Pumpkin Pasties Recipe

Introduction

These Pumpkin Pasties are a delightful fall treat, perfect for enjoying the flavors of pumpkin and warm spices wrapped in flaky pastry. They bake quickly and make a cozy snack or dessert that everyone will love.

Ingredients

• 1 cup pumpkin puree
• 4 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 refrigerated pie crusts (room temperature)
• 1 egg
• 1 tablespoon granulated sugar

Instructions

1. Step 1: Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
2. Step 2: In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, ground ginger, ground cloves, and nutmeg. Mix well until fully incorporated.
3. Step 3: Roll out the refrigerated pie crust dough on a clean surface. Using a glass cup, cut out small circles from the dough and place them on the prepared baking sheet.
4. Step 4: Spoon about one heaping tablespoon of the pumpkin mixture onto the center of each dough circle.
5. Step 5: Fold the dough over the filling to form a half-moon shape. Press the edges together and seal by pinching with a fork.
6. Step 6: Using a sharp knife, carefully cut a small lightning bolt shape on the top of each pasty to allow steam to escape.
7. Step 7: Prepare an egg wash by whisking the egg with one teaspoon of water until combined. Brush this wash evenly over each pasty.
8. Step 8: Sprinkle the granulated sugar on top of the egg-washed pasties for a touch of sweetness and a slight crunch.
9. Step 9: Bake the pasties in the preheated oven for 5-6 minutes, or until they turn a beautiful golden brown color. Remove from the oven and let cool slightly before serving.

Tips & Variations

• For extra flavor, add a pinch of ground allspice or cardamom to the pumpkin filling.
• Use homemade pie crust if you prefer a fresher, flakier pastry.
• Brush with melted butter instead of egg wash for a softer, buttery finish.
• Serve warm with a dollop of whipped cream or vanilla ice cream for a cozy treat.

Storage

Store leftover pumpkin pasties in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit for about 5 minutes to restore crispness. These pasties are best enjoyed fresh but can also be frozen before baking for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option. Just make sure it is 100% pumpkin and not pumpkin pie filling, which contains added spices and sugar.

How do I prevent the pasties from getting soggy?

Make sure to cut the ventilation slits (like the lightning bolt shape) on top of the pasties to allow steam to escape during baking. Also, avoid overfilling the pasties to prevent leakage that can cause sogginess.

Pumpkin Pasties Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

Delight in these warm, flaky Pumpkin Pasties, perfect for a cozy fall treat. Made with spiced pumpkin puree enclosed in buttery pie crusts, these handheld pastries are easy to prepare and bake to golden perfection. A hint of cinnamon, ginger, cloves, and nutmeg adds the quintessential autumn flavor that will fill your kitchen with comforting aromas.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 10–12 pasties 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 1 cup pumpkin puree
• 4 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg

Pastry

• 2 refrigerated pie crusts (room temperature)

Topping

• 1 egg
• 1 tablespoon granulated sugar
• 1 teaspoon water (for egg wash)

Instructions

1. Preheat Oven: Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside to prepare for baking the pasties.
2. Prepare Filling: In a medium bowl, thoroughly mix together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and nutmeg until well combined and smooth.
3. Cut Dough Circles: Roll out the refrigerated pie dough to an even thickness. Using a glass cup, cut out small circles of dough, then arrange them on the lined baking sheet.
4. Add Filling: Place a heaping tablespoon of the pumpkin mixture onto the center of each dough circle, ensuring not to overfill to prevent leakage.
5. Seal Pasties: Fold the dough over the pumpkin filling to create a semicircle and firmly pinch the edges closed with a fork to seal the pasties and prevent filling from spilling out.
6. Decorate Top: Use a sharp knife to carefully cut a lightning bolt shape into the top of each pasty for ventilation and a decorative touch.
7. Make Egg Wash: In a small bowl, whisk one egg with one teaspoon of water until smooth to create an egg wash for brushing.
8. Brush and Sprinkle: Brush the egg wash evenly over the top of each pasty. Then sprinkle with granulated sugar to add a delicate crunch and slight sweetness.
9. Bake: Bake the assembled pasties in the preheated oven for 5 to 6 minutes or until they turn a beautiful golden brown color. Remove from oven and allow to cool slightly before serving.

Notes

• Ensure the pie crust is at room temperature to make it easier to roll and shape.
• Do not overfill the pasties to prevent spilling during baking.
• Use parchment paper to prevent sticking and for easy cleanup.
• The lightning bolt cut on top helps steam escape and adds a festive look.
• Serve warm, optionally with a dusting of powdered sugar or a side of whipped cream for added delight.

Keywords: pumpkin pasties, fall dessert, pumpkin pastry, easy pumpkin recipe, autumn treats