Pumpkin Pasties
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Total Time: 58 minutes
- Yield: 10 1x
- Category: Dessert
Ingredients
Scale
For the Pumpkin Pasties:
- 2 pie crusts (store-bought or homemade)
- 3 oz cream cheese (softened (85 g))
- â…“ 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)
Instructions
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!
