Go Back
Pumpkin hand pies dusted with cinnamon sugar, topped with coconut whipped cream and toasted coconut crumbles on a parchment-lined tray
Sherryl Jenkins's avatarSherryl Jenkins

Pumpkin Cream Pocket Pies (Flaky, Cozy & Gluten-Free)

These cozy pumpkin hand pies are wrapped in a flaky gluten-free dough, filled with a rich spiced pumpkin cream, and finished with a cinnamon-coconut sugar crust. Perfect for fall gatherings, holiday trays, or anytime your tiny kitchen needs a little bakery magic.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 7 servings
Course: Dessert
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 300 g (2 1/2 Cups) King Arthur GF Bread Flour
  • 60 g (1/2 Cup) arrowroot starch
  • 1 tsp fine sea salt
  • 1 tsp baking powder
  • 2 tbsp collagen peptide powder
  • 1½ cups very hot water (160–170°F)
  • 6 tbsp olive oil
  • 2 tbsp apple cider vinegar
Pumpkin Custard Filling
  • 1½ cups + 2 tbsp pumpkin purée
  • 5 tbsp coconut cream
  • ⅓ cup maple syrup
  • 1½ tsp vanilla
  • 1¼ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp clove
  • ½ tsp salt
  • 2 tbsp arrowroot starch
Cinnamon sugar topping
  • 1/4 Cup coconut sugar
  • 1 1/2 tsp cinnamon

Equipment

  • mixing bows
  • sauce pan
  • Rolling Pin
  • parchment or waxed paper
  • 5" round biscuit cutter (optional but recommended)
  • measuring cups and spoons
  • Pastry brush
  • scale (optional)
  • Air fryer (optional) or Baking sheet
  • thermometer

Method
 

Make Filling
  1. Whisk all filling ingredients together in a saucepan while cold.
  2. Heat over medium-low, stirring constantly.
  3. When mixture begins to gently simmer, continue cooking 3–4 minutes until thickened into a smooth custard.
  4. Remove from heat and let cool to warm or room temperature before filling pies.
Make Dough
  1. Whisk flour, arrowroot, salt, baking powder, and collagen in a bowl.
  2. Stir in olive oil and vinegar.
  3. Add hot water — it will look like too much at first, but the flour absorbs it quickly.
  4. Use a silicone spatula to fold and turn dough instead of adding extra flour.
  5. Lightly oil your hands and knead 3–4 minutes until smooth.
  6. Cover and rest dough 30–90 minutes.
Assemble
  1. Grab a small amount of dough and gently roll out into a circle. Keep remaining dough in the bowl covered until ready to use. Roll dough just under ⅛-inch thick between parchment or waxed paper. Use flour, very sparingly, to help keep dough from sticking to the paper. Lift the paper off the dough every so often and sprinkle dough with a tiny bit more flour as needed. (see video for tips)
  2. Cut 5" rounds. Put dough scraps back in the bowl with the rest of the dough to use again.
  3. Spoon 1½ tbsp filling onto half of each round.
  4. Brush edges with beaten egg white, fold, and crimp closed.
  5. Brush tops with melted ghee.
  6. Sprinkle with cinnamon coconut sugar.
Bake (Air Fryer)
  1. Bake at 360°F: line basket with parchment paper
  2. Bake for 6 minutes or until lightly golden. Flip over and bake the underside for an additional 3 minutes or until done. Sprinkle with cinnamon coconut sugar while still warm.
Oven Bake Method
  1. Set oven to 375°F
  2. Bake 9-12 minutes..
  3. Flip once halfway through if bottoms look pale
  4. Bake until lightly golden on both sides. Sprinkle with cinnamon coconut sugar while still warm.

Notes

Notes: see video shorts below recipe card for references. 

ESTIMATED MACROS

(Per hand pie — based on 14–16 pies)
Macro Approx
Calories ~230–260
Carbs ~28–32g
Fat ~11–14g
Protein ~3–4g
Fiber ~2–3g
Sugar ~9–12g