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 minutesminutes
Cook Time 16 minutesminutes
Servings 16pasties
Calories 302kcal
Author Stephanie Simmons
Ingredients
For the Pie Crust
3cupsall-purpose flour390 grams
3/4tspsalt
1tbspsugar
18tbspsalted butter, cold
9-10tbspice cold water
For the Pumpkin Filling
2tbspbutter, melted
1canpumpkin, not pumpkin pie fillingYou'll need just 2/3 of the can
1/4cupmaple syrup
3tbspbrown sugar, packed
3/4tspvanilla extract
1tspcinnamon
1/2tspnutmeg
1/2tspground cloves
1/8tspground ginger
1/4tspsalt
1largeegg For Egg Washing - not for the filling
For the Maple Glaze
1 and 1/2cupspowdered sugar
2tbspmaple syrup
milk, as needed to thin
1/2tspvanilla extract
pinchcinnamon
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!