Our recipe this week is a beloved from Harry Potter- pumpkin pasties. We knew at some point we would do this recipe, and what better time to have pumpkin pasties than Thanksgiving?!
Please note, I created this recipe to share with your entire family. I’m talking an upwards of 50 pumpkin pasties here. If you do not want that many pasties, please cut down the recipe accordingly!
The ingredients you’ll need:
Before you start, preheat your oven to 400° and set your refrigerated pie crusts out on the counter to soften.
In a large bowl, mix together one 15 oz can of pure pumpkin with ¼ cup softened butter. In a separate bowl, combine ½ cup of sugar with 1 tbsp of ground cinnamon and 1 tsp of ground allspice. Pour your seasoning mixture into your pumpkin mixture and thoroughly mix.
Now, your pie crust should be soft enough to roll out and cut easily. You’ll want to cut the pie crusts for your pumpkin pasties into circles. I used the top of my butterbeer mug, but you could use a mason jar lid or small circular cookie cutter to do this.
After you have your circles cut and placed, melt 3 tbsp of butter. This amount should be able to cover all 40-50 pumpkin pasties. Using a brush or spoon, cover the inside of the crust with melted butter.
Next, add your pumpkin pasties mix to your pie crust. Use tiny amounts here. If you put too much mixture onto your pie crust, you will have a mess when trying to fold them. I only covered about 1/3 of the surface with the mixture.
I also had some leftover butterscotch chips from our butterbeer pancakes so I snuck some in a few pumpkin pasties and it was delicious!
Lastly, fold your dough in half and seal the edges by pressing down on them with a fork. You will need to cut slits in your dough, and since this is a Harry Potter recipe what better slit than a lightning bolt!
After you’ve cut your slits brush the outside of the pumpkin pasties with butter and bake for 20 minutes.
- 2 packages refrigerated pie crust (total of 4 crusts)
- 1 15zoz can of pure pumpkin (not pie filling!)
- ¼ cup softened butter
- ½ cup sugar
- 1 tbsp ground cinnamon
- ½ tsp ground allspice
- 3 tbsp melted butter
- Preheat oven to 400
- Thaw refrigerated pie crust
- Mix pumpkin and butter together
- Mix sugar and seasonings together
- Combine wet and dry mixes
- Take thawed pie crust and cut out circular pie crusts
- Brush inner pie crust with melted butter
- Add a small amount of pie mixture (leave space for folding)
- Fold crust in half
- Press edges with fork
- Cut a slit into the top of the pie crust
- Brush outer crust with melted butter
- Bake for roughly 20 minutes