Name: Pumpkin Pasties Recipe
Prep time: 25 min
Cook time: 19 min
Total time: 58 min
Cuisine: American
Ingredients: 2 pie crusts, store bought or homemade; 3 oz (85 g) cream cheese, softened; 1/3 cup (73 g) brown sugar; 2 tsp (5 g) cornstarch; 3/4 cup (183 g) canned pumpkin puree, at room temperature; 1 egg yolk, at room temperature; 1 tsp vanilla extract; 2 tsp pumpkin pie spice; 1 tbsp (15 ml) heavy cream; 1 egg, beaten (for egg wash); 1/4 cup (50 g) granulated white sugar; 1/2 tsp pumpkin pie spice; Turbinado sugar, for sprinkling

Print Recipe·4 from 12 reviews

If you’ve ever dreamt of capturing the cozy, spiced flavors of fall in a single, handheld pastry, then this Pumpkin Pasties Recipe is exactly what you need on your baking list. Picture flaky, buttery pie crusts hugging a luscious, creamy pumpkin filling spiced perfectly with pumpkin pie spice and a hint of vanilla. These delightful treats are not just irresistibly tasty but also fun to make, making them ideal for sharing with family or savoring during a quiet autumn afternoon. Whether you’re new to baking pastries or a seasoned pro, this recipe brings a little magic to your kitchen with every bite.

Ingredients You’ll Need

The image shows an overhead view of different ingredients on a wooden table with a white marbled texture in the background. In the top left is a small white bowl with a mixture of brown and beige spices. To its right is another white bowl filled with golden-brown vanilla liquid. Below the spices is a white bowl holding two bright yellow egg yolks. Next to the yolks on the right is a white bowl filled with bright orange pumpkin puree that has a slightly rough texture. Below the pumpkin bowl is another small white bowl with light brown sugar, piled loosely. On the bottom left sits a white plate with two flat pieces of pale dough, slightly cracked on the surface. Below the dough to the right is a tiny white bowl with white salt. At the bottom right corner is a larger white bowl holding a light yellow eggwash, which looks smooth and slightly foamy on top. All items are spaced evenly across the wooden table. Photo taken with an iphone --ar 4:5 --v 7

These simple yet vital ingredients work harmoniously to create that perfect blend of creamy and crunchy you’ll adore. Each one plays a crucial role, whether it’s adding richness, sweetness, or that classic pumpkin flavor.

Pie crusts (2): Whether store-bought or homemade, they form the delicate, flaky base and top of your pasties.
Cream cheese (3 oz/85 g): Adds a smooth, tangy richness to the pumpkin filling for extra creaminess.
Brown sugar (1/3 cup/73 g): Balances sweetness with a deep, molasses note that complements pumpkin beautifully.
Cornstarch (2 tsp/5 g): Keeps the filling firm so it stays perfectly encased in the crust when baked.
Canned pumpkin puree (3/4 cup/183 g): The star ingredient, bringing that iconic pumpkin flavor and vibrant orange color.
Egg yolk (1): Binds the filling together and adds a touch of richness.
Vanilla extract (1 tsp): Enhances the natural sweetness and warms up the spices.
Pumpkin pie spice (2 tsp + 1/2 tsp): A blend of cinnamon, nutmeg, and cloves, adding that unmistakable autumn charm.
Heavy cream (1 tbsp/15 ml): Rounds out the filling with silky smoothness.
Egg (1, beaten): Used as an egg wash to give the pasties a gorgeous golden shine.
Granulated white sugar (1/4 cup/50 g): Mixed with pumpkin pie spice to create a sparkling, spiced topping.
Turbinado sugar (for sprinkling): Adds a lovely crunch and rustic sparkle on top.

How to Make Pumpkin Pasties Recipe

Step 1: Prepare the Filling

Start by mixing cream cheese, brown sugar, and cornstarch in a large bowl with an electric mixer at high speed until it turns velvety smooth, about 2 minutes. Then, add in canned pumpkin puree, egg yolk, vanilla extract, pumpkin pie spice, and heavy cream. Blend everything on medium speed until the filling is luscious and perfectly combined. This rich, spiced mixture is what makes the Pumpkin Pasties Recipe so memorable!

Step 2: Cut the Pie Crusts

Lightly flour your work surface and roll out both pie crusts to an even thickness. Use a 4-inch pumpkin-shaped cookie cutter to cut out 20 mini pumpkin shapes from the dough—10 from each crust. Don’t worry if you need to re-roll the dough, just keep those pumpkins coming!

Step 3: Assemble the Pasties

Place 10 pumpkin cutouts on parchment-lined baking sheets (5 on each). Spoon about one heaping tablespoon of your pumpkin filling onto the center of each. Brush the edges of the cutouts with beaten egg wash to help seal, then cover each with a second pumpkin shape. Press the edges firmly with a fork, and cut a small lightning bolt slit in the center for ventilation and charm. Chill these beauties in the refrigerator for 20 minutes to help them hold their shape during baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 400 degrees Fahrenheit while your pasties chill. In a small bowl, mix granulated sugar with pumpkin pie spice. Brush the chilled pasties with egg wash, then sprinkle them with the spiced sugar blend and a little turbinado sugar for a delightful crunch. Bake for 17-19 minutes or until lightly golden. Cool them first on the baking sheet for 5 minutes, then transfer to a wire rack until they’re cool enough to handle — about 15 more minutes.

How to Serve Pumpkin Pasties Recipe

The image shows one layer of beige dough shaped like a pumpkin with a small stem at the top, laid flat on a brown surface. In the center of the dough, there is a thick dollop of smooth, orange filling with flecks of spices visible inside it. The filling contrasts with the matte, slightly speckled texture of the dough around it. The overall look is simple and neat with clear separation between the dough and the filling. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a finishing touch, sprinkle your pumpkin pasties with a dash of powdered sugar or a light drizzle of caramel sauce to highlight the sweet and spicy flavors. A dollop of whipped cream or a scoop of vanilla ice cream makes an incredible companion, turning these pastries into a dreamy dessert experience.

Side Dishes

Pair your Pumpkin Pasties with crisp apple slices or a fresh autumn salad featuring kale, dried cranberries, and toasted pecans for a balanced meal. A warm mug of spiced cider or chai tea perfectly complements the rich, cozy flavors in these pasties.

Creative Ways to Present

Serve your Pumpkins Pasties Recipe on rustic wooden trays or vintage plates to elevate the cozy, fall vibe. You can also arrange them alongside colorful fall leaves and mini pumpkins as part of a festive display. For parties, consider wrapping each pasty in a napkin tied with twine for a charming, homemade touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Pasties in an airtight container at room temperature if you plan to enjoy them within a day. For longer freshness, refrigerate for up to 3 days—just make sure to bring them back to room temperature or warm them slightly before serving to recapture their flakey goodness.

Freezing

You can freeze baked pasties by wrapping each one individually in plastic wrap and then placing them in a freezer-safe bag or container. They’ll keep well for up to 2 months. When you want a quick treat, just thaw overnight in the fridge.

Reheating

To reheat and maintain that crisp crust, pop your pasties in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, or until warm throughout. Avoid microwaving if possible, as it can make the crust soggy and take away from the delightful texture that makes Pumpkin Pasties Recipe so special.

FAQs

Can I use homemade pie crust for this recipe?

Absolutely! Homemade pie crust adds a lovely personal touch and can be adjusted to your preferred thickness and flakiness. Just ensure it’s well chilled before cutting the pumpkin shapes for best results.

What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice on hand, create a blend using cinnamon, nutmeg, ginger, and cloves in equal parts. This mix will provide the warm, spicy notes that define the filling perfectly.

How do I prevent the crust from getting soggy?

Chilling the assembled pasties before baking is key, as it helps the crust keep its shape and prevents sogginess. Also, make sure not to overfill the pasties and seal the edges tightly to avoid leaks.

Can these pasties be made vegan or dairy-free?

Yes, you can substitute cream cheese with a dairy-free alternative and use plant-based butter or shortening for the crust. Use a flax egg or other egg replacer for the wash and filling to keep things vegan-friendly.

Are these pasties suitable for freezing before baking?

Definitely! Assemble and seal the pasties, place them on a baking sheet in the freezer until frozen solid, then transfer to a freezer bag. When ready, bake directly from frozen, adding a few extra minutes to the bake time.

Final Thoughts

Please do yourself a favor and try this Pumpkin Pasties Recipe soon. These little parcels of fall flavor are sure to bring joy to your kitchen and smiles to anyone lucky enough to take a bite. They’re perfect for cozying up on chilly days or sharing with friends at your next gathering. Happy baking!