Easy As Pie Pumpkin Pasties





Introduction: Easy As Pie Pumpkin Pasties

About: Jack-of-all trades, master of some. I would probably be much more modest if it wasn't for these delusions of granduer that I suffer from.

"Anything from the trolley dears?"

One of the many treats available on the Honeydukes Express, the trolley serving sweets on the Hogwarts Express train, are the Pumpkin Pasties (pronounced pass-tees). They are like Cornish Pasties, but instead of being filled with meat, potatoes, onions, and herbs, they are filled with pumpkin.

Some people like to make these very savory by incorporating cheese, onions, garlic, and herbs into the filling. Personally my favorite way to consume pumpkins is in pie format, so I opted to go for sweet instead of savory.

While these are great for a quick grab and go sweet treat they really shine when plated up with a scoop of ice cream, a dollop of whipped cream, or both.

Because of their self contained nature, these Pasties also make great desserts for a picnic or barbecue.

The goal of this recipe was to make this as simple as possible so even little helpers can make them (with adult supervision of course).

Step 1: Ingredients

premade pie crusts - I used 3 for this batch

Pumpkin Spice Mix - 1 Tablespoon

Pureed Pumpkin - 1 15 oz can

Eggs - 2

Milk - 3/4 cup (whole milk or light cream preferred)

Butter - 2 Tablespoons (added because the only milk I had on hand was 2% so i added the butter for richness)

Sugar - 1/2 cup

Mixing Bowl and Whisk

Step 2: Mixing the Filling

In a bowl mix together the eggs, sugar, spices, milk pumpkin, and butter.

Step 3: Baking the Filling

Pour the mix into a lightly greased baking dish.

Bake at 425 for 15 minutes.

Turn the heat down to 350 and bake for another 45 minutes, or until a knife comes out cleanly after being inserted into the filling. My filling only had to bake for about 25 minutes after I turned the heat down to 350 before it was done.

Step 4: Getting Ready to Put It All Together

Once the filling is cooked it needs to cool completely.

I am impatient so I sat my filling in front of the air conditioner so it would cool off while I cut the dough.

I cut the filling into even portions so it would be easier to scoop onto the rounds.

I forgot that I used the last of the parchment paper the last time I baked so I had to improvise. Fortunately I had some brown paper lunch bags and I was able to cut them up to cover the baking sheets.

Step 5: Prepping the Crust

Cut the pie crust into 4 inch rounds (I had a cup that was 4 inches across so I just used that to cut the crusts out of the pie dough)

You should be able to get 5 rounds out of a single pie crust with some dough left over. Ball up the leftover dough and roll it out and you should be able to get 3 more rounds with a little bit left over. After three pie crusts you should have enough dough left to roll it out again and get two more rounds with almost no wasted dough.

26 rounds from 3 pie crusts.

Step 6: Making the Pasties

Scoop a portion of filling onto each Pastie dough. make sure not to add too much filling or you will make a big mess when you try to close the dough.

Fold the dough over and crimp the edges with a fork.

Bake the Pasties in the oven at 400 degrees until the crust browns.

Brushing the dough with milk will speed the browning process while baking. I brushed them every 5 minutes.

If you want to give your Pasties a shiny look you want to brush them with egg whites

After about 15 minutes the tops were just starting to brown. To prevent the bottoms from burning at this point, I flipped the Pasties over and then took them out of the oven after another 5 minutes.

Let the Pasties cool and plate them up with some ice cream



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    13 Discussions

    If you like pumpkin pie, these will be right up your alley :)

    I want to try making a savory version of these (cheese, onions, pumpkin, herbs, etc) to go along with some traditional Cornish pasties (meat, potatoes, onions, herbs). When I do I'll let you know how they came out.

    Please do. Im back around these days and thanks.

    Added egg yolk as wash and brown sugar on top. Not as pretty as yours, but delish!

    2 replies

    That was the hope, but not enough time under the heat. The egg yolk wash worked great. If I had used the large crystal colored sugar it would've been better.

    Made for a very lovely dinner last night (lol)

    Thanks for the hint about yams.

    Making these as soon as I can find pure pumpkin in the store! Thanks for a great instructable.

    3 replies

    I am not sure how your market is laid out, but I found the pumpkin filling in the baking aisle at my local grocery store. . hope that helps

    I've tried 3 different grocery stores. No luck. They told me it is a holiday thing!
    Next time I see a pumpkin I'm going to grab it and make my own!?

    if you can't find pumpkin filling you can substitute yams. Once they are spiced it is VERY difficult to tell the difference. almost identical texture and very similar taste.

    they are great. they got the "kid seal of approval" today from my kids :)