Description
Warm, spiced pockets of pastry filled with sweet pumpkin puree, perfect for autumn gatherings.
Ingredients
Scale
- 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