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Pumpkin Pasties

Pumpkin pasties with flaky half-moon pastry pockets and a smooth spiced pumpkin filling, baked until golden and crisp. Rolled thin, filled, crimped, and vented for a tender interior with a flaky exterior dusted in cinnamon sugar.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

pie pastry
  • 2.5 cup all-purpose flour
  • 1 tbsp sugar
  • 0.5 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 6 tbsp ice water Start with 6 tbsp; add up to 8 tbsp as needed to bring dough together.
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
finishing
  • 1 egg
  • 1 tbsp milk
  • 1 cinnamon sugar For dusting; use to taste.

Equipment

  • 1 sheet pan

Method
 

Make the pastry and chill
  1. In a mixing bowl, combine all-purpose flour, sugar, and salt. Cut in the cold unsalted butter until the mixture looks crumbly with pea-size bits.
  2. Add ice water 1 tablespoon at a time and mix just until the dough holds together. Press it into a disk and refrigerate for 30 minutes (visual cue: firmer dough that doesn’t feel sticky).
Make the pumpkin filling
  1. Stir pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, egg yolk, and cornstarch until smooth. If the mixture looks streaky, keep mixing until it is fully blended.
Assemble and bake
  1. Preheat the oven to 375°F and line baking sheets. (Visual cue: sheets ready and warm.)
  2. Roll the chilled pastry dough to 1/8-inch thickness. Cut 4-inch circles from the dough (keep scraps for rerolling if needed).
  3. Place about 1 tablespoon of pumpkin filling on one half of each circle. Fold the dough over to form a half-moon and crimp the edges with a fork.
  4. Whisk egg with milk to make an egg wash, then brush over the pasties. Sprinkle cinnamon sugar on top for a sparkly finish.
  5. Cut a small vent in the top of each pasty. Bake 22-25 minutes at 375°F until golden (visual cue: browned edges and set filling).

Notes

For the best flaky texture, keep the butter cold and stop mixing as soon as the dough holds together. Refrigerate baked pasties up to 3 days in an airtight container; reheat at 350°F for 6-8 minutes to re-crisp. Freezing is yes—freeze cooled pasties up to 2 months and reheat straight from frozen. For a dairy-free swap, use a dairy-free butter substitute and dairy-free milk in the egg wash.