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!
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.
- 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.
- 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
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.
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!
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!
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.
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.
- 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!
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.
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- 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.
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!
Pumpkin Pasties with Maple Glaze
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
- 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!