Artichoke Hazelnut Tart | Bob's Red Mill

Meatless Mondays: Artichoke Hazelnut Tart

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

If you’re looking for a fabulous brunch idea to impress your friends, we have just the ticket. Our Artichoke Hazelnut Tart will cause your friends and family to surrender to a second helping and leave their taste buds saying “oh-là-là.” This is a perfect dish for Easter or Mother’s Day. It’s easy to whip up and comes out looking like you just slaved away in the kitchen. Pair this with a light green salad and a sparkling non-alcoholic beverage for a classy, Spring meal.

Artichoke Hazelnut Tart | Bob's Red Mill

Artichoke Hazelnut Tart

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes | Cook Time:  15 – 25 minutes | Yield: 8 – 10 servings

Crust

Filling

  • 8 oz Cream Cheese, softened
  • ½ tsp Salt
  • ½ tsp Paprika
  • ¼ tsp ground Black Pepper
  • 1 Egg
  • 1 cup (4 oz) shredded Mozzarella
  • ½ cup (2 oz) grated Parmesan, divided
  • ½ cup (2 oz) grated Asiago, divided
  • 14 oz fresh, frozen or canned Artichoke Hearts, sliced thin

Step 1

Preheat oven to 350°F.  Spray an 8- to 9-inch pie pan with cooking spray.

Step 2

In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and spices until evenly incorporated.   Add egg whites and mix thoroughly.

Step 3

Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.

Step 4

Fill in the bottom of the crust and press mixture firmly into place.  To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place. 

Step 5

Par-bake the crust for 10 minutes.  Remove crust from oven while the filling is prepared and increase the oven heat to 400°F.

Step 6

Mix the softened cream cheese, salt and spices until smooth.  Add the egg and mix until incorporated then fold in the mozzarella, ¼ cup grated Parmesan, ¼ cup grated Asiago and sliced artichoke hearts.

Step 7

Pour the filling into the par-baked crust and smooth evenly.  Sprinkle the remaining ¼-cup each Parmesan and Asiago over the top.  Bake until just bubbling and golden, about 25 – 30 minutes.  Let cool before portioning.

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apple pie 1

Happy Pi(e) Day!

by Cassidy Stockton in Featured Articles, Recipes

Is there a better holiday? I mean, we get to geek out on the infinitely amazing number Pi and enjoy a slice in its honor. I probably say that about every food holiday, but anything that celebrates food is pretty great, in my opinion. Add in the fun of such an incomprehensible concept as Pi and you’ve got something fun to work with. How do you explain Pi to someone not familiar with the concept? Not being overly mathematical, myself, I find it to be almost magical. A number that has no end and represents the relationship between a circle’s diameter and its radius.

)

In honor of this fabulous number, let’s celebrate with a fabulous dessert available in infinite varieties. Here are some of our favorite pie recipes to inspire you. You can use your choice of crust for each of these- traditional, gluten free, whole wheat, paleo- whatever you want, so treat yourself to a piece of pie. Special Agent Dale Cooper would.

New Gluten Free Pie Crust Mix | Bob's Red Mill

Sweet

Classic Apple Pie
Honey Blackberry Pie 
Lemon Blueberry Pie
Pecan Pie
Lemon Meringue

GF Turkey Pot Pie | Bob's Red Mill

Savory

Turkey Pot Pie
Southern Tomato Pie
Fine Herbes Quiche
Whole Grain Cornbread Quiche
Pear and Bacon Quinoa Pizza (because, you know, pizza pie!)

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Cassidy Stockton Google: Cassidy Stockton
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Honey Blackberry Pie

Honey Blackberry Pie (GF) + Pin to Win Sweeps

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes
Another beautiful and delicious pie made using our new Gluten Free Pie Crust Mix. A slice of this would be perfect with a cup of tea and a good book. Why do I always want to pair pie with a book? Guess lounging in an overstuffed armchair with pie and a book sounds pretty pleasant to me. This is the last in our series of amazing pie recipes for a while. We’ve been building up to something and it’s time to share…
Easy As Pie Pin to Win Sweeps | Bob's Red Mill
Tomorrow kicks off the beginning of our Easy As Pie Pin to Win Sweeps! A what?? This is a really fun way to get inspired with delicious pies this holiday season using Pinterest. To enter, simply visit this page: http://sweeps.piqora.com/bobsredmill or visit our Facebook page. Fill out the form, follow Bob’s Red Mill on Pinterest and start pinning pictures of your favorite pies. Pin something from our Easy As Pie board or somewhere else. That’s it. Nothing wild and crazy. We’re just trying to spread the pie love! Once you’ve filled out the form and pinned a pie, you’ll be entered to win one of five Pie Box prizes. If you didn’t win our giveaway before, now’s your chance. Each Bob’s Red Mill PieBox will be filled with four packages of our new Gluten Free Pie Crust Mix, a pie server, a small recipe book and a $100 Bob’s Red Mill gift card. Not too shabby, eh? AND, to be sure that you have the best Christmas ever, we’ll make sure your prize arrives before the big day (assuming, of course, we get your contact info back quickly). Contest starts 11/15/13 and ends 12/15/13. See full contest rules here. Questions? Leave it in the comments and I’ll get back to you right away.
GF Honey Blackberry Pie | Bob's Red Mill
Honey Blackberry Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 25 minutes
Cook Time: 50 – 60 minutes
Yield: 8 servings
Preheat oven to 425°F.Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.

Toss blackberries with tapioca flour then add honey, lemon juice and orange zest. Pour into prepared pie shell.

Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.

If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.

Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.

Let cool before serving.

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Cassidy Stockton Google: Cassidy Stockton
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Pecan Pie 1

Gluten Free Pecan Pie

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Last week, I asked our Facebook fans if they preferred pecan, apple or pumpkin pie for Thanksgiving. The overwhelming response was “all three.” In the last few weeks, we’ve done pumpkin pie and we’ve done apple pie, but we have yet to bring you pecan pie. Since one, apparently, can’t have enough pie at Thanksgiving, here is our take on pecan pie. I’ve never been a big pecan pie person. It wasn’t something I grew up with and it always struck me as extremely sweet. This pie definitely delivers on the sweet front, but I was pleasantly surprised at how much I enjoyed it. A small slice of this, paired with a nice glass of wine sounds absolutely delightful after a day spent crafting a Thanksgiving spread.

I don’t know if you’ve noticed, but ease of prep and time are big on my list lately for recipes- the most challenging thing about this recipe is getting the crust right and as I proved last week in our Step by Step Pie Crust Guide, making a pie crust is pretty darn easy with our new mix. Plus, with pecan pie, you only need one crust. You could make this pie and our simple pumpkin pie at the same time using only one package of our Gluten Free Pie Crust Mix. How’s that for easy and time-saving?

Gluten Free Pecan Pie | Bob's Red Mill

Pecan Pie

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Try using other nuts such as walnuts or hazelnuts in this classic pie recipe.

Prep Time: 25 minutes
Cook Time:  50 – 60 minutes
Yield: 8 – 16 servings

  • ½ package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • 1 ½ cups chopped Pecans (185g)
  • ¾ cup granulated Sugar (170g)
  • 1/3 cup Brown Sugar, packed (70g)
  • ¼ tsp Salt (2g)
  • 1 cup Corn Syrup (330g)
  • 1 Tbsp Butter, melted (10g)
  • 1 Tbsp Bourbon (optional)
  • 1 tsp Gluten Free Vanilla Extract
  • 3 Eggs

Step 1

Remove dough from the refrigerator and let sit at room temperature until malleable.  Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap.  Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan.  Press crust into place, then remove remaining plastic wrap.  Trim edges and flute.  Freeze for 15 minutes.  Meanwhile, preheat the oven to 425°F.

Step 2

Combine the sugar, brown sugar and salt.  Add the corn syrup, melted butter, bourbon and vanilla and mix well then add the eggs.  Mix until thoroughly combined.

Step 3

Remove the pie crust from the freezer and fill evenly with chopped pecans.  Pour batter over the pecans and bake at 425°F for 15 minutes.  Reduce heat to 350°F and continue to bake until center is set, about 35 – 45 minutes.

Step 4

Let cool at least 2 hours before serving.

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Cassidy Stockton Google: Cassidy Stockton
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Lemons and Blueberries

Lemon Blueberry Pie (GF)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Lemons and blueberries. Two perfectly paired ingredients that are absolutely wonderful for picking you up out of the dreary November doldrums. It’s hard not to think of summer when you bite into this pie. The sweetness of blueberries contrast beautifully with tartness of lemons and the buttery crust. Enjoy!

Lemon Blueberry Pie (GF) | Bob's Red Mill

Lemon Blueberry Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 25 minutes
Cook Time: 50 – 60 minutes
Yield: 8 servings

  • 1 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • 2 lbs fresh Blueberries
  • 1 cup Granulated Sugar
  • 1/2 cup Tapioca Flour
  • 1 Tbsp Lemon Zest
  • 1 tsp ground Cinnamon
  • 2 Tbsp Lemon Juice
  • 1 tsp Vanilla Extract
  • 1 Egg (optional)
  • 1 Tbsp water (optional)
Preheat oven to 425°F.
Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.Combine sugar, tapioca flour, lemon zest and ground cinnamon. Toss with blueberries then add lemon juice and vanilla extract. Pour into prepared pie shell.

Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.

If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.

Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.

Let cool before serving.

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Cassidy Stockton Google: Cassidy Stockton
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apple pie 1

Step-by-Step Pie Crust Guide (GF)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

We’ve promised that our new Gluten Free Pie Crust Mix is really easy-as-pie and we’re going to prove it! Follow these step-by-step instructions for a perfect pie crust to hold your favorite filling. If this guide is not enough, check out this video for even more instruction. Got a question? Leave it in the comments and we’ll get back to you right away.

Step-by-Step Basic Instructions for Pie Crust

Step 1

Pour 1 bag gluten free pie crust mix into food processor or a bowl. Add 12 tbsp cold butter and 8 tbsp cold shortening, cut into pieces. (If you don’t have butter and shortening, use 20 tbsp of either.)  If using a food processor, pulse 10 times, 1 second per pulse, and then pour mixture into a bowl. If not using a food processor, cut in butter and shortening using a pastry blender or two knives, until the mixture resembles coarse sand.

Step By Step Pie Crust Guide (1) Step By Step Pie Crust Guide (2)

Step 2

Sprinkle mixture with 6 tbsp ice water and mix until dough just comes together. Add up to 2 tbsp more water if needed.

Step By Step Pie Crust Guide (3) Step By Step Pie Crust Guide (4)

 Step 3

Divide dough in half; press and flatten into discs.

Step By Step Pie Crust Guide (5) Step By Step Pie Crust Guide (6)

Step 4

Wrap each disc in plastic wrap and refrigerate for 1 hour.

Step By Step Pie Crust Guide (7)

Step 5

Remove dough from the refrigerator. Roll dough into a 12-inch circle between two pieces of plastic wrap.

Step By Step Pie Crust Guide (8)Step By Step Pie Crust Guide (9)

Step 6

Remove top layer of plastic wrap.

Step By Step Pie Crust Guide (10)

Invert and press dough into a 9-inch pie pan.

Step By Step Pie Crust Guide (11) Step By Step Pie Crust Guide (12)

Remove plastic wrap.

Step By Step Pie Crust Guide (13)

Step 7a 

For single crust pies: Trim and flute edges. Add filling to pie shell.

Step By Step Pie Crust Guide (14)

Step 7b

For double crust pies: add filling to pie shell.

Step By Step Pie Crust Guide (15)

Roll second crust as instructed above. Remove top layer of plastic wrap; invert dough over filled crust. Remove plastic wrap.

Step By Step Pie Crust Guide (16)

Trim edges, press together and flute.

Step By Step Pie Crust Guide (17)Step By Step Pie Crust Guide (18)

Cut small slits in top crust.

Step By Step Pie Crust Guide (19)

Brush top crust lightly with milk or egg and sprinkle with 2 teaspoons sugar (optional).

Step By Step Pie Crust Guide (20)

Step 8

Bake according to your pie recipe’s directions. If not baking both crusts, save the extra dough by wrapping in plastic wrap, sealing in a plastic bag and storing in freezer. The day before using the dough, move it to the refrigerator. Remove from bag but keep keep it wrapped in plastic while defrosting.

Step By Step Pie Crust Guide | Bob's Red Mill

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Cassidy Stockton Google: Cassidy Stockton
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Pot Pie Header

Sally’s Turkey Pot Pie (GF)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes
Pot pie is one of the most comforting foods. All that delicious gravy wrapped around meat and vegetables tucked into a flaky, buttery crust. You pretty much cover all of the food groups in one dish. Our Business Analyst, Sally, came up with this version after trying our new pie crust mix and I thought it better find its way into your lineup before Thanksgiving. It’s a perfect solution to leftover turkey. Like pot pie, but want it to be vegetarian? Try this recipe from Flourishing Foodie.
Bonus- This is a fabulous meal to put together unbaked and freeze to bring to someone who could use some comfort food. Whether home bound from illness, grieving or expecting a baby, pot pie is a wonderful way to show how much you care. 
GF Turkey Pot Pie | Bob's Red Mill
Sally’s Turkey Pot Pie
Contributed by: Sally Thomsen for Bob’s Red Mill Natural Foods

Prep Time: 60 minutes
Cook Time: 75 – 85 minutes
Yield:9 – 12 servings

  • 1 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • 1 Tbsp Butter
  • 1 cup diced Onion (150g)
  • 3 cloves minced Garlic (15g)
  • 4 cups Low Sodium Chicken Broth
  • 2 Tbsp Cornstarch
  • 2 cups Russet Potatoes, peeled and chopped into 3/4-inch cubes (440g)
  • 1 cup Carrots, peeled and sliced into coins (170g)
  • 1 tsp Poultry Seasoning
  • 1/2 tsp Sea Salt, or more to taste
  • 1 tsp Black Pepper
  • 2 1/2 cups roasted Turkey, cut into bite-size pieces (500g)
  • 1 cup fresh or frozen Green Beans, chopped into 1-inch pieces (130g)
  • 2 tsp chopped fresh Thyme (3g)
In a deep skillet, melt butter over medium heat. Add onions and sauté until soft and slightly browned, about 5 – 10 minutes.

Stir in garlic and continue to cook until fragrant, approximately 30 seconds.

Deglaze pan with 3 cups of chicken broth. Bring to a boil and simmer on medium-low heat.

In a small bowl, dissolve cornstarch in remaining 1 cup of chicken broth. Slowly pour in the cornstarch slurry into the skillet, stirring constantly to prevent lumps from forming. Continue stirring until the cornstarch is incorporated, approximately 3 minutes.

While simmering add potatoes and carrots. Let simmer approximately 10 minutes.

Gently stir in poultry seasoning, salt and pepper.

Once potatoes are tender (about 5 more minutes), remove from heat. Stir in turkey, green beans and thyme. Let filling cool while the crust is assembled.

Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick deep dish pie pan or into three 6-inch deep dish pie pans. Press crust into place, then remove remaining plastic wrap. Add filling and spread to fill evenly.

Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern, if desired.

Transfer the pot pie(s) to the freezer and chill at least 30 minutes.

Meanwhile, preheat the oven to 400°F. Remove the pot pie(s) from the freezer and brush the top crust with egg wash, if desired.

Tent the crust with foil and bake until the crust is golden and the filling is beginning to bubble and has thickened, 1 hour 15 minutes – 1 hour 25 minutes. Let cool slightly before serving.

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Cassidy Stockton Google: Cassidy Stockton
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GF Banana Chocolate Crostata | Eat Good 4 Life

Gluten Free Banana and Dark Chocolate Crostata

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Our Gluten Free Pie Crust Mix has only been around for about a month and we are stunned by what people are doing with it. Just look at this picture. LOOK. AT. IT. Does it look like a gluten free anything? No! It looks flaky, crusty, chocolaty and definitely gluten-full. Amazing. I can only imagine that these served with a hot cup of coffee would be the perfect way to enjoy your favorite book. Thank you to Miryam Quinn Doblas of Eat Good 4 Life for letting us share her recipe and photo with you.

‘Scuse me while I clean drool off my desk- just looking at this picture makes me want a glass of milk. For more mouth-watering images and recipes from Miryam, head over to her blog- http://www.eatgood4life.com/

GF Banana Chocolate Crostata | Eat Good 4 Life

Gluten Free Banana and Dark Chocolate Crostata

Miryam Quinn Doblas of Eat Good 4 Life

Yield: 4 medium crostatas
Prep Time: 20 minutes
Total Time: 1 hour and 30 minutes

Ingredients:

Directions:

Preheat oven to 375 F. Line two cookie sheets with unbleached parchment paper and set aside.

Prepare the crust according to package instructions. You can divide the pie dough in two to obtain 2 large crostatas or into 4 to obtain 4 medium crostatas.

With a rolling pin, roll each dough piece into a disk shape and refrigerate for about 15-20 minutes. Fill each crostata with the sliced bananas followed by the dark chocolate chips. Make sure you leave about one inch from the rim of the crostata as you will have to fold it in to encase the bananas and the chocolate.

Place the crostatas on the prepared bake pan and bake for about 30 minutes or until the pie dough starts browning around the edges. Depending how small or how big your crostatas are you will need more or less time.

When the crostatas are cooled down and ready to be served you can brush a little bit of maple syrup over the bananas and dough to obtain a pretty shine.

Read more at http://www.eatgood4life.com/2013/09/gluten-free-banana-and-dark-chocolate-crostata.html#5PiVgU5VsfXULu4A.99

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Cassidy Stockton Google: Cassidy Stockton
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Lemon Meringue Pie GF | Bob's Red Mill

Lemon Meringue Pie (gluten free)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Are you sick of pie yet? We hope not, because we are not done talking about it! Today’s recipe is one of our favorites— fluffy meringue over a sweet and tart lemony filling. Our new gluten free pie crust mix takes all of the guesswork out of the crust so you can focus on making that meringue as light and airy as can be. Have trouble separating egg whites? Try one of these fool-proof methods- simple or more complicated.

Lemon Meringue Pie GF | Bob's Red Mill

Lemon Meringue Pie

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 30 minutes
Cook Time:  50 – 60 minutes
Yield: 8 servings

What you need

  • ½ package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled

Filling

  • 1 cup Granulated Sugar (227g)
  • ¼ cup Cornstarch (64g)
  • ¼ tsp Salt (2g)
  • Zest of 3 Lemons
  • ¾ cup fresh Lemon Juice (5 – 10 lemons, depending on size) (180mL)
  • 6 Eggs (300g)

Meringue

  • ¼ cup Granulated Sugar (57g)
  • ¼ tsp Cream of Tartar (0.75g)
  • 4 Egg Whites (80g)

Step 1

Remove dough from the refrigerator and let sit at room temperature until malleable.  Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap.  Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan.  Press crust into place, then remove remaining plastic wrap.  Trim edges and flute.  Freeze for 15 minutes.  Meanwhile, preheat the oven to 425°F.

Step 2

Line the frozen pie crust with parchment paper and fill with pie weights or dried beans.  Cover the fluted edges with foil to prevent over-browning.  Bake the pie crust at 425°F for 20 minutes.  Immediately remove the pie weights, parchment paper and tin foil and let the crust cool to room temperature. Reduce oven temperature to 350°F.

Step 3

To make the filling, combine the sugar, cornstarch, salt and lemon zest and mix until incorporated.  Add the lemon juice and eggs and whisk until thoroughly combined.

Step 4

For the meringue, place six clean egg whites in a very clean and dry mixing bowl and whisk until just frothy.  Add the sugar and cream of tartar to the whites and whip until medium-stiff peaks have formed.

Step 5

Pour the lemon filling into the baked and cooled pie crust and top with the meringue.  Smooth decoratively with a rubber spatula or spoon.

Step 6

Bake at 350°F until set (there will be no wobble when gently shook) and the meringue is lightly toasted, about 30 – 40 minutes.

Step 7

Let cool at least 2 hours before serving.

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Cassidy Stockton Google: Cassidy Stockton
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pumpkin hand pies1

Gluten Free Vegan Pumpkin Hand Pies

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

What’s this? More pumpkin pie? Yes! It’s that time of year and this time we’re bringing it in cute little hand pie form. This recipe comes from Sarah Hornacek from Sarah Bakes Gluten Free Treats. Sarah saw our new Gluten Free Pie Crust Mix and couldn’t wait to get her hands on it to start playing around. We just had to oblige. These treats are vegan, but could easily be made with regular butter and shortening if that’s your preference. We love her method for making these hand pies super simple using a biscuit cutter. Way easier than measuring and cutting the dough to be perfect little squares. Of course, you could make these any shape and they’d still be delightful. How fun would these be at Thanksgiving? Kids and adults, alike, will enjoy these portable desserts. I’m already envisioning taking these along on a sledding outing or in the car on a long drive to Grandma’s house. Cheers!

Pumpkin Hand Pies- GF, Vegan | Sarah Bakes Gluten Free Treats

Gluten Free Vegan Pumpkin Hand Pies

makes 20-22 hand pies

Pie Crust

Pumpkin Filling

  • 1 cup Pumpkin Puree
  • 1/4 cup organic Brown Sugar
  • 1 Tbsp pure Maple Syrup
  • 1 tsp Pumpkin Pie Spice*
  • 2 Tbsp Coconut Milk

Cinnamon Glaze

  • 1 cup Powdered Sugar
  • 2 Tbsp Coconut Milk
  • 1/2 tsp Cinnamon

In mixing bowl, add gluten free pie crust mix, cold vegan butter and shortening. Using a pastry cutter, combine until butter pieces are less than pea-size. Pour in 6 tablespoons cold water. Continue to blend until dough comes together (add additional tablespoons of water as needed). Pat dough into 2 round discs and wrap individually in plastic wrap. Refrigerate at least an hour or until ready to use.

Preheat oven to 375. Prepare filling by mixing together the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice. Set aside. Line 2 baking sheets with parchment paper. On counter surface, lay out a large piece of plastic wrap. Place pie dough in center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/8″ thick. Using a circle or biscuit cutter, cut into 3-4″ rounds. Place half of rounds on prepared baking sheets.

Place 1 tablespoon of filling in center of pie dough round. Top with another pie dough round. To seal dough, use fork to crimp the edges. Brush tops with coconut milk. Use a small knife to carefully cut a 1/2″ slit into top layer of each pie. Bake for 20-22 minutes or until edges are slight golden brown. Allow to cool on cooling rack. To make the cinnamon glaze, mix together powdered sugar, coconut milk and cinnamon. Drizzle over the top of each cooled hand pie.

*Don’t have pumpkin pie spice on hand? Make your own!

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Cassidy Stockton Google: Cassidy Stockton
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