Harry Potter Pumpkin Pasties Recipe

Introduction

These Harry Potter Pumpkin Pasties are a magical treat inspired by the beloved wizarding world. Flaky pastry filled with spiced pumpkin makes for a cozy snack that’s perfect for fall or any time you crave something sweet and comforting.

Ingredients

• 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)
• 2 egg yolks
• 1 teaspoon vanilla extract
• ⅓ cup packed (70 grams) light brown sugar
• ½ teaspoon ground cinnamon (for filling)
• ¼ teaspoon nutmeg, freshly grated
• Pinch cloves
• 1 (15-ounce) can pumpkin puree
• 1 ½ cups (175 grams) powdered sugar (for glaze)
• 2-3 tablespoons (30-45 grams) milk (for glaze)
• 1 ½ teaspoons vanilla extract (for glaze)

Instructions

1. Step 1: Make the pastry by adding the flour, powdered sugar, cinnamon, and salt to a food processor. Pulse to combine. Add the cold cubed butter and pulse 7 times. While the motor runs, pour in the milk and process until dough forms a cohesive ball around the blade.
2. Step 2: Scrape the dough onto plastic wrap, form into a rectangle, and wrap tightly. Roll it out to the edges of the plastic wrap and refrigerate for at least 2 hours or overnight.
3. Step 3: Prepare the filling by whisking together the egg yolks, vanilla extract, light brown sugar, cinnamon, nutmeg, cloves, and pumpkin puree in a bowl.
4. Step 4: Remove dough from the fridge and let it rest at room temperature for 5-10 minutes until slightly softened. Divide dough in half and roll each portion into a 12” x 12” rectangle, about ⅛” thick on a floured surface.
5. Step 5: Cut or stamp out 5 circles (4¼” diameter) from each portion, gathering scraps and re-rolling to yield 10-12 circles total. If dough becomes too soft, chill the circles for 15-20 minutes.
6. Step 6: Line a baking sheet with parchment paper and set aside. Brush water lightly on the edge of one half of a dough circle with a pastry brush.
7. Step 7: Place about ⅓ cup pumpkin filling in the center of the dough circle. Fold the circle over to seal, ensuring no air pockets remain. Crimp edges neatly and place the pasty on the baking sheet.
8. Step 8: Repeat until all pasties are formed. Chill the baking sheet in the refrigerator for at least 30 minutes.
9. Step 9: Preheat the oven to 400°F (200°C). Bake pasties in the middle rack until bottoms are lightly golden, about 25 minutes. Transfer to a wire rack to cool.
10. Step 10: Make the glaze by whisking powdered sugar, milk, and vanilla extract until smooth. Spread 2 tablespoons of glaze on the center of each cooled pasty and smooth to the edges.
11. Step 11: Allow glaze to set before serving and enjoying your magical pumpkin pasties.

Tips & Variations

• For a flakier crust, keep your butter very cold and avoid overworking the dough.
• Try adding a pinch of ginger or allspice to the filling for extra warmth.
• You can substitute maple syrup for some of the brown sugar to add a richer sweetness.
• If milk isn’t available, water works fine both in the dough and glaze.
• Use a round cookie cutter for uniform pasties or get creative with different shaped cutters.

Storage

Store pumpkin pasties in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to refresh the crust. You can also freeze unglazed pasties for up to 1 month; thaw overnight in the fridge before baking and glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a food processor?

Yes, you can. Use a pastry cutter or two knives to cut the cold butter into dry ingredients until the mixture resembles coarse crumbs. Then gradually stir in the milk until the dough forms.

What can I use instead of pumpkin puree?

Sweet potato puree is a great alternative that offers a similar texture and sweetness. Just make sure it’s not too watery for best results.

Harry Potter Pumpkin Pasties Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

These Harry Potter Pumpkin Pasties are delightful hand pies filled with a spiced pumpkin filling encased in a tender cinnamon-scented pastry. Perfectly baked until golden, then topped with a sweet vanilla glaze, they make a magical treat reminiscent of the wizarding world.

• Author: Bella
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 5 minutes
• Yield: 10–12 pasties 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

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. Make the pastry: Add the flour, powdered sugar, cinnamon, and salt to the bowl of a food processor and pulse until combined. Add the cold butter and pulse 7 times. With the motor running, pour in the milk and process until the dough forms a cohesive ball around the blade. Scrape dough onto plastic wrap, shape into a rectangle, wrap tightly, and roll with a rolling pin to create a firm seal. Refrigerate for at least 2 hours or overnight.
2. Make the filling: In a bowl, whisk together the egg yolks, vanilla extract, light brown sugar, cinnamon, nutmeg, cloves, and pumpkin puree until fully combined and smooth.
3. Prepare dough and cut circles: Remove chilled dough and let rest 5-10 minutes at room temperature until slightly softened for easier rolling. Divide dough in half. On a floured surface, roll one half into a 12” x 12” rectangle about 1/8” thick. Cut or stamp out 5 circles of 4-5¼” diameter. Set scraps aside. Repeat with remaining half and scraps, chilling the dough circles if they soften too much.
4. Fill and seal pasties: Line a baking sheet with parchment paper. Brush the edges of a dough circle lightly with water using a pastry brush. Place about 1/3 cup pumpkin filling in the center. Fold the dough over, sealing edges without air pockets. Crimp edges neatly to create a traditional pasty look and ensure sealing. Place pasties on the baking sheet. Repeat with remaining dough circles.
5. Chill and bake: Chill the filled pasties on the tray in the refrigerator for at least 30 minutes. Preheat oven to 400°F (205°C). Bake on the middle rack for about 25 minutes or until bottoms are lightly golden. Transfer to a cooling rack to cool completely.
6. Prepare and add glaze: In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Place 2 tablespoons of glaze on each pasty and spread gently to the edges. Allow glaze to set before serving.

Notes

• Use cold butter and minimal handling of dough to ensure a flaky pastry.
• Rolling the dough between plastic wrap helps achieve a uniform thickness and keeps the dough from drying out.
• If the dough becomes too soft while working, chilling it will help maintain shape and make handling easier.
• Crimping the edges tightly prevents filling leakage during baking.
• The glaze adds a sweet vanilla finish but can be omitted for a less sweet version.
• These pasties can be made a day in advance and stored in an airtight container.

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