Ingredients
Scale
- 1 store-bought or homemade pie crust (or homemade flaky pastry)
- 1 cup pumpkin puree (canned or freshly cooked)
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Optional: a pinch of salt
Instructions
- In a mixing bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, vanilla extract, and a pinch of salt. Mix until well blended.
- On a lightly floured surface, roll out your pie crust until it’s about ¼ inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
- Place a spoonful of pumpkin filling in the center of each pastry circle. Fold the dough over to create a half-moon shape. Seal the edges by pinching or using a fork for a decorative finish.
- Brush the tops of each pasty with the beaten egg to give them a shiny, golden appearance. Arrange them on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes or until the edges are golden brown. Let them cool slightly before serving.
Notes
- Use high-quality pumpkin puree for the richest flavor.
- Chill the assembled pasties for 10-15 minutes before baking to help them hold their shape.
- Experiment with fillings by adding a touch of cream cheese or chopped nuts.
- For an extra magical touch, sprinkle edible glitter on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pasty
- Calories: 180 kcal Kcal
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 22mg
