Pumpkin Cocoa Hand Pies [Food Processor Attachment]

Holidays are always better with delicious foods to snack on—whether you choose a sweet or savory filling, these pies are a great addition to any meal.


  • 2 cups (240 g) whole wheat flour
  • 1 cup (120 g) all-purpose flour
  • 2 teaspoons kosher salt, optional, divided use
  • ⅔ cup (150 g) cold, plant-based butter, cut into pats
  • ¾ cup (180 ml) cold water
  • 1 cup (250 g) cooked cubed pumpkin [or pumpkin puree]
  • 6 (105 g) medjool dates, pitted
  • ¼ cup (20 g) unsweetened cocoa powder
  • ½ teaspoon ground cinnamon


  1. Preheat oven to 375°F (190°C)Fit the Food Processor with the Multi-Use Blade.  Place flours and 1 teaspoon salt (reserving other 1 tsp. for savory mixture) into the Vitamix container and secure the lid. Pulse 3 – 4 times to evenly mix ingredients.
  2. Drop the butter evenly over the mixture and secure the lid. Pulse 6 – 8 times or until mixture has combined evenly, creating a sand-like consistency. Remove the lid and pour in the water over the mixture evenly.
  3. Pulse mixture an additional 12 – 14 times or until dough begins to come together. Remove to a lightly floured surface, and gently knead until dough just comes together. Shape into a 6-inch round dough ball and wrap with plastic wrap, chilling for 2 – 4 hours.
  4. While the dough chills, place all remaining ingredients into the Vitamix Food Processor Work Bowl fitted with the Multi-Use Blade in the order listed and secure the lid. Pulse the ingredients 12 – 15 times or until finely chopped.
  5. Once dough is chilled, remove from the fridge and carefully roll out on a lightly floured surface until about 1/8" thick. Using your desired cutter size, cut into rounds and fill appropriately, folding the pies over on themselves and crimping at the edges to seal tightly.
  6. Place on a parchment-lined sheet tray, and place in preheated oven and bake for 15-20 minutes or until lightly golden brown. Serve immediately.

Chef's Notes

  • We like using a 3-inch cutter to make small mini-pies, using about 1/2 Tablespoon of filling in each; use up to a 7-inch round using 2 – 3 Tablespoons of filling for a larger pie.