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Pumpkin Pasties (Hand Pies)

Our 9-year-old discovered the wizardly world of Harry Potter books this year.  I have not entered the Harry Potter book craze myself, but I have found the perfect way to share in the magic with those who are fans of the ever popular series.

I’m talking food, of course.  Enter these Pumpkin Pasties.

Pumpkin hand pies

Ring a bell?

Harry Potter quickly falls for these pumpkin pasties, which are like hand pies.

They are flaky, buttery, toothsome little turnovers with a warmly spiced pumpkin filling.

Pumpkin Pasties

My first thought upon taking a bite?  Miniature pumpkin pies.  That is exactly what they reminded me of.

Except these are way more flaky and buttery, with the double crust encasing the sweet pumpkin filling.

Magical, indeed.

Pumpkin Pasties Hand Pies'

Not to mention how FUN these pumpkin pasties are!  They are a blast to whip up.

I made a batch with my 4-year-old, who was proud of his Hogwarts Express creation.  I used my trusty pie dough recipe from this famous Best Apple Pie recipe.

The divine drizzle comes from this moist Pumpkin Scones recipe, which is yummier than any coffee shop variety hands-down.

Pumpkin Pasties (hand pies)

When my 4th grader saw these Pumpkin Pasties on the table, he beamed at his Harry Potter food.  After licking his plate, he promptly made a beeline for his book and flipped through those 734 pages in search of the next recipe he wanted me to make.

Chocolate Frogs?  Liver pie?  Um, let’s stick with the pumpkin pasties for now.

It also happens to be pumpkin season, giving us all the more reason to bake up another batch for breakfast or dessert.

Enjoy!

pumpkin pasties hand pies

Pumpkin Pasties (Hand Pies)

4.34 from 9 ratings
These Pumpkin Pasties are sweet, flaky, buttery little hand pies filled with cinnamon spiced pumpkin. They are great for breakfast, snack, or dessert. A bit of drizzle makes them extra magical.
Servings: 16

Ingredients  

For the Dough:

  • 2 ½ cups all purpose flour
  • ½ tsp table salt
  • 1 cup salted butter, diced and chilled
  • ½ cup very cold ice water
  • 1 egg, beaten with 2 tsp water (egg wash)
  • coarse sugar for sprinkling

For the Filling:

  • 1 cup 100% pure pumpkin puree, canned or homemade
  • ¼ cup brown sugar, packed
  • 2 TB granulated sugar
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp ginger

For the Glaze/Drizzle:

  • ½ cup powder sugar
  • 1 TB whole milk
  • tsp cinnamon
  • tsp nutmeg
  • tsp ginger
  • tsp cloves

Instructions

  • Make the Dough: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in the diced cold butter until mixture resembles coarse crumbs, with small chunks of butter still visible. One tablespoon at a time, add ice water to mixture until it holds together. It should stick together when pinched but not feel sticky. Work dough sparingly with cold fingers or pastry cutter, but do not overwork dough. Form 2 dough balls, wrap in plastic, and chill at least 1 hour.
  • Make the Filling: Combine all filling ingredients in a bowl and whisk together until well combined.
  • Preheat oven to 400F, with rack on middle position. Line baking sheets with parchment paper.
  • Roll out one of the chilled dough balls, to 1/8 inch thick, on lightly floured surface. Use a 5-6 inch diameter bowl rim to cut out circles. Re-roll dough as needed to get as many circles out of it as you can.
  • Place 2 TB pumpkin filling in center of each circle. Moisten edges with water, fold dough over, and seal tightly. Use fork to crimp edges. Cut slits on top of each one, and brush with egg wash. Sprinkle with coarse sugar. Repeat with remaining dough ball and filling.
  • Bake on parchment lined baking sheet for 25 minutes or until golden brown.
  • Let cool on wire rack.
  • To make Drizzle: Combine all glaze ingredients and whisk together until smooth. Place in ziplog bag, cut tiny hole at one corner, and drizzle onto pasties.

Notes

These magical hand pies are meant to be drizzled with sweet glaze. If you decide to omit the sweet glaze, you may up the brown sugar in the filling.
Course: Breakfast, Dessert

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

 Source:  Chew Out Loud, inspired by Serious Eats

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Recipe Rating




21 comments

    • Claire
    • 3 stars

    This was a very good recipe however it did take longer than expected. Me and my family love Harry Potter and anything pumpkin so we thought these were delicious. Highly recommend.

      • chewoutloud

      SO happy your family enjoyed these!

    • Emily Erickson
    • 5 stars

    These are so yummy! We make them every year, either for a Harry Potter party or just because.

    • Jessie
    • 3 stars

    Just made these they taste amazing however it took me a really long time and I had to use a smaller size bowl to make a decent amount overall very happy but next time I’ll figure out a way to make them faster

    • Moth’s System

    I have made these so many times. They are truly a favorite of mine and so easy to make.

      • chewoutloud

      Awww, that is awesome! So glad you’ve been enjoying these pasties! 🙂 Thanks for coming over to let us know!

    • marybethlyon

    You did such a great job with these! I had a Harry Potter Party and got so much inspiration from you! Great Job!
    joyinprogress.com

      • chewoutloud

      Whoop Whoop, Mary Beth! So happy to hear you guys enjoyed it 🙂 YAY! Thanks for taking the time to write in…happy summer!

    • Anna Can Do It!

    So mouth-watering! However fall is over, pumpikns never go out of season 🙂 Can’t wait to try them out! – Love, Anna

      • chewoutloud

      Totally agreed…canned pumpkin abounds all year ’round and calls our name at any time 😉 Thanks for being here, Anna!

    • Rafia
    • 4 stars

    Hi,
    I just made these. I had high expectations for them but unfortunately was a little disappointed. The pumpkin filling needs to be WAYYYY sweeter. The crust was perfect but the pumpkin filling was very bland. I would increase the brown sugar to 3/4 cup and add an additional 1/4 cup granulated sugar, along with some vanilla.

      • chewoutloud

      Rafia, glad you liked the pastry crust. Not sure why the pumpkin filling wasn’t sweet, but it turns out pretty sweet for us…we def. pack down the brown sugar when measuring, and we use plenty of the sweet drizzle on top. Vanilla sounds great, btw. 🙂 Hope you’ll try again with your changes; would love to hear how it turns out. Thanks for coming over today!

    • Christine @ Cooking with Cakes

    how gorgeous are these?! I’m a sucker for hand pies/mini anything, so this totally gets me excited, and that cinnamon glaze looks to die for!

      • chewoutloud

      Thanks, Christine! I second the mini-anything obsession 🙂

    • Jessica

    These look great! I’d like to make these ahead of time for my daughter’s birthday party–any thoughts on what I could do to make and freeze these in advance?

    Thanks!

      • chewoutloud

      You could make the dough ahead of time, wrap it up airtight, and freeze the dough or keep it in the fridge… I usually just keep mine chilled in fridge. Then let it get to a workable room temp when ready to roll out and fill. I’d say you could let the finished product (baked and all) sit at a moderate room temp, in airtight container, for 1-2 days before serving. I’ve never tried freezing the final baked product, so if you end up trying that, I’d love to hear how it turned out. Enjoy, Jessica! These are SO good!!

    • Conor Bofin

    Pasties are a great tradition in the south of England. We cook them here occasionally. You have inspired a future post. Thanks for that.
    Best,
    Conor

      • chewoutloud

      Can’t wait to see the future post 🙂 Thanks, Conor!

    • peanutbutterandonion

    Can’t wait to try this out.. HELLO FALL!!!

      • chewoutloud

      Yes, fall is the best baking season 🙂 Thanks PBO!

      • Kelli
      • 5 stars

      Delicious! I added a little extra sugar in the pumpkin as you suggested and sprinkled with cinnamon sugar in lieu of glaze so we could stay dairy free. 5/5

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