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.
Ingredients
Grain-Free Crust:
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2 cups almond flour (blanched for best texture)
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2 tbsp coconut flour
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1 large egg
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3 tbsp cold coconut oil or unsalted butter
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Pinch sea salt
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1 tbsp maple syrup (optional)
Pumpkin Apple Filling:
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½ cup peeled, diced apple (Granny Smith or Honeycrisp)
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¼ cup pure pumpkin purée
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1 tbsp maple syrup or honey
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½ tsp ground cinnamon
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Pinch nutmeg or allspice
Topping:
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1 egg + 1 tsp water (egg wash)
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Ground cinnamon (for dusting)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
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Make the dough: Mix all crust ingredients into a cohesive ball. Wrap and chill for 15 minutes.
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Mix the filling: Combine apple, pumpkin, maple syrup, cinnamon, and nutmeg.
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Roll & cut: Roll chilled dough between parchment to ⅛” thick. Cut out 3–4” circles.
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Assemble: Spoon 1 tsp filling onto half of each circle. Fold over, seal edges, crimp with fork, and cut a small steam slit.
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Glaze & bake: Brush with egg wash, dust with cinnamon. Bake 18–22 min until golden brown.
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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