Vegan Puff Pastries with Pumpkin Filling (Gluten Free)

These savory puff pastries filled with pumpkin, ricotta, and caramelized mushrooms are easy to make and the perfect treat for Fall.

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Ingredients

• Pastry Sheets – Using store bought puff pastry makes this recipe a breeze. For vegan and gluten free I used Sweet Lorens puff pastry.
• Canned Pumpkin Puree – Use 100% pumpkin puree, not pumpkin pie filling.
• Dairy Free Ricotta – Adds a delicate creaminess to the filling. I used Kite Hill’s almond milk ricotta.
• Nutmeg and Sage – Enhances the perfect autumn contrast of sweet and savory pumpkin.
• Baby Bella Mushrooms – Pairs perfectly with pumpkin.
• Dairy Free Butter and Agave Syrup – Caramelizes the mushrooms.
• Dairy Free Milk, Butter and Maple Syrup – Combination for the perfect vegan egg wash to give a golden brown finish and use as an adhesive.

Step by Step Instructions

Find the complete printable recipe with measurements below in the recipe card.

1. Melt vegan butter on medium high in a non stick pan. Add the mushrooms, sauté until they are nice and brown. Add agave syrup to coat and sauté another 2 minutes.
2. In a medium mixing bow combine the pumpkin puree, vegan ricotta, and spices and stir until mixed.
3. Line a baking sheet with parchment paper and lay out your puff pastry sheets horizontally. Using a knife, cut each pastry sheet vertically into 3 long pieces.
4. Evenly scoop out pumpkin mixture on to the top of each pastry, then adding the mushrooms on top. Make sure to leave enough space along the edges.
5. In a small mixing bowl combine the vegan butter, milk, and maple syrup to make the vegan egg wash. Microwave approximately 30 seconds and stir. Using a basting or pastry brush, line all edges with the vegan egg wash.
6. Fold each pastry lifting the bottom piece to meet the top and gently press along the edges. Using a fork, gently press down along the edges to seal it and give a decorative look.
7. Use the vegan egg wash again to coat the top of all pastries with a pastry brush until evenly coated. Sprinkle with additional nutmeg and top with pumpkin seeds if desired.
8. Place pastries in oven for approximately 16 minutes (or per pastry sheet instructions) or until golden brown and remove.
   

Vegan Pumpkin Stuffed Puff Pastries (Gluten Free)

0.0 from 0 votes

Servings

6

servings

Prep time

30

minutes

Cooking time

26

minutes

Calories

335

kcal

Ingredients

• 2 Sheets puff pastry

• 1/2 cup Pumpkin puree

• 1/2 cup Dairy free ricotta

• 1/4 tsp Nutmeg

• 1/4 tsp Sage

• 1/2 tbsp Pumpkin seeds

• Mushrooms

• 8 oz Baby bella mushrooms

• 1 tbsp Dairy free butter

• 1 tsp Agave or maple syrup

• Vegan egg wash

• 1 tbsp Dairy free milk

• 1 tbsp Dairy free butter

• 1 tbsp Maple Syrup

Directions

• Rinse and slice mushrooms. Melt vegan butter on medium high in a non stick pan. Add the mushrooms, sauté until they are nice and brown (approximately 8 minutes), lowering heat as needed. Add agave syrup to coat and sauté another 2 minutes. Take mushrooms out of pan and set aside.
• Pre-heat oven to 425 degrees F (or per pastry sheet instructions).
• In a medium mixing bow combine the pumpkin puree, vegan ricotta, and spices. Mix until blended and set aside.
• Line a baking sheet with parchment paper and lay out your puff pastry sheets horizontally. Using a knife, cut each pastry sheet vertically into 3 long pieces. You will have 6 total between the 2 sheets.
• Evenly scoop out pumpkin mixture in the center of the top half of each pastry, then add the mushrooms on top. Make sure to leave enough space along the edges.
• In a small mixing bowl combine the vegan butter, milk, and maple syrup to make the vegan egg wash. Microwave approximately 30 seconds or until melted and stir.
• Using a basting or pastry brush, line all edges with the vegan egg wash by tapping gently until all edges are coated.
• Fold each pastry lifting the bottom piece to meet the top and gently press along the edges. Using a fork, gently press down along the edges to seal it and give a decorative look.
• Use the vegan egg wash again to coat the top of all pastries with a pastry brush until evenly coated. Sprinkle with additional nutmeg and top with pumpkin seeds if desired.
• Place pastries in oven for approximately 16 minutes (or per pastry sheet instructions) or until golden brown and remove. Let cool for 10-15 minutes before serving.
• Place leftovers in an airtight container in refrigerator. Re-heat pastries in air fryer on max crisp for approximately 2-3 minutes to keep the crispy pastry texture.

Notes

• 1. I recommend heating up leftovers in an air fryer on max crisp for 2-3 minutes to keep the crispy pastry texture.