pumpkin pasties

Any other Harry Potter nerds out there? Yes, I’m a HUGE Harry Potter nerd. (Fan?)

I think I mayyyy have crossed out of the fan territory and into the nerd territory after my husband and some friends of ours went with me (were dragged with me) to a Harry Potter trivia night a few weeks ago.

Since this event happened to be at a beer garden, I was easily able to trick them into joining me.

By the end of the night, I could no longer hide my IMMENSE Harry Potter nerd-dom (no shame!) That whole event got me in the mood to bake something wizard-worthy so I came up with this recipe for Pumpkin Pasties.

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? The flavor in these is a little bit different from traditional pumpkin pie too.

(And by different – I mean tastier. yummier. BETTER.)

Did I mention that these have ZERO refined sugar? Bonus points! You will feel so healthy. Plus, maple syrup just tastes AMAZING.

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. 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 buttttt he had to admit that these were pretty tasty. Win.

 We naturally consumed them 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.


  • 1 can pumpkin (not pumpkin pie filling)
  • 3 TBS softened butter
  • 1/3 c. pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3/4 tsp ground cloves
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg (for egg wash)

Pie crust – recipe here

Preheat oven to 400 degrees. Follow the directions (linked above) to make the pie crust.

In a bowl, combine pumpkin and softened butter with mixer. Add remaining ingredients and mix. 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 spread a little around the edges of each circle. Then, fold the circle over the mixture 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 paint the egg wash all over each of the pies once they have been sealed and crimped. Cut a few small slits in the top, if you want.

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. Let cool on pan for a few minutes and then cool on a rack. Serve with a heap of good ‘ol vanilla ice cream and Harry Potter movie(s) of your choice. Because who can watch just one and stop.

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