Pumpkin Pasties with Maple Glaze

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!

Course Dessert

Cuisine Dessert

Keyword Hand Pies, Pumpkin Pie, Thanksgiving Desserts, Fall Desserts

Prep Time 25

Cook Time 16

Servings 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!

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