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Pumpkin Pasties

Pumpkin pasties are flaky, golden half-moon hand pies filled with a spiced pumpkin mixture. This British-American dessert is crimped, vented, and baked until the pastry turns crisp and richly browned.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 pasties
Course: Dessert
Cuisine: British-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For pie pastry
  • 2.5 cup all-purpose flour
  • 1 tbsp sugar
  • 0.5 tsp salt
  • 1 cup cold unsalted butter, cubed Keep cold for a flaky crust.
  • 6 tbsp ice water Use 6–8 tbsp as needed to bring dough together.
For pumpkin filling
  • 1 cup pumpkin puree
  • 0.5 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp nutmeg
  • 1 egg yolk
  • 1 tbsp cornstarch
For finishing
  • 1 egg Egg wash for shine and browning.
  • 1 tbsp milk For egg wash.
  • 0.5 tsp cinnamon sugar Sprinkle on top before baking.

Equipment

  • 1 sheet pan

Method
 

Make pastry
  1. Combine all-purpose flour, sugar, and salt, then cut in cold unsalted butter until the mixture looks crumbly.
  2. Add ice water a little at a time and mix until the dough holds together when pressed.
  3. Refrigerate the dough for 30 minutes.
Make filling
  1. Whisk pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, ginger, and nutmeg until smooth.
  2. Stir in egg yolk and cornstarch until the filling is fully combined.
Assemble and bake
  1. Preheat the oven to 375F and line baking sheets.
  2. Roll the chilled dough to about 1/8-inch thickness and cut into 4-inch circles.
  3. Place a tablespoon of pumpkin filling on one half of each circle.
  4. Fold dough over to form a half-moon and crimp the edges with a fork to seal.
  5. Brush each pasty with egg wash made from egg and milk.
  6. Sprinkle cinnamon sugar over the tops, then cut a small vent in each pasty.
  7. Bake for 22–25 minutes at 375F until the pasties turn golden.

Notes

For the flakiest crust, keep butter cold and only add enough ice water for the dough to just come together—overmixing can toughen the pastry. Store baked pasties covered in the refrigerator for up to 3 days; rewarm at 350F for 5–8 minutes to re-crisp. Freeze baked pasties for up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat butter in the pastry (texture may be slightly less flaky).