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Pumpkin Pasties

Inspired by the Harry Potter books! Made with crisp, flaky, buttery, homemade pie crust and filled with a scrumptious maple pumpkin filling! SO delicious.
Course Dessert
Cuisine Dessert
Keyword Harry Potter Recipes, Pumpkin Pasties, Pumpkin Pie, Hand Pies, Pumpkin Hand Pies
Prep Time 25 minutes
Cook Time 16 minutes
Pie Dough Chilling 40 minutes
Author Stephanie Simmons


For the Pumpkin Filling

  • 1 can pumpkin NOT pumpkin pie filling
  • 3 TBSP butter, softened
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 3/4 tsp ground cloves
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg for egg wash

For the Pie Crust

  • 3 cups all-purpose flour
  • 3/4 tsp salt
  • 1 TBSP sugar
  • 2 TBSP shortening
  • 16 TBSP cold salted butter
  • 9-10 TBSP ice water


  • Prep: Preheat oven to 400 degrees.
  • Make the Pie Crust: Follow the directions in this post, through step 5, to make the pie crust. It will need to chill in the freezer for 30 minutes. Make the filling while it chills. Allow 10 minutes for the pie crust to set out before trying to roll it out, as well.
  • Make Pumpkin Filling: In a bowl, combine pumpkin and softened butter with mixer. Add remaining ingredients and mix.
  • Assemble the Pumpkin Pasties: Roll pie crust to about 1/4 inch thick and cut circles out with a bowl or glass (mine were about 5.5 inches across). Set a few of these circles on a parchment-paper lined baking sheet and spoon about 2 spoonfuls of the pumpkin mixture onto one side of the circle, leaving some space between the mixture and the edge of the dough.
    Beat the egg in a bowl and brush a little around the edges of each circle. Then, fold the circle in half and gently press the edges together, forming a half-circle. (I put about 6-8 of these on one cookie sheet, but you can adjust this depending on pan/pie size. Don’t overcrowd the pan).
    Crimp the edges of the pastry using a fork. Lightly brush the egg wash all over each of the pies once they have been sealed and crimped. Cut a few small slits in the top.
  • Bake: Bake for 16-20 minutes, rotating the pan halfway through. Pies should be golden brown when done and if you cut slits you may see the filling bubbling slightly.
  • Serve + Store: Let cool on pan for a few minutes and then enjoy these while they're warm!
    Store leftovers, tightly covered or in an airtight container at room temp for 3-4 days. They're best day-of, though, as the crust may lose a bit of it's crisp-ness.