There’s something about warm, spiced pockets of pastry that feels like an instant hug, and Pumpkin Pasties deliver that comfort in every bite. These hand-held pies fill the kitchen with a cinnamon-scented breeze, and the first time you break one open you’ll see a silky, warmly spiced orange filling peeking out — it feels festive and familiar all at once. I reach for Pumpkin Pasties when the air turns crisp, when I need an easy dessert for a holiday gathering, or simply when I want a nostalgic treat that smells like autumn.
Pumpkin Pasties balance flaky, buttery crust with a sweet-spiced pumpkin interior, and they’re small enough to make a whole batch disappear in an afternoon. If you love cozy baking projects, this recipe becomes a fast favorite — and if you want another pumpkin fix while you bake, check out these pumpkin chocolate chip muffins for a companion treat. The smell alone will convince anyone in the house to linger longer.
Why you’ll love this recipe
- The filling is warmly spiced but not overpowering, so it tastes like home.
- The crust is simple and flaky, made with a handful of ingredients you probably already have.
- These are portable and perfect for brunch, school lunches, or parties — everyone loves a hand pie.
- You can make the dough ahead and store it, which makes weeknight baking feel fancy and easy.
I also like how this version echoes classic flavors without being fussy; it’s comfort food with a tidy, modern twist. If you enjoy experimenting with autumn flavors, try pairing the filling with a quick pumpkin spice syrup to brush on top after baking for an extra glaze.
How to make Pumpkin Pasties
First, you make the crust so it has time to chill and firm up — that’s the trick to a flaky edge. Next, you stir together the pumpkin puree and spices, which is when your kitchen starts to smell amazing and you’ll get a little taste to adjust the sweetness. Once the dough is ready, roll it out, cut circles, and spoon the filling onto each one; this is a joyful, hands-on step that’s great to do with a friend or family member.
After you fold and seal each pasty, brush them with beaten egg for a glowing, golden finish. Finally, bake until the tops are deep golden and the filling is set — you’ll notice the edges turn golden first, and the oven scent will tell you they’re close. Let them cool slightly so the filling settles, then enjoy warm.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 2 cups pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 egg (for egg wash)
Butter matters here: using unsalted, chilled butter and cutting it into the flour creates small pockets of fat that steam in the oven and make a tender, flaky crust. If you only have salted butter, reduce the added salt slightly. The pumpkin puree should be thick and not overly watery — canned pumpkin works well for consistency and convenience, while homemade puree can add a fresher flavor if you’ve cooked and pureed sugar pumpkins.
Brown sugar adds depth and a caramel-like note that white sugar can’t replace here, but you can swap half of it for maple syrup if you want a more pronounced maple flavor. The spice blend — cinnamon, nutmeg, ginger, and cloves — gives that classic autumn profile; feel free to tweak it to your taste or use a teaspoon of pumpkin pie spice as an easy substitute.
Directions
Preheat the oven to 375°F (190°C). Start by combining the flour and salt in a mixing bowl, then cut in the chilled, diced butter until the mixture looks like coarse crumbs. Stir in the ice water just until the dough comes together into a ball; don’t overwork it or the crust will lose its flakiness. Wrap the dough in plastic and refrigerate for at least four hours or overnight so it firms up and becomes much easier to roll.
While the dough chills, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves in a separate bowl until smooth. Give the mixture a quick taste to check the balance — you’re looking for a gentle sweetness and warm spice notes, not something cloying. This is when your kitchen will smell delicious and you’ll be extra excited to bake.
On a floured surface, roll the chilled dough into a thin sheet and use a round cutter to cut circles for the pasties. Place a spoonful of the pumpkin mixture in the center of each circle — don’t overfill, or the filling might leak out while baking. Fold each circle over into a half-moon, and press or crimp the edges to seal them well so that the filling stays in.
Brush the tops of each pasty with the beaten egg to give them a glossy, golden finish once baked. Arrange the pasties on a parchment-lined baking sheet and bake for 25–30 minutes until the tops are golden and the crust looks crisp; you’ll notice the edges darken first. Allow the Pumpkin Pasties to cool slightly on a rack before serving so the filling sets up a bit and is safer to eat.
How to serve Pumpkin Pasties
Pumpkin Pasties shine at breakfast or brunch, tucked into a basket next to coffee and fruit, but they’re equally at home as a dessert or a cozy snack. Serve them warm on a platter dusted with a little powdered sugar or alongside a dollop of whipped cream or vanilla ice cream for an indulgent touch. The golden-brown crust contrasts beautifully with the deep orange filling, and the shine from the egg wash makes them look as special as they taste.
For gatherings, arrange them on a wooden board with autumnal garnishes like cinnamon sticks or a sprig of rosemary to add visual interest. They’re portable, so they work well for potlucks or picnics; wrap a few in parchment for an easy, hand-held treat. If you’re hosting a themed spread, pair Pumpkin Pasties with warm apple cider or a spiced latte for a full seasonal experience.
How to store Pumpkin Pasties
Store leftover Pumpkin Pasties in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350°F (175°C) oven for 8–10 minutes to crisp the crust back up; this is my go-to method because it brings back that fresh-baked texture. A microwave warm-up works in a pinch for convenience, but the crust will soften — try 20–30 seconds and check.
For longer storage, freeze the baked pasties on a tray until firm, then transfer them to a freezer bag for up to 2 months. To reheat from frozen, pop them in a 350°F oven for about 20 minutes, or until heated through and the crust crisps. If you freeze them raw after assembling, brush with egg wash just before baking and add a few extra minutes to the baking time.
Tips for perfect Pumpkin Pasties
- Keep everything cold: chilled butter and cold water keep the crust flaky, so work quickly when cutting in the butter.
- Don’t overfill: too much filling causes leaks; fill to about two-thirds of the circle and seal edges firmly.
- Crimp well: use a fork or your fingers to seal the edges tightly — a small dab of water on the edge helps it stick.
- Adjust sweetness: taste the pumpkin filling before assembling; you may prefer a touch more sugar or spice depending on your pumpkin puree.
- Watch the oven: ovens vary, so check at 20 minutes and rotate the tray if your oven has hot spots.
These are small habits that add up — once you get comfortable with the dough and the filling, Pumpkin Pasties become a quick, reliable bake that never disappoints.
Variations
- Maple-Pecan Pumpkin Pasties: Stir 2 tablespoons of maple syrup and 1/4 cup chopped pecans into the filling for a nutty crunch and maple sweetness. Sprinkle chopped pecans on top before baking for extra texture.
- Savory Pumpkin and Sage: Reduce the brown sugar to 2 tablespoons and add 1 tablespoon finely chopped fresh sage and 1/4 cup grated Parmesan for a savory twist that pairs well with roasted meats.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend for the crust and handle it gently as GF doughs can be more delicate; chilling is even more important here.
- Dairy-free: Swap the butter for chilled coconut oil or a vegan butter substitute and use a flax “egg wash” (1 tablespoon ground flax + 3 tablespoons water) for brushing the tops. The flavor will shift slightly, but the result is still wonderfully comforting.
Each variation keeps the handheld charm of Pumpkin Pasties while letting you match them to the occasion or dietary needs.
FAQs about Pumpkin Pasties
Q: Can I use canned pumpkin or should I make my own pumpkin puree?
A: Canned pumpkin is perfectly fine and consistent in texture, which makes it ideal for these pasties. Homemade puree works too and gives a fresher flavor, but make sure it isn’t watery — drain or cook it down if needed so the filling doesn’t get too loose.
Q: Can I make the dough ahead of time?
A: Yes — the dough benefits from chilling and can be made a day ahead, wrapped tightly in plastic and kept in the fridge. You can also freeze the dough for up to a month; thaw in the refrigerator before rolling and cutting.
Q: How do I prevent the filling from leaking during baking?
A: Avoid overfilling and press the edges firmly with a fork or your fingers to seal. Brushing the edges with a little water before sealing helps the dough stick. If you still get small leaks, place the pasties on a parchment-lined pan and leave a bit of space between each one.
Q: Can I make them smaller or larger?
A: Absolutely — cut the dough into whatever size you like. Smaller pasties bake a bit faster (start checking around 15–18 minutes), while larger ones may need 30–35 minutes. Just adjust filling amounts so you don’t overstuff smaller circles.
Q: Is there a way to make the filling less sweet?
A: Reduce the brown sugar by a quarter or half and add a pinch more cinnamon or nutmeg to keep the warmth. You can also balance it with a teaspoon of lemon juice for a subtle brightness.
Conclusion
I hope these Pumpkin Pasties become one of those recipes you reach for when you want a little comfort in your hands — the flaky crust and spiced pumpkin filling make a simple treat feel special. If you love the idea of a themed twist or want to see different takes and techniques, you might enjoy these fan-favorite versions like Harry Potter-inspired pumpkin pasties (two ways!) | Bijoux & Bits and Harry Potter Pumpkin Pasties – Everyday Pie. If you love these Pumpkin Pasties, save this recipe for later or share it with someone who’d enjoy it too — they’re the kind of treat that brings people together.
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Pumpkin Pasties
- Total Time: 270 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Warm, spiced pockets of pastry filled with sweet pumpkin puree, perfect for autumn gatherings.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 2 cups pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the flour and salt, then cut in the chilled butter until the mixture resembles coarse crumbs.
- Stir in ice water until the dough forms a ball. Wrap in plastic and refrigerate for at least 4 hours or overnight.
- Whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
- Roll chilled dough into a thin sheet and cut into circles.
- Spoon pumpkin filling into each circle and fold over to seal.
- Brush tops with beaten egg.
- Bake for 25–30 minutes until golden brown.
- Let cool slightly before serving.
Notes
These pasties are great for breakfast, brunch, or as an autumn treat. Serve with powdered sugar or ice cream for extra indulgence.
- Prep Time: 240 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pasty
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
