These Homemade Pumpkin Pasties are inspired by the Harry Potter books! They’re made with crisp, flaky, buttery, homemade pie crust and filled with a scrumptious maple pumpkin filling! SO delicious.
This post was originally published in September of 2017 but I just gave the photos some fresh edits and made the recipe clearer! I’m bumping it back to the top of my posts in honor of Harry Potter’s birthday.
If you’re not sure what pumpkin pasties are – they’re like mini pumpkin pies – but better. You can hold them in your hand and are perfect for breakfast (or any other time of the day). You also get a lot more crust this way – and we all know the only reason people eat pie is for the crust…..or is that just me? I mean, it’s buttery and flaky and crisp. It’s a little sweet and a little salty. What more could we possibly ask for??
The flavor in these is a little bit different from traditional pumpkin pie too. And by different – I mean tastier. yummier. BETTER. It’s because I used maple syrup instead of regular granulated sugar to sweeten these! Bonus points for no refined sugar in the filling. There’s a tiny bit in the crust but who’s counting anyways.
I know you might be intimidated by the whole making-a-pie-crust-from-scratch thing but I promise – It’s a lot easier than you think. I have a whole blog post that tells you exactly how to make the best homemade pie crust – and I’ve included TONS of tips and tricks and troubleshooting help in it! If you’re not feeling adventurous though, you can use pre-made pie dough.
Grant is not really into the whole pie crust-obsession that I’ve got going on (nor is he into my pumpkin obsession) but he had to admit that these were pretty tasty. Win! We naturally consumed these with some apple juice (it was the closest thing we had to pumpkin juice) and a viewing of Harry Potter and the Prisoner of Azkaban.
Happy baking, friends!
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Pumpkin Pasties
Ingredients
For the Pumpkin Filling
- 1 can pumpkin NOT pumpkin pie filling
- 3 TBSP butter, softened
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- 3/4 tsp ground cloves
- 1 tsp nutmeg
- 1/2 tsp salt
- 1 egg for egg wash
For the Pie Crust
- 3 cups all-purpose flour
- 3/4 tsp salt
- 1 TBSP sugar
- 2 TBSP shortening
- 16 TBSP cold salted butter
- 9-10 TBSP ice water
Instructions
- Prep: Preheat oven to 400 degrees.
- Make the Pie Crust: Follow the directions in this post, through step 5, to make the pie crust. It will need to chill in the freezer for 30 minutes. Make the filling while it chills. Allow 10 minutes for the pie crust to set out before trying to roll it out, as well.
- Make Pumpkin Filling: In a bowl, combine pumpkin and softened butter with mixer. Add remaining ingredients and mix.
- Assemble the Pumpkin Pasties: Roll pie crust to about 1/4 inch thick and cut circles out with a bowl or glass (mine were about 5.5 inches across). Set a few of these circles on a parchment-paper lined baking sheet and spoon about 2 spoonfuls of the pumpkin mixture onto one side of the circle, leaving some space between the mixture and the edge of the dough.Beat the egg in a bowl and brush a little around the edges of each circle. Then, fold the circle in half and gently press the edges together, forming a half-circle. (I put about 6-8 of these on one cookie sheet, but you can adjust this depending on pan/pie size. Don’t overcrowd the pan). Crimp the edges of the pastry using a fork. Lightly brush the egg wash all over each of the pies once they have been sealed and crimped. Cut a few small slits in the top.
- Bake: Bake for 16-20 minutes, rotating the pan halfway through. Pies should be golden brown when done and if you cut slits you may see the filling bubbling slightly.
- Serve + Store: Let cool on pan for a few minutes and then enjoy these while they're warm! Store leftovers, tightly covered or in an airtight container at room temp for 3-4 days. They're best day-of, though, as the crust may lose a bit of it's crisp-ness.
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Gloria Chabot says
the recipe was super easy- fyi yield was 15-5.5″ handpies and i used 2 rounded reasooons if filling in each and it worked perfectly for all the handpies with no leftover filling
next time i would add a couple of tablespoons of brown sugar for a deeper sweetness- likes it but think it needs a little more than the maple gives
Gloria Chabot says
also… i calls for a can of pumpkin – i used a15 oz
Stephanie Simmons says
Thanks for your comment and notes on the recipe, Gloria! 🙂
Stine Mari says
I’m so with you on making smaller portion sized – because of more crust! These are so cute, and even though it’s June now, I’d still want a bite!
Stephanie Simmons says
Yes!! Another crust lover?
sapana says
I love the crust of this delicious and super inviting pasties. Beautiful pictures too.
Stephanie Simmons says
Thank you Sapana! ❤️
Linda | Brunch-n-Bites says
oh yum! I love how you use maple syrup to these pasties! I’ll be right there with butterbeer so we can cheer together.
Stephanie Simmons says
Haha, love it Linda!!
Lisa says
I love Harry Potter and these look great!!
Stephanie Simmons says
Yes! HP is the best⚡️
Casey Rodweller says
These look absolutely fantastic! I love just about anything pumpkin! I think I am going to have to make these sometime really soon!!! Definitely adding them to the Thanksgiving rotation!
Stephanie Simmons says
Love it, Casey! ??
Kacie Morgan says
Mmm, I really got into pumpkin last year and these look delicious. I can just picture myself munching on one, possibly around a campfire – all cosy!
Stephanie Simmons says
That sounds amazing, Kacie!
Adriana Lopez Martin says
This are just perfection. In Mexico we do something similar but we call them pumpkin empanadas =) I wish I could eat one right now.
Stephanie Simmons says
That sounds lovely!