Pumpkin Pasties


Good Morning and Happy Sunday! It’s already halfway through September and I am so so ready for fall, despite the current weather hanging onto summer with all its might. I’m the kind of person to make pumpkin foods year-round, so it’s nice when it’s seasonally appropriate. If you’re looking to dive into the leaves of fall, try out these pumpkin pasties. The crust is nice and flaky and the filling is rounded out well with a medley of spices. It’s all topped with a sugar and spice mixture to give it an extra crunch. I recommend listening to the Harry Potter soundtracks while making these. It ads a certain, dare I say, magic to the whole experience.




pumpkin pasties

  • Servings: 18-24
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen


for the crust

1 cup butter, chilled and cut into 1/4 in. pieces

1 cup shortening, chilled and cut into 1/4 in. pieces

1 TBSP + 1 tsp sugar

3 1/2 cups flour

1 tsp salt

8-10 TBSP ice cold water

for the filling

1 can pumpkin

1/2 cup brown sugar

2 eggs

2 tsp cinnamon

1 tsp ginger

1 tsp nutmeg

1/2 tsp cloves

1/4 allspice

for the finishing touch

1 egg beaten, to brush over the crust 1/2 cup sugar

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp allspice


Preheat the oven to 400 degrees. In a large bowl, place all the butter, shortening, salt, sugar, and flour in a bowl and mix with a fork or pastry blender until you get small crumbs. Slowly add in the water to get the dough to form and stay together, being careful to not over mix or to add too much water. Roll the dough into a ball and cover with saran wrap. Leave it in the fridge for 8 hours or overnight.

When your dough is done chilling, go ahead and assemble the filling. Throw all your ingredients in a bowl and just stir it together until it is nice and smooth. To assemble your pies, roll out the dough to about 1/8 of an inch thick. Cut out your crust with your desired shape or method and pair ones that fit together if you are using more than one crust. Make sure the top crust is thinner than the bottom so it can easily drape over the filling.

On a lined baking sheet, place the bottom crusts about 2-3 inches apart. Dollop some filling in the middle, being careful to leave an edge to seal the top crust with. Gently fold or place your crust on the bottom layer and seal with a fork. In a small bowl, whisk or beat your egg with a fork. In another bowl, mix up the sugar and spice mixture. Brush the egg on top of the crust and dust the sugar spice mixture over the top of the pies. Bake for 25-27 minutes at 400 degrees. Let cool on a wire rack before enjoying.

4 thoughts on “Pumpkin Pasties

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