Pumpkin Pasties

These Pumpkin Pasties are warm, flaky hand pies filled with a spiced pumpkin cream mixture that tastes just like fall. I love how the buttery crust bakes up golden and crisp while the filling stays creamy and flavorful. With a sprinkle of sugar on top, they’re a perfect treat for cozy afternoons or festive gatherings.

Why You’ll Love This Recipe

I like this recipe because it’s simple yet impressive. The handheld size makes them fun to eat, and the pumpkin pie spice filling feels like a portable version of pumpkin pie. I also enjoy that I can make them ahead and reheat them, which makes them great for parties or snacking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Pumpkin Pasties
▢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
▢1 egg yolk, at room temperature
▢1 tsp vanilla
▢2 tsp pumpkin pie spice
▢1 tbsp (15 ml) heavy cream

For the Egg Wash & Sugar Topping
▢1 egg, beaten
▢1/4 cup (50 g) granulated white sugar
▢1/2 tsp pumpkin pie spice
▢turbinado sugar, for sprinkling

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, I beat the cream cheese, brown sugar, and cornstarch until smooth.
3. I stir in the pumpkin puree, egg yolk, vanilla, pumpkin pie spice, and heavy cream until well combined.
4. I roll out the pie crusts and cut them into circles about 4–5 inches in diameter.
5. I spoon a bit of the pumpkin filling into the center of each circle, fold it over into a half-moon shape, and seal the edges with a fork.
6. I brush the tops with beaten egg, sprinkle with the sugar and spice mixture, and add a little turbinado sugar for crunch.
7. I bake the pasties for 18–22 minutes, or until golden brown. I let them cool slightly before serving.

Servings and Timing

This recipe makes about 8 pasties. It takes around 20 minutes to prepare and 20 minutes to bake, totaling about 40 minutes.

Variations

I sometimes drizzle the baked pasties with a glaze made from powdered sugar and milk for extra sweetness. For a nuttier version, I add a spoonful of finely chopped pecans to the filling. If I want a savory twist, I reduce the sugar and add a pinch of black pepper and nutmeg.

Storage/Reheating

I store the pasties in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, I warm them in a 325°F (160°C) oven for 10 minutes so the crust stays crisp. I avoid microwaving them since it softens the pastry.

FAQs

Can I use homemade pie crust?

Yes, I often use homemade crust for a flakier texture, but store-bought works well too.

Can I freeze the pasties?

Yes, I freeze them unbaked on a tray, then transfer to a bag. When ready, I bake straight from frozen, adding a few extra minutes.

Do these taste like pumpkin pie?

Yes, the filling is very similar but creamier from the cream cheese.

Can I make mini versions?

Yes, I cut smaller circles and reduce the baking time by a few minutes.

How do I keep the filling from leaking out?

I seal the edges well with a fork and don’t overfill the dough.

Can I use sweet potato instead of pumpkin?

Yes, mashed sweet potato makes a delicious alternative.

Do I need to serve them warm?

No, I enjoy them both warm and at room temperature.

Can I add chocolate to these?

Yes, I sometimes add a few mini chocolate chips to the filling for a richer flavor.

What sugar works best for the topping?

I like turbinado sugar for crunch, but regular sugar works fine too.

Can I make these ahead of time?

Yes, I prepare and refrigerate the filled pasties, then bake them just before serving.

Conclusion

These Pumpkin Pasties are one of my favorite fall treats because they’re easy to make, portable, and full of cozy pumpkin spice flavor. I love the balance of flaky pastry and creamy filling, and the sugar topping makes them extra special. Whether I serve them as a snack, dessert, or festive party bite, they always disappear quickly.

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