6 Spooky Vegan Blueberry Ghost Hand Pies for Halloween Delight

Name: 6 Spooky Vegan Blueberry Ghost Hand Pies for Halloween Delight
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 tsp salt; 2/3 cup vegan butter, chilled; 4-6 tbsp ice water; 1 cup blueberry jam; 1 tbsp lemon juice; 1 tbsp cornstarch

Author: lia

Published: September 15, 2025

Jump to Recipe·Print Recipe

Okay, confession time—I might have a slight addiction to Halloween baking. Every October, my kitchen turns into a haunted pastry lab, and these vegan blueberry ghost hand pies are always the first spooky treats to disappear! Picture this: flaky, buttery crust (yes, vegan butter works magic), sweet-tart blueberry jam oozing out, all shaped into adorable little ghosts that’ll make even the pickiest goblins at your party squeal. I started making these years ago when my niece—who’s allergic to dairy—begged for “something boo-tiful” to bring to school. Now? They’re a must-make every season. The best part? No fancy skills needed—just a cookie cutter, a rolling pin, and a serious love for all things festive (and delicious).

Vegan Blueberry Ghost Hand Pies - detail 1

Why You’ll Love These Vegan Blueberry Ghost Hand Pies

Let me count the ways these little spooky treats will steal your heart (and your taste buds!):

Too cute to spook: Those ghost shapes? Instant Halloween party magic. Watch kids’ faces light up when they see them—I’ve caught grown-ups giggling too!
Vegan but nobody knows: Flaky crust, gooey filling—zero dairy needed. My butter-loving uncle still asks for seconds every year.
Easy as “boo!”: Just 7 ingredients you probably have already. The dough comes together faster than you can say “jack-o’-lantern.”
Make-ahead lifesaver: Bake them the day before—they’ll still taste fresh when the trick-or-treaters arrive.

Seriously, these hand pies are the happy medium between “I’m too busy for Halloween” and “I want to win the neighborhood bake-off.”

Ingredients for Vegan Blueberry Ghost Hand Pies

Grab these simple ingredients—I promise your pantry already has most of them! The magic is in the details here, so pay attention to those little specifics that make all the difference:

2 cups all-purpose flour (spooned and leveled—no packing it down!)
1/2 tsp salt (the secret backbone of flavor in any good pastry)
2/3 cup vegan butter, chilled and cubed (I keep mine in the freezer for 10 minutes first—trust me)
4-6 tbsp ice water (literally toss an ice cube in your measuring cup)
1 cup blueberry jam (go for the good stuff with real fruit, not jelly)
1 tbsp lemon juice (brightens up the filling perfectly)
1 tbsp cornstarch (your insurance against runny ghost insides)

See? Nothing weird or hard-to-find. Just real ingredients that’ll make your kitchen smell like Halloween heaven.

Equipment You’ll Need

No fancy gadgets required—just a few basics that’ll make these ghost pies a breeze:

Ghost-shaped cookie cutter (or get creative with a knife!)
Rolling pin (my grandma’s wooden one is my lucky charm)
Baking sheet lined with parchment paper
Mixing bowls (one big, one small—you know the drill)
Pastry brush (for sealing edges—or just use your fingers like I sometimes do)

That’s it! If you’ve got these, you’re minutes away from adorable (and delicious) Halloween magic.

How to Make Vegan Blueberry Ghost Hand Pies

Alright, let’s get spooky! These ghost pies come together in four simple steps—I promise it’s easier than trying to keep a white sheet clean on Halloween night. Follow along, and you’ll have a tray of adorable (and delicious) treats before you can say “Boo!”

Step 1: Prepare the Dough

First, whisk together your flour and salt in a big bowl—this distributes the salt evenly so every bite sings. Now, here’s the fun part: grab your chilled vegan butter cubes and start “cutting them in” with a pastry cutter or two forks. You’re aiming for pea-sized crumbs that look like little ghosts themselves! Slowly drizzle in ice water, 1 tablespoon at a time, until the dough just comes together when you squeeze it. Don’t overmix—those butter flecks are what make the crust flaky. Wrap your dough in plastic and chill for 30 minutes (perfect time to pick out your spookiest apron).

Step 2: Make the Blueberry Filling

While the dough chills, let’s whip up that gooey blueberry filling. In a small bowl, stir together the jam, lemon juice, and cornstarch until no white streaks remain. The cornstarch is our secret weapon—it thickens the jam so your ghost pies don’t turn into messy apparitions! Give it a taste (chef’s privilege) and add an extra squeeze of lemon if you like it tangy.

Step 3: Shape and Fill the Ghosts

Roll your chilled dough to 1/8-inch thickness—about the width of a candy corn—on a lightly floured surface. Now grab your ghost cutter (or freehand it with a knife if you’re feeling brave) and cut out as many shapes as possible. Spoon about 1 teaspoon of filling onto the center of each ghost’s “body,” leaving room at the edges. Fold the dough over the filling and press the edges with a fork to seal—these little crimps look like ghostly wisps! Pro tip: poke two tiny eyes with a toothpick so they can “see” their delicious fate.

Step 4: Bake to Perfection

Preheat your oven to 375°F (190°C) while the assembled ghosts rest for 10 minutes—this helps them hold their shape. Arrange them on a parchment-lined baking sheet (give them space—ghosts don’t like to cuddle). Bake for 18-20 minutes until the edges turn golden like autumn leaves. Your kitchen will smell like a blueberry patch haunted by pastry angels! Let them cool slightly before serving—that filling stays lava-hot longer than you’d think.

Vegan Blueberry Ghost Hand Pies - detail 2

Tips for Perfect Vegan Blueberry Ghost Hand Pies

After making dozens of these spooky treats (and learning from my mistakes!), here are my can’t-skip secrets:

Chill like it’s Halloween: That dough needs to stay cold—if it gets warm, pop it back in the fridge. Sticky dough? Sprinkle flour like ghost dust.
Vent those spirits: Tiny toothpick holes in the tops let steam escape so your pies don’t puff up like frightened ghosts.
Double the fun: Use different-sized cookie cutters for a ghost family—the little ones are perfect for tiny hands.
Jam backup: If your filling leaks, just call it “ectoplasm” and serve with extra jam for dipping.

Trust me, these little tricks make all the difference between “good” and “BOO-tiful” results!

Serving and Storage

Oh, serve these ghost pies warm if you can—that blueberry filling turns into spoonable magic! My favorite way? Plop a scoop of vegan vanilla ice cream next to them and watch it melt into a spooky “ectoplasm” sauce. If you’ve got leftovers (rare in my house!), store them in an airtight container at room temp for up to 3 days, or refrigerate for a week. To revive them, just pop in a 300°F oven for 5 minutes—they’ll come back to life crispy and delicious!

Nutritional Information

Each adorable ghost pie packs a spook-tacular nutritional punch—without any of the scary stuff! Here’s the breakdown per serving (that’s one hand pie, but let’s be real, you’ll probably eat two):

180 calories – Perfect for a sweet Halloween treat
8g fat (only 2g saturated) – Thank you, vegan butter!
25g carbs – Mostly from that luscious blueberry filling
12g sugar – Naturally sweet from the jam
1g fiber – Every little bit counts!

Remember, these values can vary slightly depending on your exact ingredients—especially the jam you use. My nutritionist friend always reminds me that homemade treats like these are about joy first, numbers second!

Frequently Asked Questions

I’ve gotten so many spook-tacular questions about these ghost pies over the years—here are the ones that haunt my inbox most often:

Can I use frozen blueberries instead of jam?

Absolutely! Just simmer 1.5 cups of frozen blueberries with 2 tbsp sugar and 1 tbsp lemon juice until thick (about 15 minutes). Stir in the cornstarch at the end. The texture will be slightly chunkier than jam—which I actually love—but just as delicious!

How do I prevent soggy bottoms?

Three tricks: 1) Make sure your filling isn’t too runny (that cornstarch is key!), 2) Don’t overfill the ghosts (1 tsp max!), and 3) Bake on the middle rack—no low-and-slow here! If all else fails, a quick 5-minute pre-bake of the empty crust works wonders.

Can I make these gluten-free?

You bet! Swap the all-purpose flour for a 1:1 gluten-free blend (I like King Arthur’s). The dough might be stickier, so chill it longer and roll between parchment paper. They’ll be slightly more fragile, but just as cute!

How far in advance can I assemble them?

Ghost pies are perfect freezer friends! Assemble (but don’t bake), then freeze on a tray before transferring to a bag. Bake straight from frozen—just add 3-5 extra minutes. They’ll keep for a month, though mine never last that long!

Share Your Spooky Creations!

Did your ghost pies turn out frightfully delicious? I’d love to see them! Snap a photo of your haunted masterpieces and tag me—nothing makes me happier than seeing your kitchen filled with these little blueberry spirits. Happy baking, and BOO-n appétit! You can find more inspiration on Pinterest.