These delicious Harry Potter-inspired homemade pumpkin pasties taste just like pumpkin pie, and they’re so easy to make!
Hello, friends! I’m back with the last recipe in my Harry Potter Halloween series, and it’s one of my absolute favorites. I make these pumpkin pasties every fall, and my family can’t get enough of them! They have all the flavor of pumpkin pie, but in a tiny adorable two-bite pastry. These adorable pumpkin pasties have a light and tender flaky pastry crust, surrounding a warm and lightly spiced pumpkin filling. They’re totally irresistible!
Around half past twelve there was a great clattering outride in the corridor and a smiling, dimpled woman slid back their door and said, “Anything off the cart, dears?”… He had never had any money for candy with the Dursleys, and now that he had pockets rattling with gold and silver he was ready to buy as many Mars Bars as he could carry – but the woman didn’t have Mars Bars. What she did have were Bertie Bott’s Every Flavor Beans, Drooble’s Best Blowing Gum, Chocolate Frogs, Pumpkin Pasties, Cauldron Cakes, Licorice Wands, and a number of other strange things Harry had never seen before in his life.
– Harry Potter and the Sorcerer’s Stone
From the first time I read about Harry and Ron eating pumpkin pasties on the Hogwarts Express, I was intrigued. (Also jealous. Why didn’t I get to ride a fancy train to wizard school and eat delicious snacks from the trolley along the way?) I’m not usually the biggest fan of pumpkin pie, because it always seems like there’s too much filling for the amount of crust, but the filling/crust ratio on these pasties is absolutely perfect to me!
Be sure to work the pastry dough as little as possible so it will stay tender and flaky. The dough is a little thicker and drier than my usual pie crust recipe when it’s first mixed, but as it chills the cream cheese hydrates the dough and makes it softer and easier to work with. The chilling step is important, so definitely don’t skip it! I cut some lightning-scar shaped vent holes in my little pasties, just for fun, but you could just could a few small slashes instead if you prefer. These pumpkin pasties are the perfect dessert to enjoy this fall!
Pumpkin PastiesPrint Recipe
for the crust:
- 1 1/2 cups flour
- 1 tsp sugar
- pinch of salt
- 1/2 cup cold butter
- 1 package of cold cream cheese cut into pieces
for the filling:
- 3/4 cup canned or fresh pumpkin puree
- 2 large eggs divided
- pinch of ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup sugar
- In a medium bowl, whisk together the flour, sugar, and salt. Grate the butter into the flour mixture, and blend in using a pastry blender or a fork, until the pieces are no larger than pea sized. Add the cream cheese and mix until the dough starts to come together. Turn out onto a floured surface and shape into two discs. Wrap in plastic wrap and chill at least 30 minutes. To make the filling, mix together the pumpkin, one egg, cloves, ginger, cinnamon, salt, and sugar. Refrigerate until ready to use.
- After the dough has chilled, preheat the oven to 350 and line a baking sheet with parchment or a silicone liner. Roll the dough out into a large circle about 1/8 inch thick, and cut circles out of the dough using a biscuit cutter or glass. Place a small spoonful of filling on one side of each circle, fold over the circle, and crimp with a fork to seal. Using a sharp knife, make a few small cuts on the top of each pasty to allow steam to escape. Beat the remaining egg with one tablespoon of water, and brush over the top of the pasties. Bake 25 minutes, or until golden brown. Serve warm.