As autumn leaves dance and a crisp chill fills the air, there’s one thing that truly captures the cozy spirit of the season: the irresistible aroma of freshly baked pumpkin. But forget the ordinary pie! We’re talking about something truly magical, a treat that’s both enchanting and utterly delightful: homemade Pumpkin Pasties. Imagine a little parcel of autumnal joy, flaky on the outside, creamy and spiced on the inside, a perfect hug for your taste buds. These aren’t just desserts; they’re little pockets of pure comfort, ready to transport you to a pumpkin patch picnic with every bite. Get ready to fall in love with your new favorite fall tradition!
Why You’ll Love This Recipe
These delightful Pumpkin Pasties are more than just a seasonal treat; they’re a celebration of all things fall! Here are four reasons why you’ll be making them on repeat:
- Effortlessly Easy: With simple ingredients and straightforward steps, even novice bakers can whip up a batch of these beauties. They’re designed for minimal fuss and maximum flavor, making them perfect for a spontaneous baking session.
- A Symphony of Flavor: Each bite delivers a harmonious blend of sweet pumpkin, creamy cream cheese, and a generous kick of pumpkin spice, all encased in a tender, flaky crust. It’s a flavor profile that screams autumn in the most delicious way possible.
- Healthy & Wholesome Indulgence: Don’t let the deliciousness fool you! These Pumpkin Pasties are a surprisingly lighter option compared to many fall desserts, offering a comforting treat without overdoing it. They’re a smart choice for satisfying your sweet tooth.
- Festive & Fun: Whether you’re crafting cute cut-outs or adorable mummy pasties, this recipe is incredibly versatile and fun to make. They’re perfect for holiday gatherings, a cozy family evening, or simply to brighten a gloomy autumn day.
Ingredients with Measurements
Gather your magical autumn components for these incredible Pumpkin Pasties!
- 🥧 2 store-bought pie crusts (or your favorite homemade recipe)
- 🧀 3 oz softened cream cheese (full-fat or reduced-fat works great)
- 🎃 1/2 cup pumpkin puree (make sure it’s 100% pumpkin, not pie filling)
- 🍂 1/2 cup packed brown sugar
- 🎃 2 tsp pumpkin spice (adjust to your preference for a bolder flavor)
- 🥚 1 large egg, lightly beaten (for that golden egg wash)
- 🍬 2 tbsp granulated sugar
- 🍂 1/4 tsp ground cinnamon powder
Detailed Step-by-Step Directions
Ready to bring these delightful Pumpkin Pasties to life? Follow these simple steps for perfect results every time:
- Preheat & Prepare: Begin by preheating your oven to a cozy 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Crust Creation: Carefully unroll each pie crust onto a lightly floured surface. Using cookie cutters of your choice (circles, leaves, pumpkins, or even spooky ghosts for Halloween!), cut out an even number of shapes. You’ll need two shapes for each pasty.
- Whip the Cream Cheese: In a medium bowl, use a whisk or electric mixer to beat the softened cream cheese until it’s wonderfully smooth and lump-free.
- Mix the Filling: To the smooth cream cheese, add the pumpkin puree, brown sugar, and pumpkin spice. Mix well until all ingredients are thoroughly combined and the filling is uniform in color and texture. It should be a beautiful, thick, spiced pumpkin mixture.
- Assemble Your Pasties: Take one of your cut-out shapes and spoon about 1-2 tablespoons of the pumpkin filling onto the center, leaving a small border around the edges. Take a second matching shape and place it directly on top of the filling, covering it completely.
- Seal & Crimp: Dip your finger or a small pastry brush into the beaten egg (your “egg wash”) and lightly moisten the edges of the bottom crust shape. Gently press the edges of the top crust down onto the bottom crust, sealing them together. Use a fork to crimp the edges all around, creating a pretty, secure seal.
- Get Creative (Mummies!): For a fun variation, especially around Halloween, cut thin strips from leftover pie dough. Once you’ve placed the filling on a shape, arrange these strips over the filling like bandages, leaving a gap for “eyes” if desired, before adding the top crust (or just using strips on top of a sealed pasty).
- Egg Wash & Sprinkle: Lightly brush the tops of all your assembled pasties with the remaining egg wash. In a small bowl, mix the 2 tablespoons of sugar with the 1/4 teaspoon of cinnamon powder to create a cinnamon sugar sprinkle. Generously sprinkle this mixture over the tops of your pasties for an extra layer of sweetness and crunch. Don’t forget to cut a few small slits in the top of each pasty with a sharp knife – this allows steam to escape, preventing them from bursting.
- Bake to Perfection: Transfer your Pumpkin Pasties to the preheated oven. Bake for approximately 25 minutes, or until the crusts are golden brown and puffed up.
- Cool & Serve: Once baked, carefully remove the pasties from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve them warm or at room temperature.
Different Ways to Present and Serve
These delightful Pumpkin Pasties are incredibly versatile, making them perfect for any autumn occasion! Here’s how you can make them even more special:
- Classic & Cozy: Simply serve them warm, dusted with a little extra cinnamon sugar, alongside a hot cup of coffee or a mug of spiced cider. It’s comfort in its purest form.
- Dessert Dream: Elevate them for dessert by serving with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a drizzle of caramel sauce. The contrast of warm pasty and cool topping is divine!
- Festive Fall Shapes: Go beyond circles! Use cookie cutters shaped like autumn leaves, pumpkins, acorns, or even apples. These themed shapes make them perfect for Thanksgiving dessert tables or a fall potluck.
- Spooky Mummies (Halloween Fun!): As detailed in the instructions, cutting thin strips of dough and crisscrossing them over the filling before baking transforms your pasties into adorable (and delicious!) pumpkin mummies. Use two small sugar eyes or chocolate chips after baking to complete the look.
- Breakfast or Brunch Treat: While delicious as a dessert, these pasties also make a fantastic, slightly sweet breakfast or brunch item. Pair them with fresh fruit for a balanced start to your day.
- Garnish Galore: For an extra touch of elegance, consider a light dusting of powdered sugar after cooling, or a simple glaze made from powdered sugar and a tiny bit of milk or orange juice drizzled artistically over the top.
How You Can Store It and How Long Does It Last
You’ll want to savor every last bite of these delicious Pumpkin Pasties, and thankfully, they store quite well!
- At Room Temperature: If you plan to devour them within a day, you can store cooled pasties in an airtight container on your countertop. They’ll stay fresh and tasty for up to 1 day.
- Refrigeration: For longer storage, place the cooled Pumpkin Pasties in an airtight container in the refrigerator. They will maintain their quality and flavor for up to 3-4 days. Reheat them gently in a microwave for 15-30 seconds, or in a toaster oven at 300°F (150°C) for 5-10 minutes to bring back some of that flaky crust.
- Freezing: Yes, you can freeze them! Once completely cooled, wrap individual pasties tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, bake from frozen in an oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and the crust is crisp again.
FAQs Section
- Can I use homemade pie crust for these Pumpkin Pasties?
Absolutely! While store-bought crusts make this recipe super easy, homemade pie crust will add an extra layer of delicious flakiness. Just ensure it’s rolled thin enough for cutting shapes. - Can I make the pumpkin filling ahead of time?
Yes, the pumpkin filling can be prepared a day or two in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble your pasties. - What if I don’t have pumpkin spice?
No problem! You can make your own pumpkin spice blend by mixing together cinnamon, nutmeg, ginger, and a tiny pinch of cloves. A good starting point is 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/8 tsp cloves. - Can I use a different type of sugar?
Brown sugar adds a lovely depth and moisture to the filling, but you could substitute it with granulated sugar or a mix of both if desired. The flavor profile might be slightly different. - How do I prevent the filling from leaking out?
The key is a good seal! Make sure to moisten the edges with egg wash before pressing the two crusts together, and then crimp firmly with a fork all the way around. Don’t overfill the pasties. - Can I make these Pumpkin Pasties savory?
This recipe is designed for a sweet, spiced pumpkin filling. For a savory pasty, you’d need to significantly alter the filling ingredients, likely omitting the sugars and adding herbs, cheese, or other vegetables. - Are these good for a party or potluck?
Absolutely! Their individual size and delightful flavor make them perfect for parties, holiday gatherings, or as a contribution to a potluck. They’re easy to eat and always a crowd-pleaser. - What other shapes can I cut the dough into?
Beyond circles, consider using cookie cutters for leaves, acorns, ghosts, bats, or even small squares or rectangles if you prefer a more rustic look. - How can I make these pasties even healthier?
To lean into the “healthy” aspect further, you could use a whole wheat pie crust, reduce the amount of brown sugar slightly in the filling, and opt for reduced-fat cream cheese. - What’s the best way to reheat a cooled pasty?
For best results, reheat in a toaster oven or conventional oven at 300-350°F (150-175°C) for 5-10 minutes until warmed through and the crust is crisp again. Microwaving works for speed but may result in a softer crust.
Pumpkin Pasties 🎃
Delicious, flaky, sweet, spiced, creamy, comforting, festive, easy, healthy, delightful.
Equipment
- Oven
Ingredients
- 2 pie crusts
- 3 oz softened cream cheese
- 0.5 cup pumpkin puree
- 0.5 cup brown sugar
- 2 tsp pumpkin spice
- 1 beaten egg for egg wash
- 2 tbsp sugar
- 0.25 tsp cinnamon powder
Instructions
- Preheat oven to 350°F.
- Roll out each pie crust and cut into shapes.
- Mix cream cheese until smooth, then add pumpkin, sugar, and spice.
- Spoon filling onto shapes, cover with another, seal edges with egg wash, and crimp.
- Cut slits for steam.
- For mummies, add strips of dough over filling.
- Brush with egg, sprinkle cinnamon sugar if desired.
- Bake for 25 minutes, cool, then serve.
Notes
Prep Time: 20 minutes, Cook Time: 25 minutes, Total Time: 45 minutes, Servings: 14, Calories: 230 kcal, Total Carbs: 30g, Net Carbs: 25g, Fats: 10g, Protein: 4g