Method (pumpkin pie filling)

1. In a medium sized mixing bowl, add in the dairy-free cream cheese and light brown sugar. Whip until smooth and creamy. You can use a stand mixer fitted with balloon whisk attachment or an electric hand whisk. You can even do this by hand with a hand held whisk.
2. add in the pumpkin puree and spices and mix to combine. The texture of the pumpkin pie filling should be thick and creamy.

Method (pastry)

1. Pre-heat oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Unroll the pastry sheets leaving in the baking paper. Use a rolling pin to slightly flatten out any wrinkles in the pastry.
3. Using a pumpkin shaped cookie cutter, cut out pumpkin shapes on both of the pastry sheets. Roll out the scraps to cut out a few more shapes.
4. Transfer these pastry shapes to the refrigerator for 5 minutes.
5. To half of the pumpkins, add 3 slits to the top of the shapes (As seen in the photos). This creates texture and you’ll also see some of the pumpkin filling through.

Assemble

1. To assemble the pumpkin hand pies, I find it is easiest to make one at a time. Take one of the pumpkin pastry shapes wihtout the slit in, and place it onto the lined baking tray. Add 1-2 teaspoons of the pumpkin pie filling into the middle and brush some dairy-free milk around the edge of the pastry, this will help the pastry stick. Tip: Don’t add too much filling or it will ooze out when baking. It may also result in the pumpkin pie loosing its pumpkin shape.
2. Lay one of the pumpkin shapes with the slits in on the top and press the edges down to stick the the pie filling and milk. Brush milk over the top of the pie and sprinkle with some pumpkin spice mixed with some sugar. Repeat for all of the pies.
3. It’s best to bake the pies a tray at a time as the pastry will puff up. I like to bake 6 on a tray at a time. Place into the middle of the pre-heated oven and bake for 15-18 minutes or until golden in colour and the pastry is flakey.
4. Remove from the oven and allow to cool slightly on the tray then transfer to a wire rack to cool completely.
5. Serve at room temperature or warm. Store leftovers covered at room temperature.