Pumpkin Pasties

Pumpkin Pasties: A Cozy Autumn Treat

Inspired by the classic hand pies, these Pumpkin Pasties combine the buttery, flaky crust of a pastry with the sweet and spiced pumpkin filling we all crave during the fall season. Perfect for holiday gatherings or simply to enjoy with a warm cup of tea, these pasties are easy to make and offer an irresistibly cozy flavor. Plus, a sweet vanilla glaze drizzle takes them to the next level of deliciousness!

Recipe: Pumpkin Pasties

Ingredients:

For the Crust:

• 2 1/4 cups einkorn flour (270g)
• 1 cup cold butter, cubed
• 1/4 cup cold water
• Dash of salt

For the Filling:

• 1 cup cooked pumpkin or canned pumpkin
• 2 tbsp granulated sugar
• 2 tbsp light brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 tsp all-purpose flour

For the Topping:

• 1 large egg
• 1 tsp water
• Sparkling sugar (optional)

For the Glaze (optional):

• 1/2 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Directions:

1. Prepare the Crust
   In a food processor, combine the einkorn flour and cold, cubed butter. Pulse until the mixture resembles pea-sized balls. Add in the cold water and a dash of salt, pulsing until the dough begins to form.

   Divide the dough into two equal portions, wrap them in plastic wrap, and refrigerate for at least 30 minutes to firm up.

2. Make the Pumpkin Filling
   In a mixing bowl, combine the pumpkin, granulated and brown sugars, pumpkin pie spice, vanilla extract, and flour. Stir until the mixture is smooth and evenly mixed.
3. Shape the Pasties
   Roll out the chilled dough to about 1/4 inch thickness. Using a 5-inch cookie cutter, cut the dough into circles. Spoon a small portion of the pumpkin filling onto each dough circle. Fold each one over to form a half-moon shape, then crimp the edges with a fork to seal. For a decorative touch, make small vents on the top of each pasty.
4. Add the Egg Wash
   Whisk together the egg and water, then brush this egg wash over each pasty. Sprinkle with sparkling sugar if you’d like an extra touch of sweetness and sparkle.
5. Bake
   Place the pasties on a lined baking sheet and bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until they turn golden brown.
6. Glaze and Serve
   For an optional glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm pasties before serving for an added layer of sweetness. These are best enjoyed warm, either on their own or with a scoop of vanilla ice cream.

Quick Tips:

• Prep Time: 40 minutes
• Cooking Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Servings: Makes 6 servings
• Calories: Approximately 320 kcal per pasty

Serving Suggestions:

Pumpkin Pasties make an ideal treat for fall, bringing together the warmth of pumpkin and spices in a convenient, handheld pastry. Serve these at your next gathering, or keep them on hand for cozy autumn nights. The glaze adds a sweet finish, but they’re just as delightful without it. Whichever way you enjoy them, these pasties are a perfect seasonal delight!

Pumpkin Pasties

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• Author: Dulcia
• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

These Pumpkin Pasties bring the perfect blend of autumn warmth and comfort. Wrapped in a buttery, flaky crust made from einkorn flour, each pasty holds a luscious filling of spiced pumpkin sweetened with both brown and granulated sugar. A dash of vanilla rounds out the filling, delivering a delightful balance of flavors that pairs wonderfully with the golden crust.

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Ingredients

Scale 1x2x3x

For the Crust:
2 1/4 cups einkorn flour (270g)
1 cup cold butter, cubed
1/4 cup cold water
Dash of salt
For the Filling:
1 cup cooked pumpkin or canned pumpkin
2 tbsp granulated sugar
2 tbsp light brown sugar
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 tsp all-purpose flour
For Topping:
1 large egg
1 tsp water
Sparkling sugar (optional)
For the Glaze (optional):
1/2 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract

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Instructions

In a food processor, combine einkorn flour and cubed cold butter until mixture resembles pea-sized balls. Add water and salt, and pulse until dough forms.
Divide dough into two portions, wrap in plastic wrap, and refrigerate for 30 minutes.
In a bowl, mix pumpkin, granulated and brown sugars, pumpkin pie spice, vanilla, and flour until smooth.
Roll out the chilled dough to 1/4 inch thickness and cut into circles using a 5-inch cookie cutter.
Spoon a portion of the pumpkin filling onto each circle, fold to form a half-moon shape, crimp edges, and make small vents on top if desired.
Whisk egg and water together for the egg wash. Brush each pasty with the egg wash and sprinkle with sparkling sugar, if desired.
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until golden brown.
For the glaze, mix powdered sugar, milk, and vanilla. Drizzle over the warm pasties if desired. Enjoy warm or with a scoop of vanilla ice cream!

• Prep Time: 40 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 320