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Home » Recipes » Desserts & Baking

pumpkin pasties with maple glaze

September 29, 2022 21 Comments

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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. this recipe

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:

  • Pumpkin Streusel Muffins with Maple Glaze
  • Pumpkin Snickerdoodles with Rum Caramel
  • Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
  • Pumpkin Swirl Cheesecake
  • Homemade Pumpkin Granola
  • Pumpkin Scones with Bourbon Vanilla Glaze
  • Pumpkin Whoopie Pies
  • Mom’s Best Ever Pumpkin Bread

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!


Pumpkin pasties glazed on a wire rack with mini pumpkins around.

Pumpkin Pasties with Maple Glaze

These 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!
4.75 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Hand Pies, Pumpkin Pie, Thanksgiving Desserts, Fall Desserts
Prep Time: 25 minutes
Cook Time: 16 minutes
Servings: 16 pasties
Calories: 302kcal
Author: Stephanie Simmons

Ingredients

For the Pie Crust

  • 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

For the Pumpkin Filling

  • 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

For the Maple Glaze

  • 1 and 1/2 cups powdered sugar
  • 2 tbsp maple syrup
  • milk, as needed to thin
  • 1/2 tsp vanilla extract
  • pinch cinnamon

Instructions

  • Make the Pie Crust: Follow the directions in this post, through step 5, to make the pie dough. Chill the dough, wrapped tightly in plastic wrap, in the fridge at least 2 hours or up to 2 days, or in the freezer at least 1 hour or up to 3 months (thaw overnight in the fridge). Make the filling while it chills.
  • Prep: Preheat your oven to 400° F. Line a few baking sheets with parchment paper or silicone baking mats.
  • Make Pumpkin Filling: Melt the butter in a medium mixing bowl. Whisk in the remaining filling ingredients. You'll have a thick filling.
  • Assemble the Pumpkin Pasties: Roll your pie dough out on a lightly floured surface, to about 1/8" thick and cut circles out with a bowl or glass 5" in diameter. Place 6 circles on each baking sheet, and spoon 2 generous tablespoons of the pumpkin mixture onto one side of the circle, leaving a border for the egg wash.
    Beat the egg in a bowl and brush it around the edges of each circle. Then, fold the circle in half and gently press the edges together, forming a half-circle.
    Crimp the edges of the pastry using a fork. At this point, if your pies do not feel cold to the touch, they need to chill for 10-20 minutes before baking. Lightly brush the egg wash over the tops of the pies, then cut small slits for venting, and sprinkle the tops with raw or cinnamon sugar.
  • Bake: Bake the pasties for 22-26 minutes. They will be golden brown when done. You can always lift one with a cookie flipper to check for crispness on the bottom, too.
  • Make the Maple Glaze: In a small bowl, whisk together powdered sugar, maple syrup, and vanilla extract. Add a splash of milk to thin more as desired.
  • Serve + Store: Drizzle the warm-from-the-oven pasties with maple glaze and dig in!
    Store leftovers in an airtight container in the fridge for 3-4 days. They're best day-of, however you can reheat them in the oven to retain some of the crisp texture. Harry Potter fans will flip for this pumpkin pasties recipe!

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 266mg | Potassium: 111mg | Fiber: 2g | Sugar: 19g | Vitamin A: 4589IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
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Comments

  1. Laura says

    March 21, 2023 at 12:03 pm

    So is there an egg in the filling and another egg for the egg wash? It says one egg I’m just confused where to use that one egg. Thank you.

    Reply
    • Stephanie Simmons says

      March 21, 2023 at 4:45 pm

      Hi Laura! The egg is just for egg washing the pie crust – it does not go in the filling. Sorry that was a bit unclear, I’ll update the recipe to make that more clear! 🙂 Let me know how you enjoy the recipe.

      Reply
      • Laura says

        March 29, 2023 at 1:08 pm

        5 stars
        Thank you! These were so easy to make and absolutely delicious!! I got so many compliments on them 💁🏻‍♀️☺️ I have a little leftover filling so I’m going to make half a batch again now! Thanks again.

        Reply
        • Stephanie Simmons says

          March 30, 2023 at 8:42 am

          Thanks so much, Laura! 🙂

          Reply
  2. Gloria Chabot says

    October 25, 2020 at 10:29 am

    4 stars
    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

    Reply
    • Gloria Chabot says

      October 25, 2020 at 10:30 am

      also… i calls for a can of pumpkin – i used a15 oz

      Reply
    • Stephanie Simmons says

      January 07, 2021 at 2:23 pm

      Thanks for your comment and notes on the recipe, Gloria! 🙂

      Reply
  3. Stine Mari says

    June 05, 2018 at 12:42 pm

    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!

    Reply
    • Stephanie Simmons says

      June 06, 2018 at 3:46 pm

      Yes!! Another crust lover?

      Reply
  4. sapana says

    May 06, 2018 at 6:49 am

    I love the crust of this delicious and super inviting pasties. Beautiful pictures too.

    Reply
    • Stephanie Simmons says

      May 08, 2018 at 5:08 pm

      Thank you Sapana! ❤️

      Reply
  5. Linda | Brunch-n-Bites says

    May 05, 2018 at 10:38 pm

    oh yum! I love how you use maple syrup to these pasties! I’ll be right there with butterbeer so we can cheer together.

    Reply
    • Stephanie Simmons says

      May 08, 2018 at 5:09 pm

      Haha, love it Linda!!

      Reply
  6. Lisa says

    May 04, 2018 at 1:08 pm

    I love Harry Potter and these look great!!

    Reply
    • Stephanie Simmons says

      May 08, 2018 at 5:11 pm

      Yes! HP is the best⚡️

      Reply
  7. Casey Rodweller says

    May 04, 2018 at 8:16 am

    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!

    Reply
    • Stephanie Simmons says

      May 08, 2018 at 5:11 pm

      Love it, Casey! ??

      Reply
  8. Kacie Morgan says

    May 04, 2018 at 5:27 am

    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!

    Reply
    • Stephanie Simmons says

      May 08, 2018 at 5:12 pm

      That sounds amazing, Kacie!

      Reply
  9. Adriana Lopez Martin says

    May 04, 2018 at 12:11 am

    This are just perfection. In Mexico we do something similar but we call them pumpkin empanadas =) I wish I could eat one right now.

    Reply
    • Stephanie Simmons says

      May 08, 2018 at 5:12 pm

      That sounds lovely!

      Reply

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