Vegan Blueberry Ghost Hand Pies – Easy Halloween Party Treats

The first time I made these vegan blueberry ghost hand pies, my kitchen smelled like a candy shop and a bakery collided — sweet blueberries bubbling, flaky crust turning golden, and a hint of lemon wafting up as I peeked through the oven door. Honestly, I wanted to eat them all right then. The best part? These little hand pies are shaped like adorable ghosts, perfect for Halloween parties or just a cozy autumn night in.

My inspiration came from a classic blueberry pie, but I wanted something handheld, vegan, and — let’s face it — irresistibly cute for my annual Halloween Bake Off. I’ve always believed that holiday treats should be fun and inclusive, so making these vegan was a must. Plus, they’re much easier than they look. With a simple dough and a jammy filling, you can whip up a whole batch without breaking a sweat.

If you’re searching for a Halloween recipe that’s as delightful to look at as it is tasty, these vegan blueberry ghost hand pies will steal the show. They’re perfect for kids (seriously, mine devoured them), and adults who appreciate a treat that’s playful but not cloyingly sweet. After testing this recipe several times, I can promise you: the crust is perfectly flaky, the blueberry filling is bright and tangy, and the ghost shapes turn out adorable every time. Whether you’re hosting a party or just want to surprise your family, these hand pies are the kind of treat you’ll be proud to share.

Why You’ll Love This Recipe

• Quick & Easy: You can make these vegan blueberry ghost hand pies in under an hour. No fancy techniques, just roll, fill, and bake!
• Simple Ingredients: Everything is plant-based and pantry-friendly. You won’t need to hunt for obscure vegan products.
• Perfect for Halloween: The ghost shapes make these hand pies an absolute hit at parties, school events, or spooky movie nights.
• Crowd-Pleaser: Both kids and adults love the fun shapes and fruity flavor. These always disappear fast at gatherings.
• Unbelievably Delicious: Flaky, golden pastry meets sweet-tart blueberry filling. Each bite is pure comfort food joy — but lighter and vegan!

What sets these vegan blueberry ghost hand pies apart is the combination of a foolproof dairy-free crust and a vibrant filling. I use coconut oil in the dough for a tender texture, and I blend fresh and frozen blueberries for intense flavor. You know, I’ve tried a lot of vegan pie doughs, but this one holds its shape without cracking, which is essential for cute ghosts. Plus, the filling isn’t runny, so you won’t end up with blueberry “bleeding” (unless you want that for extra spooky vibes!).

This recipe is honestly my secret weapon for making Halloween memorable without spending hours in the kitchen. It’s the kind of treat that brings people together, sparks conversation, and looks awesome on a party table or Pinterest board. If you want a bake that’s playful, vegan, and guaranteed to make your guests smile, these hand pies are it.

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most items are pantry staples, and I’ve included easy substitutions so you can customize your vegan blueberry ghost hand pies as needed.

• For the Pie Dough:
  • 2 cups (250g) all-purpose flour (can use gluten-free blend)
  • 1/2 cup (120g) coconut oil, solid (not melted)
  • 1/4 cup (60ml) unsweetened plant milk (soy, almond, or oat all work)
  • 1/4 cup (30g) powdered sugar (adds a touch of sweetness)
  • 1/2 tsp fine sea salt
  • 1 tsp pure vanilla extract (optional, for extra flavor)
• For the Blueberry Filling:
  • 1 cup (140g) fresh or frozen blueberries
  • 2 tbsp (24g) granulated sugar (or coconut sugar)
  • 1 tbsp (15ml) fresh lemon juice (brightens the flavor)
  • 1 tsp lemon zest (optional but highly recommended)
  • 1 tbsp (8g) cornstarch
  • 1 pinch ground cinnamon (optional, adds warmth)
• For Decoration:
  • 2 tbsp plant milk (for brushing the tops)
  • Mini vegan chocolate chips or currants (for ghost eyes)

Ingredient Notes:

• Flour: Regular all-purpose works best, but a gluten-free blend (like Bob’s Red Mill 1:1) gives good results if you need a wheat-free option.
• Coconut Oil: Make sure it’s solid, not melted. If you want, swap for vegan butter — just chill it before use.
• Plant Milk: Any unsweetened variety is fine. I usually use oat milk for its mild flavor.
• Blueberries: Frozen are fine, but thaw and drain excess liquid first to avoid soggy pies.
• Cornstarch: This helps the filling set and prevents leaks. Arrowroot powder can be used instead.
• Chocolate Chips: These make the cutest ghost faces! You can use currants or even tiny dots of jam if you prefer.

If you’re missing an ingredient, don’t stress. I’ve swapped lemon for orange, used spelt flour instead of wheat, and tried almond butter in the dough — all worked fine. The magic is in the ghost shapes and that blueberry burst!

Equipment Needed

• Rolling Pin: For rolling out the dough evenly. I’ve used a clean wine bottle in a pinch!
• Baking Sheets: Standard rimmed sheets work best. Line with parchment for easy cleanup.
• Mixing Bowls: One large for dough, one smaller for filling.
• Ghost-Shaped Cookie Cutter: Or use a knife to cut ghost outlines. (A round cutter plus hand-trimming works, too!)
• Pastry Brush: For brushing plant milk on top. If you don’t have one, use the back of a spoon.
• Small Spoon: For filling the pies without making a mess.
• Baking Parchment Paper: Prevents sticking and helps pies brown evenly.

If you’re just starting out, don’t worry about having every tool. I’ve made these using a glass to roll the dough and a butter knife for ghost shapes. Just keep your sheets clean and your cutter sharp! Store baking sheets stacked with parchment between them for easy access. If your pastry brush gets gunky, soak in hot soapy water before scrubbing — I’ve ruined a few by skipping this step.

Budget tip: Dollar stores often have basic rolling pins and cookie cutters. It’s not about the fanciest tools, it’s about having fun and getting creative!

Preparation Method

1. Make the Dough:
   • In a large bowl, whisk together 2 cups (250g) flour, 1/2 cup (120g) solid coconut oil, 1/4 cup (60ml) plant milk, 1/4 cup (30g) powdered sugar, 1/2 tsp salt, and 1 tsp vanilla (if using).
   • Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. If it feels dry, add another tablespoon of milk.
   • Gather the dough into a ball, wrap in plastic, and chill for 15 minutes. This helps prevent stickiness and makes rolling easier.
2. Prepare the Blueberry Filling:
   • In a small saucepan, combine 1 cup (140g) blueberries, 2 tbsp sugar, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp cornstarch, and a pinch of cinnamon.
   • Cook over medium heat, stirring constantly, until the berries burst and the mixture thickens (about 5 minutes).
   • Remove from heat and let cool. The filling should be jammy but not runny.
3. Cut Out Ghost Shapes:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment.
   • On a lightly floured surface, roll out the dough to about 1/8-inch (3mm) thick.
   • Use a ghost-shaped cutter (or a knife) to cut out pairs of shapes for each hand pie. You should get 8-10 pairs, depending on cutter size.
4. Fill and Seal:
   • Spoon about 1 tablespoon (15g) blueberry filling onto the center of half the ghost shapes.
   • Moisten the edges with a bit of plant milk, then top with the remaining ghost shapes. Press edges firmly with your fingers or a fork to seal.
   • If desired, use a knife to gently score mouth or arm details for extra ghosty effect!
5. Decorate:
   • Brush tops with plant milk for shine.
   • Press in mini vegan chocolate chips or currants for eyes.
6. Bake:
   • Arrange hand pies on the prepared baking sheet, about 1 inch (2.5cm) apart.
   • Bake for 18-22 minutes, until golden and slightly puffed. Rotate the pan halfway for even browning.
7. Cool:
   • Let pies cool on the sheet for 5 minutes, then transfer to a wire rack. The filling will firm up as it cools.

Preparation Notes: If your dough cracks while rolling, let it warm slightly, then patch with damp fingers. If filling leaks out, don’t stress — it just makes the ghosts look a bit more spooky! For best results, keep the dough chilled until ready to roll and work quickly so the coconut oil doesn’t melt.

Cooking Tips & Techniques

After making these vegan blueberry ghost hand pies for a few years, I’ve picked up a bunch of tricks that really help.

• Keep Dough Cold: Chilling your dough before rolling is key. Warm dough gets sticky and hard to shape. If it softens too much, pop it back in the fridge.
• Don’t Overfill: I used to pack in too much filling, but it always leaked. Stick to about 1 tablespoon per pie — trust me.
• Seal Well: Pinch those edges tight! If you’re worried, crimp with a fork. If you see cracks, patch with a bit of dough.
• Rotate Your Pan: Halfway through baking, give the pan a turn for even browning. Ovens can have hot spots (mine does).
• Ghost Faces: Gently press eyes into the dough — don’t push too hard or they’ll sink. I’ve lost a few “eyes” to the oven floor.

My biggest mistake was rushing the cooling time. Let these pies cool at least 10 minutes before moving, or the filling will ooze everywhere. And if you want a crispier crust, bake a few minutes longer but watch for browning!

Multitasking tip: While the dough chills, prep your filling. You can even make the filling a day ahead. For consistent results, weigh your flour and filling instead of guessing. If your pies look a little wonky, relax — imperfect ghosts are just more charming!

Variations & Adaptations

One of the best things about these vegan blueberry ghost hand pies is how customizable they are. Here are some of my favorite variations:

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend. I’ve tried Bob’s Red Mill and King Arthur — both work great.
• Berry Mix: Use half blueberries, half raspberries or blackberries for a fun flavor twist. I sometimes add a spoonful of strawberry jam to the filling!
• Apple Ghosts: Substitute the blueberry filling with diced apples, cinnamon, and a touch of maple syrup. Bake as directed.
• Chocolate Filling: For a decadent treat, fill with vegan chocolate hazelnut spread and mini marshmallows.
• No Coconut Oil? Use chilled vegan butter or margarine — it’s just as flaky.
• Nut-Free: Pick soy or oat milk and skip almond flour if using a GF blend.

You can also bake these in a toaster oven — just reduce baking time by a few minutes. If you’re making pies for someone with allergies, double-check all ingredient labels (especially chocolate chips). My favorite personal adaptation? Pumpkin spice ghosts with a pumpkin puree filling — so autumnal!

Serving & Storage Suggestions

Serve these vegan blueberry ghost hand pies slightly warm for the best taste and texture. I like to stack them on a wooden platter with extra ghost faces drawn in powdered sugar — it’s Instagram and Pinterest gold!

Pair with hot apple cider, spicy chai, or a big mug of cocoa. They’re also lovely with a scoop of vegan vanilla ice cream for dessert.

• Storage:
  • Cool completely, then store in an airtight container at room temperature for up to 2 days.
  • For longer storage, refrigerate up to 5 days or freeze up to 2 months. Separate layers with parchment paper.
• Reheating:
  • Warm pies in a 350°F (175°C) oven for 5-7 minutes. Microwave works in a pinch, but crust won’t stay crisp.
• Flavor Notes:
  • As the pies sit, the blueberry flavor deepens and the crust softens a bit — still delicious, just a little different in texture!

These are perfect for lunchboxes, party favors, or midnight snacks. I’ve never had leftovers last more than a few days!

Nutritional Information & Benefits

Each vegan blueberry ghost hand pie (based on 10 pies per batch) has approximately:

• Calories: 210
• Fat: 8g
• Carbs: 32g
• Sugar: 11g
• Fiber: 2g
• Protein: 3g

Health Benefits: Blueberries are loaded with antioxidants and vitamin C. Coconut oil provides healthy fats, and the pies are dairy-free, egg-free, and can be made gluten-free. No artificial colors or flavors here!

Dietary Considerations: 100% vegan, nut-free if you choose soy/oat milk, and gluten-free adaptable. Watch out for coconut and wheat if you have allergies.

Honestly, I love how these pies feel indulgent but don’t weigh me down. It’s a treat I can enjoy before trick-or-treating or after dinner without regret.

Conclusion

If you’re looking for a Halloween recipe that’s fun, delicious, and vegan-friendly, these blueberry ghost hand pies are it. They’re simple enough for beginners, cute enough for any party, and packed with real blueberry flavor.

Try customizing with your favorite fruits or shapes — bats, pumpkins, you name it. I make these every October, and they’re always a hit with my kids and neighbors. There’s something magical about baking together and sharing treats that everyone can enjoy.

Give these vegan blueberry ghost hand pies a go and let me know how you decorate your ghosts! Drop your spooky creations and tips in the comments, share with friends, or tag me on social. Let’s make this Halloween the tastiest yet!

FAQs

Can I use store-bought pie dough for these hand pies?

Yes! Most store-bought pie doughs are accidentally vegan, but check the label. Homemade dough is a bit flakier, but the ghosts will still look and taste great.

Do I need a ghost-shaped cookie cutter?

Nope. You can cut out ghost shapes with a knife or use a round cutter and trim with a small knife. Imperfect shapes just add character!

How do I prevent the blueberry filling from leaking?

Don’t overfill, and seal the edges tightly. If a little leaks out while baking, it just adds to the spooky effect!

Can I freeze the hand pies before baking?

Yes, freeze assembled (unbaked) pies on a tray, then transfer to a bag. Bake from frozen, adding 3-5 minutes to the baking time.

Are these pies safe for nut allergies?

Totally — just use soy or oat milk and check that your coconut oil is processed away from nuts. Always read ingredient labels to be sure.

Vegan Blueberry Ghost Hand Pies

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• Author: Sofia Garcia
• Total Time: 42 minutes
• Yield: 10 hand pies 1x

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Description

These adorable vegan blueberry ghost hand pies feature a flaky coconut oil crust and a jammy blueberry filling, making them the perfect fun and inclusive treat for Halloween parties or cozy autumn nights. Easy to make and customizable, they’re a crowd-pleaser for kids and adults alike.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (can use gluten-free blend)
• 1/2 cup solid coconut oil (not melted)
• 1/4 cup unsweetened plant milk (soy, almond, or oat)
• 1/4 cup powdered sugar
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract (optional)
• 1 cup fresh or frozen blueberries
• 2 tbsp granulated sugar (or coconut sugar)
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)
• 1 tbsp cornstarch
• 1 pinch ground cinnamon (optional)
• 2 tbsp plant milk (for brushing tops)
• Mini vegan chocolate chips or currants (for ghost eyes)

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Instructions

1. In a large bowl, whisk together flour, solid coconut oil, plant milk, powdered sugar, salt, and vanilla (if using).
2. Use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs. If dry, add another tablespoon of milk.
3. Gather dough into a ball, wrap in plastic, and chill for 15 minutes.
4. In a small saucepan, combine blueberries, sugar, lemon juice, lemon zest, cornstarch, and cinnamon. Cook over medium heat, stirring, until berries burst and mixture thickens (about 5 minutes). Remove from heat and let cool.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
6. On a lightly floured surface, roll out dough to about 1/8-inch thick.
7. Use a ghost-shaped cutter or knife to cut out pairs of shapes for each hand pie (8-10 pairs).
8. Spoon about 1 tablespoon blueberry filling onto the center of half the ghost shapes.
9. Moisten edges with plant milk, top with remaining ghost shapes, and press edges to seal. Score mouth or arm details if desired.
10. Brush tops with plant milk and press in chocolate chips or currants for eyes.
11. Arrange hand pies on baking sheet, about 1 inch apart.
12. Bake for 18-22 minutes, until golden and slightly puffed. Rotate pan halfway through baking.
13. Let pies cool on sheet for 5 minutes, then transfer to wire rack.

Notes

Keep dough cold for best results; don’t overfill pies to prevent leaks. Seal edges tightly and rotate pan halfway through baking for even browning. Imperfect ghost shapes add charm. For gluten-free, use a 1:1 blend. Filling can be made ahead. Store cooled pies in airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 hand pie
• Calories: 210
• Sugar: 11
• Sodium: 120
• Fat: 8
• Saturated Fat: 6
• Carbohydrates: 32
• Fiber: 2
• Protein: 3

Keywords: vegan, blueberry, hand pies, Halloween, ghost, party treats, dairy-free, egg-free, easy dessert, kid-friendly