Description
These delightful Pumpkin Pasties are flavorful mini hand pies filled with a creamy pumpkin and cream cheese mixture, spiced perfectly with pumpkin pie spice and baked until golden brown. Perfect for a festive autumn treat or cozy dessert, these pasties combine a flaky pie crust with a rich, sweet pumpkin filling.
Ingredients
Pie Crust
- 2 pie crusts, store bought or homemade
Filling
- 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
Egg Wash and Topping
- 1 egg, beaten (for egg wash)
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
- Turbinado sugar, for sprinkling
Instructions
- Prepare the Baking Sheets: Line two baking sheets with parchment paper and set them aside to prevent sticking during baking.
- Make the Filling: In a large bowl, combine the softened cream cheese, brown sugar, and cornstarch. Using an electric mixer on high speed, beat the mixture for about 2 minutes until it becomes smooth and creamy. Then add the pumpkin puree, egg yolk, vanilla extract, pumpkin pie spice, and heavy cream. Mix again on medium speed until smooth and well combined.
- Cut the Pasties: Roll out the two pie crusts on a lightly floured surface. Using a 4-inch pumpkin-shaped cookie cutter, cut out 20 mini pumpkin shapes by re-rolling the dough as needed. Each pie crust should yield about 10 pumpkins.
- Assemble the Pasties: Transfer 10 pumpkin cutouts to each prepared baking sheet. Spoon about 1 heaping tablespoon of the pumpkin filling onto the center of each pumpkin cutout on the baking sheets. Brush the edges with the beaten egg wash and place another pumpkin cutout on top of each filled one. Press the edges together with a fork to seal. Cut a small lightning bolt shape into the center of each pasty for steam to escape. Chill the assembled pasties in the refrigerator for 20 minutes.
- Preheat the Oven: As the pasties chill, preheat your oven to 400°F (200°C).
- Prepare the Sugar Topping: In a small bowl, mix the granulated white sugar with the pumpkin pie spice to create a spiced sugar topping.
- Top and Bake First Batch: Remove one baking sheet of chilled pasties from the fridge. Brush the tops with the egg wash, then sprinkle each pasty generously with the spiced sugar mixture and a bit of turbinado sugar for extra crunch and flavor. Bake in the preheated oven for 17 to 19 minutes, or until lightly golden brown.
- Cool the Pasties: Let the baked pasties cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool for about 15 minutes until they are cool enough to handle.
- Repeat for Second Batch: Repeat the topping, baking, and cooling process with the second baking sheet of pasties.
Notes
- Ensure all ingredients, especially the cream cheese and egg yolk, are at room temperature for the smoothest filling consistency.
- You can use either store-bought or homemade pie crusts depending on your preference or time availability.
- If you don’t have a pumpkin-shaped cookie cutter, a round or other festive shape will work as well.
- The lightning bolt cut on top of the pasties is important to allow steam to escape and prevent bursting during baking.
- These pasties are best enjoyed within a day or two but can be stored in an airtight container at room temperature for short periods.
- Prep Time: 25 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
