A Harry Potter fan-favorite recipe, these delectable homemade Pumpkin Pasties are the embodiment of autumn. Also known as pumpkin hand pies, these little pockets of fall flavor boast a buttery crust enfolding a spiced pumpkin filling, creating the ultimate seasonal indulgence!
Oh pumpkin pasties, what a hold you have on my heart. As an avid reader and fan of all things Harry Potter, this is a must-make recipe for us each fall - alongside a big batch of homemade chocolate frogs, of course!
But even if you're a Harry Potter fan, the delicious fall flavors and buttery crust are sure to win you over to this amazing dessert.
And just like our apple hand pies, these pumpkin pasties are super easy to make and can be made with store-bought or homemade pie crust.
3 Secrets To Making the Best Pumpkin Pasties
I make a huge batch of these for my entire family (about 14 people) to enjoy any time we have a Harry Potter marathon, and over the last 20 years, I've learned a thing or two. Here are my expert tips on making the best pumpkin pasties ever!
- Chilled Dough Excellence: Ensure your pie dough is optimally chilled before assembling for a delicate, flaky crust. If using fresh homemade dough, chill for 30 minutes before rolling and cutting. If you are using store-bought dough, leave it out on the counter for about 30 minutes to let it warm up (just enough) before rolling!
- Picking Ideal Pumpkins: Blend sweet and flavorful pumpkin varieties for an exquisite filling. Combinations like Sugar Pie and Butternut offer a classic taste. You can also use canned pumpkin for a smoother texture to your pie filling.
- Mind the Filling Quantity: Refrain from overfilling the pasties to prevent leakage during baking. Tailor the filling amount to the size of your circles. For a 5" circle of dough, use a heaping tablespoon of filling to start with, and add more if you can. You want a nice crimp on the edges without any filling oozing out!
Ingredients
Here's a quick look at what you'll need to create these pumpkin hand pies. Any substitutions are also listed here, and there is a full printable recipe card at the bottom of the post!
- All-Purpose Flour: Use einkorn flour or any all-purpose wheat.
- Butter: Incorporates richness and flakiness; ensure it's cold and cubed. Lard can also be used, do not use coconut oil.
- Salt: Elevates overall crust flavor. Don't skip!
- Pumpkin: Opt for Sugar Pie or Butternut pumpkins for the ideal texture and taste.
- Granulated Sugar: Adds sweetness to the pumpkin filling. You can also use maple syrup, monk fruit, or any other sweetener you prefer.
- Light Brown Sugar: Imparts caramel notes to complement the pumpkin. If not using sugar at all, add a bit more sweetener of choice.
- Pumpkin Pie Spice: A harmonious blend for pumpkin desserts; swap with cinnamon or cinnamon and nutmeg. You can also make your own pumpkin pie spice too!
- Vanilla Extract: Elevates flavor depth in the filling. Don't skip!
- Egg: Brush for a golden hue; milk offers similar results.
- Powdered Sugar: Combines with milk and vanilla for a drizzle atop the pasties. You can also use maple powdered sugar if skipping cane sugar.
- Sparkling Sugar (optional): Enhances appeal with a hint of sweetness.
Instructions
With all your ingredients ready to go, it's time to make our pumpkin pasties! Here is an overview of the steps.
- Prepare: Combine flour and cubed butter in a food processor until pea-sized balls form in the dough. Add water and salt and pulse until a dough is formed.
- Chill: Divide dough into two sections, wrap in saran wrap, and refrigerate for about 30 minutes before pie assembly.
- Combine: Mix diced, cooked pumpkin (or canned pumpkin) with sugars, pumpkin pie spice, vanilla, and flour until smooth for the luscious filling.
- Roll: Roll dough to 1/4 inch thickness and cut into circles with a 5-inch cookie cutter.
- Assemble: Add filling, fold the dough, crimp edges, and vent the tops (optional).
- Top: Brush the pasties with egg wash or milk; add optional sparkling sugar.
- Bake: Oven-bake at 400°F for 20-25 minutes until golden brown.
- Optional Glaze: Mix powdered sugar, milk, and vanilla for a drizzle.
- Serve: Drizzle glaze and relish these pumpkin pasties, whether on their own or with vanilla ice cream.
Common Questions
Absolutely! Assemble and freeze before baking; adjust the baking time up by 2 minutes when baking from frozen.
Indeed! Opt for a smaller cutter for bite-sized versions and use less filling!
Store in an airtight container at room temperature for up to 4 days; reheat briefly for flakiness.
Substitute with almond or soy milk for a vegan-friendly option.
Even More Seasonal Delights
If you love the flavors of fall as much as I do, here are a few of my fall favorite desserts to try next!
Homemade Pumpkin Pasties (Pumpkin Hand Pies)
Ingredients
For Crust
- 2 1/4 Cups Einkorn Flour 270g
- 1 Cup COLD Butter cubed
- 1/4 Cup COLD water
- dash of salt
For Filling
- 1 cup cooked pumpkin or canned pumpkin
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon all-purpose flour
For Topping
- 1 large egg
- 1 teaspoon water
- sparkling sugar optional
For Glaze (optional)
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Combine flour and cubed butter in a food processor until pea-sized balls form in the dough. Add water and salt and pulse until a dough is formed.
- Divide dough into two sections, wrap in saran wrap, and refrigerate for about 30 minutes before pie assembly.
- Mix pureed, cooked pumpkin (or canned pumpkin) with sugars, pumpkin pie spice, vanilla, and flour until smooth for the luscious filling.
- Roll dough to 1/4 inch thickness and cut into circles with a 5-inch cookie cutter.
- Add filling, fold the dough, crimp edges, and vent the tops (optional)
- Brush the pasties with egg wash or milk; add optional sparkling sugar.
- Oven-bake at 400°F for 20-25 minutes until golden brown.
- (Optional) Mix powdered sugar, milk, and vanilla for a drizzle.
- Drizzle glaze if desired, and enjoy these pumpkin pasties, whether on their own or with vanilla ice cream.
Notes
Substitutions
- Granulated Sugar: Adds sweetness to the pumpkin filling. You can also use maple syrup, monk fruit, or any other sweetener you prefer.
- Light Brown Sugar: Imparts caramel notes to complement the pumpkin. If not using sugar at all, add a bit more sweetener of choice.
- Pumpkin Pie Spice: A harmonious blend for pumpkin desserts; swap with cinnamon or cinnamon and nutmeg. You can also make your own pumpkin pie spice too!
FAQs
Can I Freeze Pumpkin Pasties? Absolutely! Assemble and freeze before baking; adjust the baking time up by 2 minutes when baking from frozen.Nutrition
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