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Pumpkin Pasties

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

Ingredients

For the Pumpkin Pasties:

  • 2 pie crusts store-bought or homemade
  • 3 oz cream cheese softened (85 g)
  • ⅓ 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!