pumpkin pasties with maple glaze

Name: Pumpkin Pasties with Maple Glaze
Prep time: 25 min
Cook time: 16 min
Ingredients: 3 cups all-purpose flour (390 grams); 3/4 tsp salt; 1 tbsp sugar; 18 tbsp salted butter, cold; 9-10 tbsp ice cold water; 2 tbsp butter, melted; 1 can pumpkin, not pumpkin pie filling (You'll need just 2/3 of the can); 1/4 cup maple syrup; 3 tbsp brown sugar, packed; 3/4 tsp vanilla extract; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ground cloves; 1/8 tsp ground ginger; 1/4 tsp salt; 1 large egg (For Egg Washing - not for the filling); 1 and 1/2 cups powdered sugar; 2 tbsp maple syrup; milk, as needed to thin; 1/2 tsp vanilla extract; pinch cinnamon

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Pumpkin Pasties are made with a maple pumpkin filling, wrapped inside an all-butter flaky pie crust. Top these with a silky maple glaze while they’re hot from the oven. These mini pies are so much easier to make than a whole pumpkin pie!

Pumpkin pasties on a wire rack on a dark blue background.

Yes, these sweet pumpkin pasties are inspired by our favorite childhood series! You’ll feel like you’ve steppe onto the hogwarts express once you’ve taken a bite of these pumpkin pies. Now all we need is a glass of pumpkin juice from the trolley witch!

Why you’ll love these Pumpkin Pasties:

Sweet Pumpkin Filling – These pasties have an easy pumpkin filling filled with warm fall spices.
Flaky Homemade Pie Crust – The pumpkin filling is wrapped in my homemade all-butter pie crust – it’s extra flaky!
Maple Glaze – Top your delicious little hand pies with a quick maple glaze – it pairs perfectly with the pumpkin flavor.

A close-up on a pumpkin pastie broken in half with flaky layers and pumpkin filling showing.

Ingredient Overview:

Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
Canned Pumpkin – Use canned pumpkin, not pumpkin pie filling. This is essentially pumpkin puree for those who don’t live in the U.S. (I’ve been getting questions about this!)
Brown sugar – Brown sugar adds sweetness to the pumpkin and compliments the warm spices.
Maple Syrup – Maple and pumpkin pair so well together, so I like adding a bit of maple syrup to my filling!
Vanilla Extract – Be sure to use real vanilla extract for best results.

Ingredient Substitutions:

Dairy-free – I haven’t tried making my pie crust with dairy-free butter, but if you have tried it that’s certainly an option for a dairy-free pie crust.

How to Make this Pumpkin Pasty Recipe Step-by-Step:

Step 1: Make the Pie Dough. Follow the directions in my “perfect pie crust” post for the perfect flaky crust. Chill it and then cut out large circles. Chill those in the fridge while you mix up the filling.

Step 2: Make the Pumpkin Filling. Whisk together melted butter, pumpkin, sugar, maple syrup, vanilla extract, and warm pumpkin pie spice in a large bowl

Two images: one of pie dough circles and one of the bowl of pumpkin filling.

Step 3: Assemble the Pasties. Add 2 tablespoons pumpkin filling to each dough circle, then brush the edges with egg wash. Fold the dough over to form a half moon shape, and seal the edges with your fingertip. Crimp the edges with a fork, brush the top of the pasties with egg wash and add a sprinkle of raw or cinnamon sugar.

Two images: one of the pumpkin filling on dough circles, and one of the assembled pasties.

Step 4: Bake and Glaze the Pasties. Bake the pasties as directed in the recipe card below. Drizzle maple glaze over each warm pumpkin pasty, and enjoy!

Pumpkin pasties with glaze on a wire rack.

These pumpkin hand pies are incredibly delicious – especially warm from the oven, with that maple glaze melting over the tops. You’ll swoon over this simple recipe!

Pumpkin pasties topped with maple glaze on a wire rack with small pumpkins scattered around.

Expert Success Tips:

Pie Crust – I highly recommend making your own pie crust for these pumpkin hand pies – store bought just can’t compare to the buttery, flaky texture of homemade! Be sure to read my post on Perfect Pie Crust for tons of step-by-step photos, troubleshooting, and tips.

FAQs:

Can I make these Pumpkin Pasties ahead?

Yes! The pie dough can be made 2 days ahead and kept in the fridge, or make and freeze it for up to 3 months. Thaw in the fridge overnight before using. The assembled hand pies, without the egg wash on the top, can be frozen in an airtight container for up to 3 months. Bake from frozen with the egg wash and sugar on top.

Recipe Variations:

Glaze – I love adding some cinnamon and nutmeg to the glaze to punch up the flavor even more!
Salted Caramel – A drizzle of my homemade salted caramel sauce would be a delicious alternative to the glaze.
Puff Pastry – Use puff pastry if you want an even flakier pasty!

Broken open halves of a pumpkin pasty in a stack .

Serving + Storing this Recipe:

These pumpkin pasties are best while they’re fresh and warm from the oven, but leftovers can be cooled at room temperature, and stored in the fridge in an airtight container for 2-3 days. Reheat in the oven to revive the crisp texture of the crust.

Special Tools:

(The links below are affiliate links, which means I earn a small commission if you make a purchase using that link.)

Pastry Cutter – This makes cutting the butter into the flour SO easy when making pastry dough! They’re inexpensive and easy to find.
Pastry Brush – Use a pastry brush to brush egg wash on your pies.
Round Cutters – You can use a round cutter or biscuit cutter to cut out your pies. I love this set of round cutters because you can use it for pie, biscuits, donuts, cookies, etc.
Rolling Pin – You’ll need a rolling pin to roll out the pie dough.

Pumpkin Pasties with maple glaze on a wire rack on a light surface.

More Pumpkin Recipes to love during Pumpkin Season:

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