Pumpkin pasties are sweet, handheld pastries filled with spiced pumpkin. They're perfect for serving at your next Harry Potter themed party or for Halloween.
Pumpkin pasties are my latest recipe inspired by the Harry Potter fantasy book series. These sweet handheld dessert pies are filled with pumpkin pie spiced filling. They're the perfect sweet treat for fall!
A pasty (pronounced like PASS-tee), is a small, baked pastry, usually associated with Cornwall, United Kingdom. Pasties can be made with savory meat fillings or sweet dessert fillings. This version is made with flaky pie crust and a sweet, spiced pumpkin pie filling.
Pair these pumpkin pasties with some pumpkin juice for your next Harry Potter movie party. These sweet pumpkin turnovers would also make a great addition to your Halloween party or Thanksgiving.
This recipe was inspired by the Harry Potter fantasy book series. Pumpkin pasties are served on the Hogwarts Express by Honeydukes Sweetshop, which is how the students travel to and from the Hogwarts School of Witchcraft and Wizardry.
A pasty is a Cornish baked pastry, often filled with meat and vegetables. These pumpkin pasties are a sweet variation, filled with a pumpkin pie type filling and topped with a crunchy sugar crust.
For more information: Wikipedia - Pasty
Ingredients and substitutions
- Pie crust - For this recipe, you'll need two pie crusts. Store bought or homemade pie crust can be used for this recipe.
- Pumpkin puree - You'll need pumpkin puree, not pumpkin pie filling, for this recipe. What's the difference? Pumpkin puree is simply cooked and pureed pumpkin. Pumpkin pie filling has additional ingredients added, like sugar and spices, making it ready to pour into a pie and bake. If you're not sure which one you have, check the ingredients on the back.
- Spices - The cinnamon, ginger, nutmeg, and cloves can be substituted with an equal amount of pumpkin pie spice blend.
- Turbinado sugar - Can be substituted with granulated sugar for the sugar crust.
- Brown sugar - Gives the filling a nice caramelized flavor, but can be substituted with granulated sugar if needed.
Tips and tricks
Cutting perfect circles - Don't have a biscuit cutter or large round cookie cutter? I used a wide mouth 16-ounce mason jar lid, which is about 3.5 inches in diameter. A drinking glass, small bowl, or round tupperware lid could also work in a pinch.
Make use of all your dough - To make 20 pastries from two pie crusts, gather your leftover dough and reroll it until it's all used up.
Don't overfill your pasties - For a 3.5 inch round pasty, I added about 2 teaspoons of filling. Test how much filling you'll need by making a single pasty and sealing the edges with a fork. If any filling spills out the sides, it's been overfilled.
Serving your pasties - Pasties can be served warm or at room temperature. Either way, they're best served the same day as baking.
Frequently asked questions
Pasties can be made savory or sweet. However, these pumpkin pasties are sweet, like a pumpkin pie turnover.
They're much like a classic pumpkin pie - the filling is sweet and spiced, and the crust is flaky and buttery.
Pasty is pronounced like PASS-tee.
Leftover pasties will keep for 2-3 days in a tightly sealed container at room temperature, or up to a week in the refrigerator. The pie crust will soften over time, which is why they're best served the same day of baking.
Unbaked pasties can be frozen for up to 2 months in a tightly sealed, freezer safe container. After assembling, but before adding your egg wash, lay your pasties in a single layer on a parchment lined baking sheet. Freeze until solid, about 2 hours, then transfer to a freezer safe container. Unbaked pasties can be baked straight from the freezer - simply add 5 minutes to the baking time.
- ¾ cup (170 g) canned pumpkin puree
- ¼ cup (53 g) brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- 2 refrigerated pie crusts
- 1 large egg
- 1 tablespoon water
- 2 tablespoons turbinado sugar, or granulated sugar
- Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- In a bowl, add pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves. Stir to combine and set aside.
- Dust counter top with flour and roll out pie crust to ⅛" thickness. Cut dough into 3 to 4 inch circles using a cookie/biscuit cutter, round lid, or drinking glass. Reroll dough and continue cutting circles until no dough remains. I made twenty 3.5" round circles from two pie crusts.
- Lay dough onto prepared baking sheets and add 2 teaspoons of filling to the center of each dough circle (filling amount will vary based on the size of your circles). Fold dough over to cover filling and pinch the edges closed with a fork.
- In a small bowl, whisk together egg and water. Brush the top of each pasty with egg wash, sprinkle with turbinado sugar, and cut three slits into the top of each pasty to vent.
- Bake for about 20-24 minutes, or until pasties are golden brown. Transfer to a cooling rack and allow to cool for 10 minutes before serving.
- Cinnamon, ginger, nutmeg, and cloves can be substituted with pumpkin pie spice.
- Pasties can be assembled ahead of time and frozen (before adding egg wash) for up to two months in a tightly sealed container. To bake from frozen, continue with directions as written, but add up to 5 minutes of baking time.
- Leftover pasties can be stored in a tightly sealed container at room temperature for 2-3 days, or up to a week in the refrigerator. Pie crust will soften as it sets, and pasties are best served the same day.