Pumpkin Pasties- Harry Potter Style

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pumpkin pasty-001

In my last post I told you all about my daughter’s Birthday Trip to Diagon Alley

One of the treats we served at her surprise party were pumpkin pasties. There were really fun and turned out SO CUTE!

Here is the recipe I used to make these fun treat.

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I saw many recipes that just used the raw filling in a crust. I chose to cook the filling first for a few reasons.

1. I thought I would be able to fit more filling in each pasty without it running out. It’s easier to contain a semi solid vs. a semi liquid. This turned out to be sound reasoning. I could really put quite a bit of filling. And since the filling kinda kept its shape, I could load it up.

2. I thought the filling would leak less while cooking and this was true. They didn’t ooze out all over the place.

3. I didn’t want to worry about the filling being undercooked and the crust being done.  If I precooked the filling, then as soon as the pastry was golden brown, then I could remove them.

You could always try to use the raw filling in the crust if you are in a time crunch.

pumpkin pastiesMy favorite pie crust recipe is Grandma Lounsbery’s.

This recipe made about 30 pasties. This might vary depending on how much filling you get into each pasty and how big your cutouts are.

I think think would be a great Halloween Treat also!

Pumpkin Pasty- Harry Potter Style

Prep Time: 1 hour

Cook Time: 30 minutes


  • 1 double pie crust recipe
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 15 oz. canned pumpkin
  • 1 cup milk
  • 1 egg, whisked
  • 1/2 tablespoon water
  • 1/4 cup coarse (turbinado) sugar


  1. Preheat oven to 350
  2. Mix together all the sugar and spices in a small bowl.
  3. Whisk together the milk and eggs in a medium mixing bowl. Add spices to the milk mixture and whisk until well combined.
  4. Combine the canned pumpkin and milk/spices. Fold together until completely incorporated and no streaks remain.
  5. Place in a 8x8 baking dish.
  6. Bake for approximately 30 minutes or until the middle of the filling is just set, but still wiggly.
  7. Let cool.
  8. When ready to assemble, preheat oven to 400.
  9. Roll out pie crust very thin. Use a pumpkin cookie cutter to cut pieces of pie crust (you can also just makes squares or circles, but the pumpkins are fun.)
  10. Place about 1 tablespoon cooled pie filling into the middle of a pumpkin cut out. Place another cut out on top and press all the excess are out around the filling. Use a fork to crimp together the edges all around the pumpkin. (You may have to adjust your filling amount depending on the size of your pumpkin cutout.)
  11. Repeat with remaining crust and filling. Place on a parchment covered baking sheet.
  12. In a small bowl whisk together egg and 1/2 tablespoon water to make an egg wash.
  13. Brush egg wash over tops of sealed pumpkin cutouts.
  14. *Optionally use a spoon to create indents to mimic a pumpkin on the top. Don't cut all the way through the dough, just make an indent.
  15. Sprinkle with turbinado sugar.
  16. Bake for about 20 minutes or until the pie crust is golden brown and beautiful.

Recipe adapted from Libby’s Famous Pumpkin Pie

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