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Pumpkin Pasties

Pumpkin pasties with tender, buttery half-moon pastry pockets and spiced pumpkin filling, baked until golden and lightly crimped. Chilling the dough keeps the pastry flaky and easy to crimp for neat little turnovers.
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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: 240
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
  • 7 tbsp ice water
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
  • 1 tbsp milk
  • 1 tsp cinnamon sugar

Equipment

  • 1 sheet pan

Method
 

Make and chill the pastry
  1. Combine all-purpose flour, sugar, and salt in a bowl, then cut in cold cubed butter until the mixture looks crumbly with pea-size pieces.
  2. Add ice water 1 tablespoon at a time, mixing just until the dough holds together when pressed.
  3. Refrigerate the dough for 30 minutes to firm up the butter for flakier pasties.
Make the pumpkin filling
  1. Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, egg yolk, and cornstarch until smooth and thickened.
Assemble and bake
  1. Preheat the oven to 375F and line baking sheets with parchment or a silicone mat.
  2. Roll the chilled dough to about 1/8-inch thickness, then cut 4-inch circles.
  3. Place a tablespoon of pumpkin filling on one half of each circle, fold the dough over into a half-moon, and crimp the edges with a fork.
  4. Whisk egg with milk for egg wash, brush over each pasty, then sprinkle with cinnamon sugar.
  5. Cut a small vent in the top of each pasty so steam can escape, then bake 22-25 minutes until golden around the edges with a set filling.

Notes

Pro tip: keep the dough cold while you cut circles—if it softens, chill 5–10 minutes before filling. Store baked pasties in the refrigerator up to 3 days, reheat at 350F for 8–10 minutes. Freeze baked pasties up to 2 months; thaw overnight in the fridge and rewarm. For a lighter option, use light butter or a plant-butter substitute in the pastry (texture may be slightly less flaky).