Name: Pumpkin Pasties – Sweet and Savory Versions Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 – 7 oz pie crusts (may utilize gluten-free if needed); 244 g (1 cup) unsweetened pumpkin puree; 42 g (3 tbsp) mascarpone cheese; 52 g (2 1/2 tbsp) honey; 1/2 tsp vanilla extract; 1/4 tsp ground cinnamon; 1/8 tsp ground cloves; 1/8 tsp ground nutmeg; Pinch Kosher salt; 1 large egg, lightly whipped with 2 tsp water (for egg wash); Turbinado sugar, for finishing the top edge (optional); 2 – 7 oz pie crusts (may utilize gluten-free if needed); 1/4 lb ground Italian sausage; 122 g (1/2 cup) unsweetened pumpkin puree; 1 1/2 oz (slightly over 1/3 cup) Gruyere cheese, shredded; 1 1/2 oz (slightly over 1/3 cup) sharp cheddar cheese, shredded; 1/2 tsp dried sage; 1/2 tsp Kosher salt; 1/4 tsp cracked black pepper; Pinch of ground nutmeg; 1 large egg, lightly whipped with 2 tsp water (for egg wash; omit second egg if making both sweet and savory)

Jump to Recipe

If you’re looking for a delightful treat that captures the essence of cozy autumn flavors, look no further than Pumpkin Pasties – Sweet and Savory Versions. These hand-held pastries are little pockets of pure joy, brilliantly balancing rich pumpkin puree with either warm spices and honey for the sweet lovers or hearty Italian sausage and tangy cheeses for those craving something savory. Whether you need a comforting snack or a charming addition to your next gathering, these pasties blend flaky pastry with luscious fillings to create a dish that’s as versatile as it is delicious.

Pumpkin Pasties - Sweet and Savory Versions Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its simplicity and the thoughtful selection of ingredients. Each element plays a vital role in bringing texture, flavor, and even visual appeal to the pumpkin pasties, making them both satisfying and beautiful.

Pie Crust (2 x 7 oz): The foundation that creates that perfect flaky, buttery shell for the fillings; gluten-free options work well too.
Unsweetened Pumpkin Puree (1 cup + 1/2 cup): This is the star ingredient, providing natural sweetness and creamy texture in both versions.
Mascarpone Cheese (3 tbsp): Adds a luxurious creaminess to the sweet filling, balancing the pumpkin’s earthiness.
Honey (2 1/2 tbsp): Sweetens the pasties naturally while complementing the pumpkin’s warmth.
Vanilla (1/2 tsp): Enhances the sweetness with fragrant depth for the sweet version.
Spices (cinnamon, cloves, nutmeg): Just a pinch of each makes your sweet pasties smell and taste irresistibly cozy.
Kosher Salt (pinch for sweet, 1/2 tsp for savory): Essential in balancing flavors in both versions.
Large Egg + Water (for egg wash): Brushed on top to achieve a gorgeous golden finish.
Turbinado Sugar (optional): Sprinkled on the sweet pasties’ edges for subtle crunch and sparkle.
Ground Italian Sausage (1/4 lb): Brings savory richness and spice to the meat version.
Gruyere Cheese (1 1/2 oz) and Sharp Cheddar Cheese (1 1/2 oz): Melt into the savory filling adding gooey, sharp complexity.
Dried Sage (1/2 tsp): Infuses the savory filling with herbal warmth.
Cracked Black Pepper (1/4 tsp): Adds a touch of heat and bite to the savory mix.

How to Make Pumpkin Pasties – Sweet and Savory Versions

Step 1: Prepare the Sweet Filling

Start by whisking together the pumpkin puree, mascarpone cheese, honey, vanilla, cinnamon, cloves, nutmeg, and a pinch of salt in a bowl until smooth and well blended. This combination is what creates that melt-in-your-mouth sweet filling, rich with spicy warmth. Chill this mixture for at least 30 minutes; this helps it firm up so it won’t run out when baked and gives the flavors time to marry beautifully.

Step 2: Brown the Sausage and Make the Savory Filling

Heat a skillet over medium-high and cook the Italian sausage until browned and cooked through, then drain it on paper towels to remove excess grease. In a bowl, combine the cooled sausage with pumpkin puree, shredded gruyere, sharp cheddar, sage, salt, pepper, and nutmeg. Mix well and chill for 30 minutes as well so the savory mixture becomes firm and easier to work with.

Step 3: Prepare the Pie Crust Rounds

Flour your work surface and roll out one pie crust at a time. Using a 3.875-inch round cutter, cut out circles—aim for 9 rounds per crust. Transfer the rounds to baking sheets lined with parchment paper and chill them in the fridge. Keeping the dough cold is key to ensuring those exquisitely flaky pasties.

Step 4: Fill and Seal Your Pasties

On each dough round, add about 1 tablespoon of your chosen filling, being careful not to overfill. Lightly moisten the edges of half the rounds with water using your finger, then press another round on top to form a half-moon shape. Pinch the edges gently but firmly starting from one side to create a tight seal—this little step stops the filling from escaping and keeps the beautiful shape intact.

Step 5: Add Finishing Touches and Bake

Cut a small “lightning bolt” slit on each pasty’s front to allow steam to escape while baking, preserving a perfect golden crust with no mess. Brush the tops with the egg wash for that irresistible sheen. If making the sweet versions, sprinkle turbinado sugar on the edges for a touch of sparkle and crunch. Bake in a preheated 400°F (205°C) oven for about 20 minutes until beautifully golden and crisp.

How to Serve Pumpkin Pasties – Sweet and Savory Versions

Garnishes

For a lovely finishing touch, serve sweet pasties with a dollop of whipped cream or drizzle of maple syrup to enhance their natural sweetness. The savory ones pair wonderfully with a sprinkle of fresh sage leaves or a light drizzle of honey mustard for an unexpected zing.

Side Dishes

These pumpkin pasties shine on their own but can be beautifully complemented by a simple arugula salad with toasted pecans and vinaigrette for the savory version, providing a peppery crunch. Sweet pasties work perfectly alongside a cup of spiced chai or hot apple cider, elevating the cozy vibe of your meal.

Creative Ways to Present

Arrange your pasties on a wooden serving board beside small bowls of dipping sauces like cinnamon cream cheese for sweet, or spicy aioli for savory. Alternatively, turn them into delightful appetizers by serving mini versions skewered with rosemary sprigs—perfect for parties and ready-to-eat comfort in a bite-size form.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover pumpkin pasties in an airtight container in the fridge where they will keep fresh for up to 4 days. This makes for convenient snacks or quick lunches during busy weeks, maintaining their satisfying flavors with minimal effort.

Freezing

You can freeze unbaked or baked pumpkin pasties for up to 3 months. Place them individually on a baking sheet until frozen, then transfer to freezer-safe bags to prevent sticking and freezer burn. This method allows you to enjoy your favorite Pumpkin Pasties – Sweet and Savory Versions anytime without sacrificing taste or texture.

Reheating

To revive the crispiness of your pasties, reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and flaky. Avoid microwaving when possible, as this can make the crust rubbery. This way, you’ll enjoy every bite just as if they were freshly baked.

FAQs

Can I make these pumpkin pasties gluten-free?

Absolutely! Using a gluten-free pie crust is a simple swap that doesn’t compromise on texture or flavor. Just be sure to handle the dough gently, as gluten-free doughs can be more delicate.

Can I prepare the filling ahead of time?

Yes, both sweet and savory fillings benefit from being chilled and can be made up to a day in advance. This helps deepen the flavors and makes assembly much quicker and easier on the day you want to bake.

Is there a vegetarian version of the savory pasties?

Definitely. You can replace the Italian sausage with sautéed mushrooms, caramelized onions, or roasted walnuts to maintain that savory richness and texture without the meat.

What’s the best way to ensure the pasties don’t leak during baking?

Chilling the fillings to firm them up is key, as well as sealing the edges well with a bit of moisture and gentle pinching. The steam vents you cut on the surface also help steam escape, preventing splits and leaks.

Can I substitute the cheeses in the savory filling?

Yes, feel free to experiment! Fontina, mozzarella, or even feta can be delicious substitutes that alter the flavor profile to your liking while keeping the creamy texture necessary for a great filling.

Final Thoughts

You’re going to fall head over heels for these Pumpkin Pasties – Sweet and Savory Versions. They are remarkably satisfying and surprisingly simple to pull together, offering something for everyone at the table. So go ahead—whip up a batch, invite your favorite people, and watch these delightful pockets of pumpkin magic disappear before your eyes. Trust me, these pasties will become your new seasonal obsession!

Pumpkin Pasties – Sweet and Savory Versions Recipe

★★★★★

4.8 from 14 reviews

Author: lilan
Total Time: 1 hour 5 minutes
Yield: 18 pasties (9 sweet, 9 savory) 1x
Diet: Halal

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Description

Pumpkin Pasties are delightful hand pies with both sweet and savory options, featuring a flaky pie crust filled with spiced pumpkin puree. The sweet version combines mascarpone cheese and honey with warming spices for a dessert treat, while the savory version pairs pumpkin with Italian sausage and cheeses for a hearty snack or appetizer. Perfect for fall gatherings or cozy snacks, these pasties bake to a golden brown with a tender, flavorful filling.

Instructions

Prepare Sweet Filling: In a medium bowl, combine pumpkin puree, mascarpone cheese, honey, vanilla extract, cinnamon, cloves, nutmeg, and salt. Mix until fully blended. Cover and refrigerate for at least 30 minutes to firm up the filling.
Preheat Oven and Prepare Pans: Preheat your oven to 400°F (205°C). Line two baking sheets with parchment paper and set aside.
Roll and Cut Dough (Sweet): Dust a work surface with flour. Roll out the first pie crust and cut out 3.875-inch circles. You should get 9 pastry rounds per crust. Transfer rounds to a baking sheet and chill in the fridge. Repeat with the second crust.
Fill Sweet Pasties: Place 1 tablespoon of sweet pumpkin filling in the center of each pastry round. Wet the edges lightly with water to help seal.
Seal and Vent Sweet Pasties: Fold each pasty over to form a half-moon shape. Pinch edges gently from one corner to the next, avoiding the center to prevent filling from leaking. Make a jagged ‘lightning bolt’ cut on top to let steam escape.
Egg Wash and Sugar: Brush each pasty top with egg wash and sprinkle edges with turbinado sugar if desired. Keep the filled pasties refrigerated while prepping remaining ones.
Bake Sweet Pasties: Bake in the preheated oven for about 20 minutes or until golden brown. Serve warm. Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
Prepare Savory Filling: In a skillet over medium-high heat, cook Italian sausage until browned and fully cooked. Drain excess fat on paper towels and allow to cool.
Mix Savory Filling: In a medium bowl, combine the cooked sausage, pumpkin puree, Gruyere cheese, cheddar cheese, sage, salt, pepper, and nutmeg. Mix well. Cover and refrigerate for at least 30 minutes to firm up the filling.
Roll and Cut Dough (Savory): Repeat the rolling, cutting, and chilling process with pie crust as done for the sweet pasties.
Fill Savory Pasties: Place 1 tablespoon of savory filling into each pastry round. Lightly wet the edges with water for sealing.
Seal and Vent Savory Pasties: Fold, seal, and make the steam vent cuts similarly as with sweet pasties. Brush the tops with egg wash.
Bake Savory Pasties: Bake at 400°F (205°C) for about 20 minutes or until golden brown. Enjoy warm. Store leftovers in airtight containers in the fridge for up to 4 days or freeze up to 3 months.

Notes

For best results, chill the filling and pastry rounds thoroughly before assembly to prevent filling from leaking.
Use gluten-free pie crusts if dietary restrictions require them; both sweet and savory fillings work well with gluten-free dough.
The egg wash helps create a shiny, golden crust and acts as glue for sealing the pasties.
The lightning bolt steam cut is essential to avoid bursting during baking.
Pasties can be made ahead, wrapped tightly, and frozen before baking. Bake from frozen, adding a few extra minutes to baking time.
Adjust spices in the sweet filling to your taste; more cinnamon or nutmeg can enhance the fall flavors.
For a vegetarian version of the savory pasties, omit the sausage and consider adding sautéed mushrooms or walnuts for texture.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Snack, Appetizer, Dessert
Method: Baking
Cuisine: American