Name: Pumpkin Pasties (Hand Pies) Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 ½ cups all purpose flour; ½ tsp table salt; 1 cup salted butter (diced and chilled); ½ cup very cold ice water; 1 egg (beaten with 2 tsp water, for egg wash); Coarse sugar for sprinkling; 1 cup pure pumpkin puree (canned or homemade); 1/3 cup brown sugar (tightly packed); 2 TB granulated sugar; ¼ tsp nutmeg; ½ tsp cinnamon; ¼ tsp cloves; ¼ tsp ginger; ½ cup powdered sugar; 1 TB whole milk; ⅛ tsp cinnamon; ⅛ tsp nutmeg; ⅛ tsp ginger; ⅛ tsp cloves

Jump to Recipe·4 from 37 reviews

If you have a soft spot for cozy autumn flavors wrapped up in a flaky, buttery crust, then you are in for an absolute treat with this Pumpkin Pasties (Hand Pies) Recipe. These delightful hand pies bring together the warm spices of cinnamon, nutmeg, and cloves swirled lovingly into a sweet pumpkin filling, all nestled inside a tender homemade dough that bakes to golden perfection. Whether you’re looking for a charming dessert to share at a gathering or a comforting snack to brighten your day, these pumpkin pasties are sure to become a fast favorite in your kitchen.

Ingredients You’ll Need

A close-up view of a small metal saucepan filled with thick, smooth orange-brown pumpkin puree that has a slightly glossy texture. The puree is swirled in the pan with a light wooden spoon partially dipped into it on the right side. The pan rests on a light brown textured towel on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

With just a handful of simple ingredients, each chosen to enhance the texture, sweetness, and spice of these hand pies, you can create a truly memorable treat. From the flaky all-purpose flour dough to the rich, spiced pumpkin filling, every component plays a key role in delivering that irresistible combination of flavors and colors.

2 ½ cups all-purpose flour: The foundation for our flaky and tender pie crust that holds everything together beautifully.
½ tsp table salt: Just enough to balance flavors and bring depth to the dough.
1 cup salted butter (diced and chilled): Critical for that buttery, melt-in-your-mouth texture and golden crust.
½ cup very cold ice water: Keeps the dough cool and prevents it from becoming tough while helping it bind.
1 egg (beaten with 2 tsp water): Provides an egg wash for a shiny, appetizing finish and helps seal the pies.
Coarse sugar for sprinkling: Adds a subtle crunch and sparkle on top of the pasties.
1 cup pure pumpkin puree (canned or homemade): The heart of the filling offering that smooth, comforting pumpkin flavor.
1/3 cup brown sugar (tightly packed): Infuses the filling with rich, caramel notes and deep sweetness.
2 tablespoons granulated sugar: Balances sweetness and helps create a luscious filling texture.
¼ tsp nutmeg: Adds a warm, nutty aroma to complement the pumpkin.
½ tsp cinnamon: The classic spice that makes pumpkin desserts so inviting.
¼ tsp cloves: A pinch introduces a gentle, aromatic kick to the mix.
¼ tsp ginger: Brings a subtle zing that rounds out the spice blend perfectly.
½ cup powdered sugar: For the sweet drizzle glaze that finishes each pasty with elegance.
1 tablespoon whole milk: Helps achieve just the right consistency for the glaze.
⅛ tsp cinnamon, ⅛ tsp nutmeg, ⅛ tsp ginger, ⅛ tsp cloves: The glaze’s spice quartet repeats the warm flavors found inside the pasties to tie everything together.

How to Make Pumpkin Pasties (Hand Pies) Recipe

Step 1: Make the Dough

Start by whisking the flour and salt together in a large bowl. Then, using a pastry cutter, cut in the cold, diced butter until the mixture resembles coarse crumbs with tiny butter pieces still visible. This step is crucial to creating a tender, flaky crust — those little lumps of butter melt during baking, forming perfect layers.

Step 2: Knead and Chill

Add the ice water slowly, one tablespoon at a time, gently mixing until the dough just holds together. It should feel slightly tacky but not sticky, so take care not to overwork it. Divide the dough into two balls, wrap them tightly in plastic wrap, and let them chill for at least an hour. The chill time allows the butter to firm up again, making the dough easier to roll and bake with.

Step 3: Prepare the Filling

While the dough chills, whisk together your pumpkin puree, brown and granulated sugars, and the warm spices — cinnamon, nutmeg, cloves, and ginger — until everything is perfectly blended. This filling is packed with cozy autumn flavors and the perfect texture to hold together but stay moist inside the pasties.

Step 4: Preheat Oven and Prep Baking Sheets

Set your oven to 400°F and arrange a rack in the middle position. Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze. It’s all about preparation here to get the best baking results.

Step 5: Roll Out the Dough

On a lightly floured surface, roll out one dough ball to about 1/8 inch thickness. Use a 5 to 6-inch bowl or cutter to cut out circles for the pasty shells. Don’t worry if you have to re-roll the dough to use every bit — it’s a great way to ensure minimal waste while getting as many pasties as possible.

Step 6: Fill and Seal

Place about 2 tablespoons of your pumpkin filling right in the center of each dough circle. Moisten the edges with a little water to help them stick, fold the dough over, and seal tightly by pressing with a fork to crimp the edges. Cut small slits on top to help steam escape during baking, then brush each pasty with the prepared egg wash and sprinkle with coarse sugar for that irresistible shimmer and crunch.

Step 7: Bake Until Golden

Arrange the pasties on your lined baking sheets and bake for about 25 minutes until golden brown and flaky. Because ovens vary, keep an eye on them toward the end. Once done, transfer to a wire rack to cool completely — patience here helps set the filling and makes them easier to handle.

Step 8: Drizzle the Sweet Glaze

Mix powdered sugar, milk, and the pinch of warming spices to make a smooth glaze. Transfer it to a small ziplock bag, snip a tiny corner, and drizzle over the cooled pasties in pretty patterns. This finishing touch adds a lovely sweetness and a hint of spice that ties every bite together wonderfully.

How to Serve Pumpkin Pasties (Hand Pies) Recipe

The image shows three golden brown hand pies arranged side by side on a black surface with a white marbled texture underneath. Each pie is semi-circular with crimped edges and a slightly bumpy crust. A woman's hand is holding a small piping bag, drizzling a pale cream-colored icing in thin, curved lines across the tops of the pies, adding a shiny and smooth detail to the rough texture of the baked crusts. The background has soft, muted colors out of focus, emphasizing the warm tones of the hand pies. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These hand pies are stunning just as they are, but a light dusting of powdered sugar or a sprinkle of extra coarse sugar before serving can add extra flair. For a gourmet twist, try a small dollop of whipped cream spiced with cinnamon right beside each pasty — it elevates the cozy feel beautifully.

Side Dishes

Pumpkin Pasties (Hand Pies) pair amazingly well with warm beverages like chai lattes, spiced apple cider, or even a simple cup of rich coffee. If you’re serving these at a brunch or fall gathering, fresh fruit or a crisp side salad can provide a refreshing contrast to the sweet, spicy pies.

Creative Ways to Present

For a festive look, arrange the pumpkin pasties in a circular pattern on a rustic wooden board or a bright autumn-themed platter. Add fresh fall leaves, small pumpkins, or cinnamon sticks around for an Instagram-worthy display that’s as inviting as the pies themselves.

Make Ahead and Storage

Storing Leftovers

Once your Pumpkin Pasties (Hand Pies) have cooled, store them in an airtight container at room temperature for up to two days. For longer keep, refrigeration is a good option, but make sure to reheat them carefully to maintain flakiness.

Freezing

These hand pies freeze wonderfully. Wrap each pasty individually in plastic wrap and place in a freezer-safe container or bag for up to three months. When you’re ready to enjoy, thaw overnight in the fridge before reheating for best texture.

Reheating

To bring your pumpkin pasties back to life, warm them in a preheated oven at 350°F for 10-12 minutes until heated through and crispy again. Avoid microwaving if possible, as it can make the crust soggy and soft.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! You can roast and puree fresh pumpkin for an even fresher taste. Just make sure to cook it until soft and drain any excess moisture before using it in the filling to avoid soggy pasties.

Can I make these pasties gluten-free?

Yes, but you’ll want to use a high-quality gluten-free all-purpose flour blend that includes xanthan gum to help with structure. Keep in mind that texture may vary slightly from the traditional recipe.

Is there a way to make these vegan?

Replace the butter with vegan butter or coconut oil and use a flax egg (ground flaxseed mixed with water) in place of the egg wash. The flavor will still be delicious, and the pasties will bake up nicely.

How long do pumpkin pasties keep fresh?

Freshly baked pumpkin pasties are best enjoyed within two days if stored at room temperature. Refrigeration extends their life to about 4-5 days, but always reheat them before eating.

Can I add nuts or other fillings to the pumpkin pasties?

Definitely! Chopped pecans or walnuts add a delightful crunch to the filling. Just fold them in carefully before filling your pasties, but be mindful not to overload so the pies seal properly.

Final Thoughts

Making Pumpkin Pasties (Hand Pies) Recipe is a joyous experience that fills your kitchen with the scents of autumn warmth and buttery sweetness. These hand pies are perfect for sharing with loved ones or savoring as little bites of seasonal comfort. I truly hope you enjoy making—and eating—this recipe as much as I do. Give it a try, and watch it become a beloved staple in your recipe collection!