Pumpkin Hand Pies

In a bowl, whisk together the GF flour, almond flour, sugar, and salt. Cut up the vegan butter into small pieces and add to the flour, using a fork or your hands to cut it in. Next, add the dairy-free milk, 1 tablespoon at a time, mixing it into the flour. The dough should come together, not too dry or wet. Wrap the dough in plastic wrap and refrigerate while you make the filling. (You can make the dough the night before and refrigerate it overnight as it makes the dough easier to work with.) For the filling, simply add all the ingredients to a bowl and stir until combined. Preheat oven to 400°F (200°C). Roll out the dough into a thin rectangle, using a cookie cutter to cut out pumpkin shapes. You can use any cookie cutter or even cut out pumpkins with a knife. Once you've cut out 6 mini pie shapes, add the filling to 3 of the pies and cover with the other 3 pieces of dough. (The recipe yields 3 mini pies.) Brush with egg wash; if you want to keep this recipe vegan, brush with some maple syrup. Sprinkle with more sugar and bake for 12-15 minutes until golden. Enjoy!