**This post may have affiliate links, this means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). For more details, please see my Disclaimer**
Last Updated on October 11, 2023 by Katherine
Fall has definitely arrived where I live here in Canada, so this month’s post is a delicious fall treat, my recipe for delicious pumpkin pasties!
A pasty is a British baked pastry and originated in Cornwall in the Southwest part of England, but it’s spread out from there. Usually the pasties have meat or some other savory filling, but if you’re a fan of the Harry Potter books, you’ll know that the Hogwarts Express often had pumpkin pasties for sale on the trolley.
Whether you call these pasties, pastries or turnovers, I think you’ll find that these make a delicious afternoon snack or a warm and cozy dessert for the fall months.
Are you ready to get started? Let’s get baking!
Ingredients To Buy
You don’t need much to make this recipe, but here’s what you’ll need:
- Pumpkin puree (not pie filling!)
- Frozen or refrigerated pie crusts
- Cream cheese
- Pumpkin pie spice
- Brown sugar
Substitutions You Can Try
It can be really frustrating when you can’t find the ingredients you need, but I have a few suggestions you can try if you’re struggling:
- Make your own pumpkin pie spice (Check out The Pioneer Woman’s Easy Recipe)
- Try other filling ideas like:
- Try puff pastry instead of pie crusts.
- Try phyllo instead of pie crusts.
- If you have pumpkin pie filling, omit any spices as you won’t need those!
Let’s Make Some Pumpkin Pasties
I like to start by creating my pasties. If you have frozen pie crusts, defrost it first by taking it out of the freezer about 20 minutes before you start.
Roll out your pie crust (you might need 2 to get a full 12 pasties) and use either a large cookie cutter or a cup edge to cut out circles around 4 inches in diameter. I like to use the same thing as you’ll have pretty uniform pasties that will bake together nicely on the baking sheet.
You can re-roll the dough again to get further circles if needed.
Mix the pumpkin puree, sugar, egg, cream cheese and your pumpkin pie spice. You can use a mixer if you’d like, but just a bowl and a whisk work together just perfectly.
Spoon some of the pumpkin mixture into each pasty on one side of the circle and fold it closed. I like to use a fork to crimp the edges for a little added flourish. You can also get creative with different crimp designs as well if you’re feeling adventurous!
Cut some slits in each pasty and baste with melted butter. For an added touch, I like to sprinkle the top with a bit of brown sugar, but you can experiment with different sugary toppings too (Next time I might just try Turbinado sugar).
Inspired by the magical wizarding world of Harry Potter (and also by the popular Cornish pasties of the UK), you'll want to try these delicious treats for yourself!
- 2 Ready-made pie crusts (or make your own)
- 3/4 cup Pumpkin puree
- 3 ounces Softened cream cheese
- 1/3 cup sugar
- 2 tsp Pumpkin pie spice
- 1 Egg
- 1/4 cup Melted butter
- Cinnamon sugar for sprinkling on top
Preheat oven to 350F degrees. Roll out the two pie crusts and cut out 12 circles about 4 inches in diameter (you can use a cookie cutter or a cup). Roll the dough into a ball and reroll it out to continue getting more circles if needed.
In a mixing bowl, combine the pumpkin puree, cream cheese, sugar, pumpkin pie spice, and egg.
Roll each circle out a little thinner and evenly distribute the pumpkin mixture into each circle by placing the filling on one half of the circle. Fold over the other side of the circle and use a fork to crimp the edges closed.
Use a sharp knife to cut a few slits on the top of the pasty and place each pasty on a baking sheet. Using a pastry brush, spread the melted butter over top each pasty and sprinkle with the cinnamon sugar.
Bake for 25-30 minutes or until the pasties are lightly browned.
I love how easily these pastries come together. You can have some warm and toasty pumpkin pasties that are ready to eat in under one hour. If you don’t like pumpkin, you can substitute your favorite fruit, such as apples or even cherries would go into a pastry well. I’d say pretty much any pie filling would probably work nicely in these.
You might even change up the dough and use a puff pastry or phyllo dough instead for more or less crust, depending on your preferences!
Let me know how the recipe went for you in the comments down below and don’t forget to share this post on your favorite social media network and pin to Pinterest!
Until next time, stay crafty my friends!!