These Harry Potter Pumpkin Pasties are perfect for this cool, fall weather. You're probably thinking, those are Pumpkin Hand Pies and you're not wrong! Each pie is stuffed with a pumpkin pie filling, baked to perfection, then dipped in maple cinnamon glaze! Harry Potter would totally approve just these pasties like he would the Butterbeer Fudge.
What are Pumpkin Pasties?
Do you remember when Harry Potter orders up pumpkin pasties along with everything else from the cart on the train to Hogwarts? The pumpkin pasties are actually just pumpkin hand pies.
How to make Pumpkin Pasties
This is an easy recipe especially if you’re like me and buy your pie crust. You are more than welcome to make your own, but I was aiming for an easy pumpkin hand pie recipe.
The pumpkin pie filling is much thicker than what you would pour into a pumpkin pie. It needed to be a spoonable consistency so it would stay in place while you’re sealing up the crust. I did add an egg yolk to the filling. I knew it would add richness and also be a binding agent. Let me tell you how I whip these hand pies up.
- In a bowl, I add in the pumpkin puree, brown sugar, spices, extracts, and yolk. Stir to combine.
- Roll the pie crust on a well-floured surface. Cut out as many 4-inch circles as possible. Repeat with second pie crust. I combined the leftovers of the two pie crusts and rolled them out until there was nothing left to roll out to form a 4-inch circle.
- Brush an egg wash on the edges of the pie crust.
- Add about 1 to 2 tablespoons of pumpkin pie filling to the center of the crust.
- Fold the crust over and pinch it closed by pressing a fork into the edges of the pies.
- Brush with the egg wash and bake until golden brown.
- Once cooled, whip up a maple cinnamon glaze using powdered sugar, cinnamon, maple and vanilla extract, and heavy cream.
- Dip the hand pies into the glaze and place onto a wire rack to dry completely.
Tools to make Pumpkin Hand Pies
- 4-inch cookie cutter (a large coffee cup will work too)
- fork – to seal the hand pies with
- pastry brush – to brush the egg wash on with
- wire rack – to set the pies on to dry after dipping in glaze
- cookie sheet – to bake on
Want Maple Pumpkin Hand pies? Substitute half of the vanilla extract in the pumpkin pie filling with maple extract.
Are pumpkin pasties sweet or savory? They can be both! My pumpkin pasties are sweet, but I've had them at Harry Potter themed parties as savory with cheddar and pumpkin in them.
Do you need more pumpkin recipes? Try these:
- Pumpkin Butterscotch Layer Dessert
- Pumpkin White Chocolate Cake Pops
- Pumpkin Cheesecake Snickerdoodles
- Pumpkin Caramel Chocolates
- Pumpkin Chocolate Chip Cookies
I retested and adjusted the measurements for this recipe after receiving feedback on it.
Pumpkin Hand Pies
- 1 (14.1 ounce) box refrigerated pie crust 2 crusts
- ⅓ cup light brown sugar packed
- 1 teaspoon pumpkin pie spice
- 1 ¼ cups pumpkin puree
- ¼ teaspoon vanilla extract
- 1 large egg yolk
- 1 large egg beaten
- 1 teaspoon water
- Let the pie crusts come up to room temperature. Preheat the oven to 400 degrees.
- In a large bowl, add the brown sugar, and pumpkin pie spice. Stir to combine.
- Add in the pumpkin puree, vanilla extract, and egg yolk. Stir until incorporated.
- Lightly dust counter with flour. Roll the pie crusts out and use a rolling pin to smooth the edges.
- Cut circles out of the dough with a 4-inch round cookie cutter. Roll up any remaining crust from the two crusts and roll it out again to the same thickness, I got 18 4-inch circles.
- In a small bowl. add in the whole egg and teaspoon of water. Beat with a fork until well combined.
- Line a cookie sheet with parchment paper and use it to put the pies together.
- Using a pastry brush, brush the edges of the circle of pie crust with the egg wash.
- Add between 1 and 2 tablespoons of pumpkin pie filling into the center of the crust. Fold the crust in half. If any filling squishing out, clean up the edges with a paper towel. Add less the next time to help avoid any filling from spilling out.
- Using a fork, firmly press down and crimp the edges of the hand pie. I did 3 rows of 3 hand pies.
- Brush the outside of the hand pies with the egg wash.
- Place in the preheated oven and bake for 20 to 21 minutes until the hand pies are golden brown.
- Remove from the oven and let cool completely.
- In a shallow dish, add in the powdered sugar, cinnamon extract, maple and vanilla extract, and heavy cream. Whisk to combine.
- Either dip the cooled hand pies in the glaze or spoon the glaze over top of the hand pies to cover them completely. I dipped mine.
- Place on a wire rack or parchment paper to dry.