Description
Homemade Pumpkin Pasties, also known as hand pies, are delightful flaky pastries filled with a spiced pumpkin filling. These hand-held treats combine a buttery, tender crust with a sweet and warmly spiced pumpkin center, finished with a light sugar sprinkle and a smooth spiced glaze drizzle. Perfect as a fall dessert or festive snack, these pasties are baked to golden perfection and served with an optional sweet glaze.
Ingredients
Dough
- 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
Filling
- 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
Glaze Drizzle
- ½ cup powdered sugar
- 1 TB whole milk
- ⅛ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp ginger
- ⅛ tsp cloves
Instructions
- Make the Dough: In a large bowl, whisk together the flour and salt. Using a pastry cutter, cut in the diced cold butter until the mixture resembles coarse crumbs, with small chunks of butter still visible.
- Knead and Chill: Gradually add ice water one tablespoon at a time, just until the dough holds together when pinched but is not sticky. Work the dough sparingly using cold fingers or the pastry cutter, avoiding overworking. Form the dough into two balls, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Make the Filling: In a bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, nutmeg, cinnamon, cloves, and ginger until smooth and well combined.
- Preheat oven and prepare baking sheets: Preheat the oven to 400°F (204°C) and position an oven rack in the middle. Line baking sheets with parchment paper.
- Roll Out Dough: On a lightly floured surface, roll out one dough ball to about 1/8 inch thickness. Use a 5-6 inch diameter bowl rim or cutter to cut out circles. Re-roll scraps as needed to maximize the number of circles.
- Fill and Seal Pasties: Place approximately 2 tablespoons of pumpkin filling in the center of each dough circle. Moisten the edges of the dough with water, fold the dough over to form a half circle, and press the edges tightly to seal. Crimp edges with a fork, cut small slits on top for steam to escape, then brush each pasty with the egg wash and sprinkle with coarse sugar.
- Bake: Arrange the pasties on the prepared baking sheets and bake for about 25 minutes or until golden brown. Baking times may vary depending on your oven. After baking, let them cool completely on a wire rack.
- Prepare the Drizzle: Whisk together powdered sugar, whole milk, cinnamon, nutmeg, ginger, and cloves until smooth. Transfer the glaze to a small zip-top bag, cut a tiny hole in one corner, and drizzle over the cooled pasties before serving.
Notes
- Keep the butter and water very cold to ensure a flaky crust.
- Do not overwork the dough to prevent toughness.
- The filling spices can be adjusted according to taste for more or less warmth.
- If you prefer a vegan version, substitute the butter with a plant-based butter and omit the egg wash or use a plant-based milk wash.
- Store leftover pasties in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat in a warm oven to maintain flakiness rather than using a microwave.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
