Pumpkin Pasties
These Pumpkin Pasties are flaky hand pies filled with a creamy spiced pumpkin mixture, baked until golden and sprinkled with sugar. They’re a cozy, portable version of pumpkin pie, perfect for fall gatherings or a sweet snack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 pasties
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 temperature
1 egg yolk, at room temperature
1 tsp vanilla
2 tsp pumpkin pie spice
1 tbsp (15 ml) heavy cream
1 egg, beaten
1/4 cup (50 g) granulated white sugar
1/2 tsp pumpkin pie spice
Turbinado sugar, for sprinkling
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, beat cream cheese, brown sugar, and cornstarch until smooth.
- Stir in pumpkin puree, egg yolk, vanilla, pumpkin pie spice, and heavy cream until well combined.
- Roll out pie crusts and cut into 4–5 inch circles.
- Spoon pumpkin filling into center of each circle, fold into half-moon shapes, and seal edges with a fork.
- Brush tops with beaten egg and sprinkle with sugar and spice mixture plus turbinado sugar.
- Bake 18–22 minutes, until golden brown. Cool slightly before serving.
Notes
Drizzle with a powdered sugar glaze for extra sweetness.
Add chopped pecans to filling for a nutty variation.
For a savory version, reduce sugar and add black pepper and nutmeg.
Seal edges well and avoid overfilling to prevent leaks.
Nutrition
- Serving Size: 1 pasty
- Calories: 230
- Sugar: 14 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Find it online: https://justsosavory.com/pumpkin-pasties/
