The crust softens a bit, but the flavor is still delightful!

Mix It Up! Your Pie, Your Way

Love the base recipe? Awesome! Feeling adventurous? Let’s play:

1. Pecan Streusel Topper: Skip the egg wash cinnamon! Before baking, sprinkle pies with a mix of 2 tbsp chopped pecans, 1 tbsp almond flour, 1 tbsp coconut sugar, and 1/2 tsp cinnamon.
2. Dairy-Free Delight: Already mostly dairy-free! Just ensure you use coconut oil (not butter) in the crust.
3. Vegan Vibes: Use coconut oil. Swap the egg in the crust for 1 tbsp flaxseed meal mixed with 2.5 tbsp water (let sit 5 mins to gel). For the egg wash, use maple syrup or plant-based milk brushed on top.
4. Spice Explorer: Add a pinch of ginger or cardamom to the filling along with the cinnamon and nutmeg. Smells like autumn heaven!
5. Apple-Cranberry Twist: Swap half the diced apple for dried cranberries (soak them in warm apple juice for 10 mins first to plump up!). Adds a lovely tart pop.

Harper’s Honest Kitchen Notes

Confession time: My first batch of these looked more like abstract art than pies! The dough stuck, the filling leaked, and my crimps were… questionable. But hey, they still tasted amazing! That’s the beauty of hand pies – charm over perfection. Over time, I learned the parchment paper trick (game-changer!) and that a *really* cold dough is your best friend. I also started adding the pumpkin puree after one too many apple-only blowouts. It’s the ultimate filling glue!

These little pies have become my signature fall gift. Last year, I brought a batch to my neighbor, Mrs. Gable (who claims to dislike pumpkin!). She called me 20 minutes later asking for the recipe. That’s the magic – they win over even the skeptics! Don’t be afraid to get messy, laugh if a seam bursts, and savor that incredible smell filling your kitchen. That’s the real win. Happy baking, friend!

Your Mini Pie Questions, Answered!

Let’s tackle those common kitchen hiccups before they happen:

1. “My dough is too crumbly and won’t hold together!”
   • Fix: Almond flour needs moisture! Add 1/2 tsp of cold water at a time and knead gently until it comes together. Did you pack the almond flour? Use the spoon-and-level method for accuracy. Also, ensure your fat (coconut oil/butter) is COLD – it helps bind.
2. “Help! Filling exploded everywhere in the oven!”
   • Prevention is Key: Don’t overfill! Stick to 1 heaping tsp per pie. Seal the edges EXTRA well with your fingers before crimping with the fork. Did you cut steam vents? Those little slits are non-negotiable pressure releases!
3. “The bottoms are soggy/not browning enough.”
   • Solutions: Ensure your oven is fully preheated. Bake on the parchment-lined sheet – it helps. Is your baking sheet dark? Dark pans can cause faster bottom browning; try moving your rack up one level. Bake until truly golden brown – sometimes they need the full 22 mins! Letting them cool *completely* on the sheet also crisps the bottom.
4. “Can I make these ahead?”
   • Yes, Partially! You can make the dough 1-2 days ahead; keep it wrapped tightly in the fridge. Assemble the pies up to the point of baking, freeze them solid on the baking sheet, then transfer to a freezer bag. Bake from frozen, adding 3-5 extra minutes. Baked pies are best fresh but will keep covered at room temp for 1-2 days (re-crisp in a 300°F oven for 5 mins if desired).

Mini Pumpkin Apple Hand Pies

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• Author: Harper Callahan
• Total Time: 45 min

Print Recipe

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Description

Warm, golden, and packed with fall flavor—these mini pumpkin apple hand pies are like tiny hugs wrapped in a flaky, grain-free crust. With a tender filling of cinnamon-spiced apple and velvety pumpkin, they’re perfect for brunch trays, gift boxes, or cozy moments with a mug of cider. Bonus? They’re naturally gluten-free, totally adorable, and absolutely irresistible.

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Ingredients

Scale 1x2x3x

Grain-Free Crust:

• 2 cups almond flour (blanched for best texture)

• 2 tbsp coconut flour

• 1 large egg

• 3 tbsp cold coconut oil or unsalted butter

• Pinch sea salt

• 1 tbsp maple syrup (optional)

Pumpkin Apple Filling:

• ½ cup peeled, diced apple (Granny Smith or Honeycrisp)

• ¼ cup pure pumpkin purée

• 1 tbsp maple syrup or honey

• ½ tsp ground cinnamon

• Pinch nutmeg or allspice

Topping:

• 1 egg + 1 tsp water (egg wash)

• Ground cinnamon (for dusting)

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Instructions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

• Make the dough: Mix all crust ingredients into a cohesive ball. Wrap and chill for 15 minutes.

• Mix the filling: Combine apple, pumpkin, maple syrup, cinnamon, and nutmeg.

• Roll & cut: Roll chilled dough between parchment to ⅛” thick. Cut out 3–4” circles.

• Assemble: Spoon 1 tsp filling onto half of each circle. Fold over, seal edges, crimp with fork, and cut a small steam slit.

• Glaze & bake: Brush with egg wash, dust with cinnamon. Bake 18–22 min until golden brown.

• Cool: Let cool 10–15 minutes before serving.

Notes

Best served warm with a drizzle of maple glaze or beside a mug of spiced chai.
 For gifting: Wrap in parchment, tie with twine, and add a hand-penned tag.

• Prep Time: 25 min
• Cook Time: 20 min

Nutrition

• Calories: 210 kcal per serving
• Sugar: 5g
• Fat: 16g
• Carbohydrates: 12g
• Fiber: 3g

Nutritional Info (Per Mini Pie)

Calories: 210 | Fat: 16g | Carbs: 12g | Fiber: 3g | Sugar: 5g | Protein: 5g

*Approximate values based on specific ingredients used

Final Thoughts

These Mini Pumpkin Apple Hand Pies are more than a recipe—they’re a celebration of autumn in every bite. Whether you’re a grain-free baker by necessity or just craving a cozy treat, these little pockets of joy deliver.

Remember:
✔ Embrace imperfections—leaky filling? Call it “caramelized.”
✔ Play with flavors—add ginger, swap in pears, or drizzle with salted caramel.
✔ Share the warmth—because nothing says “I love you” like a homemade pie.