Harry Potter Pumpkin Pasties Recipe

Introduction

Harry Potter Pumpkin Pasties are delightful handheld treats filled with a spiced pumpkin filling wrapped in a buttery pastry. Perfect for cozy autumn days or any time you want a taste of magical comfort food.

Ingredients

• Pasty Dough:
• 3 cups (360 grams) all-purpose flour
• 2 tablespoons powdered sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 20 tablespoons (300 grams) unsalted butter, cold, cubed
• ½ cup (70 grams) milk (or water)
• Pumpkin Filling:
• 2 egg yolks
• 1 teaspoon vanilla extract
• ⅓ cup packed (70 grams) light brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg, freshly grated
• Pinch cloves
• 1 (15-ounce) can pumpkin puree
• Glaze:
• 1 ½ cups (175 grams) powdered sugar
• 2-3 tablespoons (30-45 grams) milk
• 1 ½ teaspoons vanilla extract

Instructions

1. Step 1: To make the pastry, combine the flour, powdered sugar, cinnamon, and salt in a food processor. Pulse until mixed. Add the cold butter cubes and pulse 7 times. With the motor running, slowly add the milk and process until the dough forms a cohesive ball around the blade.
2. Step 2: Scrape the dough onto plastic wrap, shape into a rectangle, and wrap tightly. Use a rolling pin over the plastic wrap to press it out to the edges, ensuring a tight seal. Refrigerate for at least 2 hours or preferably overnight.
3. Step 3: Prepare the pumpkin filling by whisking together egg yolks, vanilla extract, brown sugar, cinnamon, nutmeg, cloves, and pumpkin puree in a bowl until smooth.
4. Step 4: Remove chilled dough from fridge and let sit at room temperature for 5-10 minutes to soften slightly. Divide dough in half.
5. Step 5: On a floured surface, roll out one half into a 12” x 12” rectangle, about ⅛” thick. Cut or stamp out 5 circles (about 4¼” diameter). Repeat with the other half and gather scraps to roll and cut more circles. Chill dough circles in refrigerator for 15-20 minutes if they become too soft.
6. Step 6: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
7. Step 7: Brush a light coating of water with a pastry brush on the edge of each dough circle. Spoon about ⅓ cup pumpkin filling into the center of each circle. Fold dough over and seal edges, removing air inside. Crimp edges neatly.
8. Step 8: Place shaped pasties on the baking sheet. Chill the tray for at least 30 minutes before baking.
9. Step 9: Bake on the middle rack for about 25 minutes, or until the bottoms are lightly golden. Let cool on a rack.
10. Step 10: Whisk together powdered sugar, milk, and vanilla to make the glaze. Spoon 2 tablespoons of glaze onto the center of each pasty and gently smooth to the edges. Let glaze set before serving.

Tips & Variations

• Use cold butter and chilled dough to achieve a flaky pastry texture.
• Substitute milk with water in the dough for a dairy-free option.
• Add a pinch of ground ginger to the filling for extra warmth.
• Try mini pasties for bite-sized snacks or party appetizers.

Storage

Store pumpkin pasties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 5-7 minutes to restore crispness. The glaze is best added fresh before serving but can be lightly warmed if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a food processor?

Yes, you can use a pastry cutter or two knives to cut the butter into the flour mixture, then add milk gradually and mix until a dough forms. Chill as directed before rolling.

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used but it should be cooked and pureed first. Make sure to drain excess moisture to avoid soggy filling.

Harry Potter Pumpkin Pasties Recipe

Print Recipe

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4.4 from 150 reviews

These magical Harry Potter Pumpkin Pasties are delightful hand pies featuring a spiced pumpkin filling wrapped in a tender, cinnamon-infused pastry dough. Perfectly baked and topped with a sweet vanilla glaze, these pasties bring a taste of the wizarding world to your kitchen as a cozy seasonal treat or festive dessert.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 5 minutes
• Yield: 10–12 pasties 1x
• Category: Dessert
• Method: Baking
• Cuisine: British-inspired

Ingredients

Scale 1x2x3x

Pastry Dough:

• 3 cups (360 grams) all-purpose flour
• 2 tablespoons powdered sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 20 tablespoons (300 grams) unsalted butter, cold, cubed
• ½ cup (70 grams) milk or water

Pumpkin Filling:

• 2 egg yolks
• 1 teaspoon vanilla extract
• ⅓ cup packed (70 grams) light brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• Pinch of cloves
• 1 (15-ounce) can pumpkin puree

Glaze:

• 1–½ cups (175 grams) powdered sugar
• 2–3 tablespoons (30–45 grams) milk
• 1 ½ teaspoons vanilla extract

Instructions

1. Make the pastry: In a food processor, combine flour, powdered sugar, ground cinnamon, and salt; pulse to combine. Add cold, cubed butter and pulse 7 times. With the motor running, slowly pour in milk and process until the dough comes together into a cohesive ball around the blade. Scrape dough onto plastic wrap, shape into a rectangle, wrap tightly, and roll with a rolling pin to seal. Refrigerate for at least 2 hours, preferably overnight.
2. Prepare the filling: Whisk together egg yolks, vanilla extract, light brown sugar, ground cinnamon, freshly grated nutmeg, cloves, and pumpkin puree until smooth and well mixed.
3. Roll and cut dough circles: Remove dough from the fridge and let rest at room temperature for 5-10 minutes until slightly softened. Divide dough in half. On a floured surface, roll one half into a roughly 12” x 12” rectangle about ⅛” thick. Cut or stamp out 5 circles of 4-¼” in diameter. Set dough scraps aside. Repeat with remaining dough half. Re-roll scraps and cut out additional circles, aiming for 10-12 total. Chill dough circles in refrigerator for 15-20 minutes if pastry softens.
4. Fill and seal the pasties: Line a baking sheet with parchment paper. Fill a small cup with water and lightly brush water along one edge of each dough circle. Place about ⅓ cup of pumpkin filling in the center. Fold dough over, sealing edges without trapping air inside. Crimp edges neatly to ensure a secure seal and traditional pasty appearance. Transfer pasties to the prepared baking sheet.
5. Chill and bake: Refrigerate the formed pasties for at least 30 minutes to firm up. Preheat oven to 400°F (204°C). Bake pasties on the middle rack until bottoms are lightly golden, about 25 minutes. Remove from oven and transfer to a rack to cool.
6. Prepare and apply glaze: In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Spoon about 2 tablespoons of glaze onto the middle of each cooled pasty, gently smoothing it to the edges. Allow the glaze to set before serving.

Notes

• For best results, chill the dough overnight to improve texture and ease of handling.
• If using water instead of milk in the dough, flavor may be slightly less rich but still delicious.
• Use a sharp cookie cutter or a sturdy round object to get even circles for pasties.
• Crimping the edges not only seals the pasties but also adds a traditional decorative touch.
• Store leftover pasties in an airtight container in the refrigerator and reheat before serving.
• Feel free to adjust spices in the filling according to your preference for warmth and flavor.

Keywords: Harry Potter, Pumpkin Pasties, Pumpkin Pie, Hand Pies, Fall Dessert, Spiced Pastry, Halloween Treat