Pumpkin Pasties: A Magical Fall Treat from the Wizarding World

As the air turns crisp and the leaves start to fall, there’s nothing quite like cozying up with a warm, comforting treat. Inspired by the magical world of Harry Potter, these pumpkin pasties are the perfect way to bring a bit of Hogwarts into your home this season. In the books, pumpkin pasties are a popular snack enjoyed by students on the train to Hogwarts, and now you can enjoy them too—whether snuggling up for your annual Harry Potter movie marathon or simply indulging in some cozy fall vibes. We’ve all heard of the iconic butterbeer, Bertie Bott's Every Flavor Beans, and chocolate frogs, but I wanted to focus on recipes that are a bit easier to recreate at home.

With a flaky, golden crust and a spiced pumpkin filling, these pastries are the ultimate fall treat. They’re ideal for Halloween parties or a quiet evening curled up with a good book. Whether you’re a wizard, witch, or muggle, these pumpkin pasties will bring a touch of magic and warmth to your autumn celebrations!

Ingredients

Crust:

• 1 ½ cups all purpose flour

• 1 tbsp granulated sugar

• A pinch of salt

• ½ cup unsalted butter

• 2-3 tbsp of cold water

• (Alternative: one ready-made pie crust)

Filling:

• ½ cup pumpkin puree

• 1 tsp cinnamon

• 1 tsp allspice

• 1 tsp nutmeg

Basting:

• 1 egg yolk

• 2 tbsp milk

Bake Pumpkin Pastries with me in Under 2 Minutes!

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Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 15

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Instructions

1. Cut the butter into small cubes, place them on a plate, and put them in the freezer for about 15 minutes; they should not be frozen but get really cold.

2. Mix flour, sugar, and salt in your stand mixer

3. Add butter cubes and process shortly until the dough resembles breadcrumbs.

4. Sprinkle with 2 tablespoons of icy water, and mix a few times again until the dough comes together. Add the third tablespoon of water if necessary. The dough should hold together when you press a bit in between your fingers.

5. Form a ball, divide it into two portions and press (and roll if needed) each piece into a flat disc. Wrap the discs tightly in plastic foil. One portion should make about 15 pasties. Refrigerate for at least 2 hours or overnight.

6. Once dough has been refrigerated long enough, take it out to thaw while making the pumpkin puree mix. Preheat the oven to 400 degrees Fahrenheit.

7. Add 1 cinnamon, allspice, and nutmeg to pumpkin puree.

8. Sprinkle working surface with flour to prevent dough from sticking. Roll out dough, making it as flat as possible.

9. Cut dough into circles using a pastry cutter or a round glass.

10. Spoon about ½ teaspoon of the pumpkin puree mix onto one half of the pastry circle. Dab pastry edges with a wet finger and fold one one half over the other. 

11. Press the edges with a form to crimp and close them.

12. Using a small sharp knife, cut some tiny slits on top to create vents. 

13. Place pastries on a baking tray lined with parchment paper.

14. In a small bowl, mix one egg yolk with two tbsp of milk and whisk together.

15. bake for about 15-20 minutes or until nicely golden.

16. Let cool and enjoy!