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.

Ingredients

Scale

Sweet Pumpkin Pasties

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)

Savory Pumpkin Pasties

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)

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

Nutrition

Serving Size: 1 pasty (approx. 100 g)
Calories: 220
Sugar: 6 g
Sodium: 280 mg
Fat: 12 g
Saturated Fat: 4.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 40 mg

Keywords: pumpkin pasties, sweet pumpkin hand pies, savory pumpkin pastries, fall recipes, holiday snacks, autumn appetizers