Pumpkin pasties are the portable, hand-held pies from the Harry Potter books—flaky pastry wrapped around a warmly spiced pumpkin filling. This version uses a buttery, easy-to-work crust and a real pumpkin filling that’s sweet, aromatic, and not too wet, so the pasties hold their shape. They’re perfect for a themed party, a cozy fall snack, or a fun baking project with kids.
Ingredients
- For the pastry: 2 ½ cups (315 g) all-purpose flour, plus more for dusting
- For the pastry: 1 cup (225 g) cold unsalted butter, cut into small cubes
- For the pastry: 1 teaspoon salt
- For the pastry: 1 large egg, beaten with 2 tablespoons cold water (for brushing)
- For the filling: 1 ½ cups (340 g) pumpkin purée (canned or homemade, well-drained)
- For the filling: â…“ cup (70 g) packed brown sugar
- For the filling: 1 teaspoon ground cinnamon
- For the filling: ½ teaspoon ground ginger
- For the filling: ¼ teaspoon ground nutmeg
- For the filling: â…› teaspoon ground cloves
- For the filling: ¼ teaspoon salt
- For the filling: 1 teaspoon vanilla extract
- For the filling: 2 tablespoons (30 ml) heavy cream (or milk)
Instructions
- Make the pastry: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Drizzle with 5–6 tablespoons (75–90 ml) ice-cold water, one tablespoon at a time, and stir with a fork until the dough just comes together. Turn out onto a floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the filling: In a medium bowl, combine the pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, vanilla, and cream. Stir until smooth. Taste and adjust spices if you like. Set aside.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to about ⅛-inch (3 mm) thickness. Use a 4-inch (10 cm) round cookie cutter (or a glass) to cut out circles. Gather the scraps, re-roll, and cut more circles until all dough is used—you should get about 12 circles.
- Place a heaping tablespoon (about 20 g) of filling in the center of each circle. Be careful not to overfill; the filling should stay within a ½-inch (1 cm) border.
- Brush the edges of the dough with a little water, then fold the circle over into a half-moon. Press the edges with a fork to seal, or crimp with your fingers. Place the pasties on the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
- Brush the tops with the beaten egg wash. Cut a small steam vent in the top of each pasty with a sharp knife.
- Bake for 25–30 minutes, until the pastry is golden brown and crisp. Let cool on the baking sheet for 10 minutes before serving. The filling will be very hot.
Tips
- Use cold butter and ice-cold water for the pastry—this is what makes it flaky. If the dough gets too soft, chill it again for 10 minutes before rolling.
- If using canned pumpkin purée, make sure it’s not pumpkin pie filling. If using homemade purée, drain it in a fine-mesh strainer for an hour to remove excess water; otherwise the pasties may get soggy.
- Don’t overfill the pasties. Too much filling will cause them to burst open during baking. A heaping tablespoon is just right for a 4-inch circle.
- Seal the edges well—press with a fork and make sure the dough is dry where you seal, or the filling will leak out.
Serving Suggestions
Serve these pumpkin pasties warm or at room temperature. They’re great as a snack, a dessert, or a fun addition to a Harry Potter-themed meal. For a sweet finish, dust them with powdered sugar or serve with a dollop of whipped cream. They also pair nicely with a hot cup of spiced tea or coffee.
Variations
Swap the pumpkin for sweet potato or butternut squash purée—just make sure it’s well-drained. Add a pinch of black pepper or a dash of cayenne for a savory kick. For a sweeter pastry, add 2 tablespoons of granulated sugar to the dough. You can also make them smaller (2-inch circles) for bite-sized appetizers; adjust baking time to 15–18 minutes.
Storage and Reheating
Store leftover pasties in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, until heated through. You can also freeze unbaked pasties: assemble, place on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen at 375°F (190°C) for 30–35 minutes. Baked pasties can also be frozen for up to 2 months; reheat directly from frozen in a 350°F (175°C) oven for 15 minutes.
Frequently Asked Questions
Can I use store-bought pie crust? Yes, you can use two store-bought pie crusts (like Pillsbury) for a shortcut. The texture will be less flaky and more tender, but still delicious. Just roll them out slightly thinner if needed.
Why is my filling runny? This usually happens if the pumpkin purée is too watery. Canned pumpkin is usually fine, but if you’re using homemade, drain it well. Also, make sure you don’t overfill the pasties—too much filling can cause the crust to become soggy.
Can I make these vegan? Yes, use cold vegan butter (like Earth Balance) in the pastry, and replace the egg wash with a mixture of 1 tablespoon maple syrup and 1 tablespoon non-dairy milk. For the filling, use coconut cream instead of heavy cream. The pastry will be a bit less crisp, but still tasty.
How do I prevent the pasties from opening during baking? Make sure the edges are sealed well. Use a fork to press firmly, and don’t overfill. Also, cutting a steam vent helps release pressure so they don’t burst.
Can I use fresh pumpkin instead of canned? Absolutely. Roast or steam a small sugar pumpkin, scoop out the flesh, and purée it in a blender. Then drain it in a cheesecloth-lined strainer for at least an hour to remove excess moisture.
Are these pasties meant to be sweet or savory? In the books, they’re described as sweet, and this recipe is sweet. But you can easily make a savory version by omitting the sugar and adding herbs like sage and thyme, plus a pinch of cayenne.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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