Pumpkin pasties are one the most popular Harry Potter foods from the famous wizard's magical world. There is much debate in the foodie community whether pumpkin pasties should be sweet or savory but if you've had pumpkin pie you already know the answer. Use my super simple hand pie crust recipe first for the best results.
These pumpkin pasties are delicious any time of year but obviously pumpkin recipes are most popular in the fall. When jack-o-lanterns start appearing on doorsteps and there's crisp leaves underfoot people start craving pumpkin spice.
Jump to:
Ingredients
Start with canned 100% pumpkin (I like Libbys) and my easy hand pie crust recipe or you can use store bought crust.
- Canned pumpkin
- Brown sugar
- Cinnamon
- All spice
- Hand pie crust (or store bought crust)
- Egg wash
See recipe card for quantities.
How to Make Pumpkin Pasties
You can use store bought pie crust or make your own using my simple hand pie crust recipe.
- Step 1: Combine pumpkin, brown sugar, cinnamon and allspice in a medium bowl. Then in a small bowl put your egg and water and whisk to make egg wash.
- Step 2: Roll out your hand pie crust or store bought crust to ¼-1/3" thickness. Using a 5 or 6" diameter round or oval cookie cutter (I used a large jar lid) cut circles in your dough.
- Step 3: Put about 2 tablespoons of filling in the middle of each circle. Use your egg wash to go around the edges of your circles then fold over to form mini hand pies.
- Step 4: After folding over and sealing use a fork to go around the edges to make the design above and make sure the pies are sealed. Use a small knife to make the three cuts on top. Brush egg wash over the top of each pie then bake at 375 for 18-20 minutes.
Hint: Bake your pumpkin pasties until they are golden brown around the edges.
Substitutions
Using dairy free butter might change the consistency of the pie crust but the filling can easily be adjusted for different diets.
- Gluten Free - Use gluten free flour in your crust recipe
- Vegan - use ¼ cup of apple sauce in place of the egg
Equipment
This recipe comes together easily without fancy equipment but if you don't have a pastry brush or want to see my other favorites check out my kitchen must haves.
Storage
You can store the pumpkin pasty filling for up to 3 days in the refrigerator if you are waiting to bake them.
Related
Looking for other recipes like this? Try these:
What to Make with Pumpkin Pasties
Here are more of my favorite recipes:
Pumpkin Pasties
Ingredients
- 1 can pumpkin
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 1 easy hand pie crust or premade pie crust
- 1 egg
- 1 tablespoon water
Instructions
- Mix pumpkin, brown sugar, cinnamon and allspice in a small bowl until combined.
- Mix your egg and tablespoon of water in a seapate bowl to make your egg wash.
- Roll out your hand pie crust or store bought crust to ¼-1/3" thickness.
- Using a 5 or 6" diameter round or oval cookie cutter (I used a large jar lid) cut circles in your dough.
- Put about 2 tablespoons of pumpkin filling in the middle of each circle.
- Use a little bit of your egg wash around the edges of half of each circle. Fold over each hand pie, crimp edges with a fork then poke holes with a knife as shown.
- Bake at 375 degrees for 18-20 minutes until lightly browned.
Comments
No Comments