Pumpkin Pasties!


Potterheads of WordPress rejoice! Bake these pumpkin pasties then fill your face.


I’m sure there are already tons of recipes for these popular wizarding world treats available out there, but I wanted to sort them out for myself to test my magical baking skills. It took a bit of experimenting, but I managed to put together a recipe for pumpkin pasties for the fall season. At first I gave the ol’ college try to gluten free vegan pasties, but they were a dusty disaster. So this is a more classic recipe with gluten and butter and eggs. Sometimes you gotta go with what works!


I started with a real pumpkin – let’s do this right, pumpkins aren’t just for carving! Scoop out the seeds and innards and cut that baby into chunks like the image below.



I loaded mine up into a le creuset steamer over a pot of boiling water and steamed until a fork could sink in easily. You could also put it face down on a pan and roast in the oven, whatever works for you. I felt the steaming was easiest and fairly quick (I say quick, but it was probably still like 20 minutes. It’s cool, there’s other stuff to do while you wait). I also spread the seeds out on a tray and toasted them in the oven until browned. Yum.


Pumpkin Pasties!


2-1/2 cups all purpose flour

1 cup chilled butter, cut into cubes

1/2 tsp table salt

Cold water (about a 1/2 cup, added a bit a time)

1 egg + 1 tbs water for egg wash


2 cups pureed pumpkin

1/2 cup brown sugar

2 tbs white sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground clove

1/2 tsp ground ginger

1/4 cup butter

For the dough: I used my hand blender to mix the cold butter into the flour and salt just enough that it looked crumbly, leaving some big-ish chunks of butter. I then used my hands to smush the dough together with a tablespoon of cold water at a time until it formed a loose dough that stuck together when pinched, but wasn’t sticky. Be careful not to over mix the dough, just work it enough to get the ingredients blended and into a cohesive lump, but nothing more. I shaped a ball and put it in the fridge to chill while I worked on the filling.

For the filling: Once the softened pumpkin was cooled enough to handle I removed the skins and put all the edible bits into a pot with the sugar and spices and a hunk of butter. I heated it to melt the butter, mixing it all together. Use a hand blender to puree the pulp down into a smoother texture and then taste. If you think it’s missing anything add it in now. Transfer the filling to a bowl and let chill.


Roll the dough out on a lightly floured surface until it’s about 1/4″ or 1/8″ thick, and cut 4-5″ circles with a bowl or lid. Wet the edges and put a spoonful of filling in the centre. Fold the pastry over and pinch the edges to make sure they are sealed. Using a fork, give them an extra squish for the pretty edges. I used a knife to perforate the top with a little design to let heat escape and prevent the seals from busting in the oven. Transfer the pasties to a parchment lined baking tray and brush the egg wash over the tops. If you wanted to sprinkle the top with cinnamon and sugar that’s probably a pretty good idea, but I didn’t. Pop them into the oven at 400F for about 20-25 minutes, or until browned on the top.


I was pretty pleased with how these turned out, and that I found a way to use a pumpkin! I had lots of puree left over so I just threw it into the freezer for another day. These would be super tasty with a drizzle of icing and a bowl of vanilla ice cream.



  1. Looks great! Pumpkin puree is the best – I can never be bothered though because somehow chopping up a pumpkin has always seem to be an insurmountable task. :S

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