Pumpkin Pasties


Pumpkin Pasties

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Course Dessert
Servings 4 each


  • 7.5 oz (1/2 can) pumpkin puree (not pie filling)
  • 1 tbsp butter
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie seasoning
  • 1/4 tsp allspice
  • 2 tbsp granulated sugar
  • 1 package refrigerated pie dough
  • flour for dusting
  • 1 egg, slightly beaten for egg wash


  • Thaw pie dough in refrigerator overnight.
  • Preheat oven to 400F.
  • Place parchment on (or grease) two half-sheet pans.
  • In a medium bowl, mix together pumpkin puree, butter, cinnamon, pie seasoning, allspice and sugar. Set aside.
  • Dust a flat surface with flour, roll pie crust out to 1/8 inch thick, and cut into 4-inch circles (or larger, if you prefer) with a pastry cutter or edge of a glass.
  • Spoon out 1/2 teaspoon or less of the pumpkin mixture onto one side of the dough circles, fold over to create half-moons, and crimp the edges closed. Cut a small lightning bolt into the top of each to vent.
  • Transfer pasties to baking sheets, and brush each with egg wash.
  • Bake for about 15-20 minutes until lightly golden.
  • Transfer to a cooling rack and let cool for 5 minutes before devouring.
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