Pumpkin Pasties

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Get ready to experience the magic of Harry Potter with these amazing pumpkin pasties! Shaped like little pumpkins, these buttery pastries are filled with a sweet pumpkin filling that’s just like what you’d find on the Hogwarts Express.

If you’ve ever dreamed of tasting a pumpkin pasty from the trolley cart, now’s your chance! These homemade treats will transport you straight to the Wizarding World of Harry Potter. They’re perfect for a cozy Harry Potter movie marathon or a themed party. And while they’re ideal for pumpkin season, you can enjoy them any time you need a little extra magic – even if you’re not a die-hard fan of the books!

Why you’ll fall in love with these homemade pumpkin pasties:

  • They’re a breeze to make, especially with store-bought pie crust. You’ll have these whipped up in no time!
  • How cute are they? These mini pumpkin pies shaped like pumpkins are as adorable as they are delicious.
  • Making these treats is a fun way to bring the magic of Harry Potter to life. It’s like stepping right into the pages of the books!
  • And let’s not forget about the taste – flaky pie crust, creamy pumpkin filling, and a sprinkle of spiced sugar make these pasties irresistible.

Pumpkin Pasties

Prep Time 40 minutes
Cook Time 18 minutes
Course Dessert
Servings 10


For the Pumpkin Pasties:

  • 2 pie crusts store-bought or homemade
  • 3 oz cream cheese softened (85 g)
  • cup brown sugar 73 g
  • 2 teaspoons cornstarch 5 g
  • ¾ cup canned pumpkin puree at room temperature (183 g)
  • 1 egg yolk at room temperature
  • 1 teaspoon vanilla
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon heavy cream 15 ml

For the Egg Wash & Sugar Topping:

  • 1 egg beaten
  • ¼ cup granulated white sugar 50 g
  • ½ teaspoon pumpkin pie spice
  • Turbinado sugar for sprinkling


For the Pumpkin Pasties:

  • – Preheat your oven to 400°F and line two baking sheets with parchment paper.
  • – In a large bowl, mix together the cream cheese, brown sugar, and cornstarch until smooth.
  • – Add the pumpkin puree, egg yolk, vanilla, pumpkin pie spice, and heavy cream. Mix until smooth.
  • – Roll out the pie crusts and cut out 20 mini pumpkins using a 4″ pumpkin cookie cutter. Re-roll the dough as needed.
  • – Transfer 10 pumpkins to each prepared baking sheet. Spoon a heaping tablespoon of pumpkin filling onto the center of each pumpkin.
  • – Brush the edges with egg wash, then place another pumpkin on top of each filled pumpkin. Press the edges together with a fork and cut a small lightning bolt into the center of each.
  • – Chill the pasties in the fridge for 20 minutes.

Baking the Pumpkin Pasties:

  • – While the pasties chill, combine the granulated sugar and pumpkin pie spice in a small bowl.
  • – Remove one baking sheet from the fridge and brush the tops of the pasties with egg wash. Sprinkle with the spiced sugar and turbinado sugar.
  • – Bake for 17-19 minutes until lightly golden brown. Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  • – Repeat with the second baking sheet of pasties. Enjoy your magical pumpkin treats!

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