Introduction

Harry Potter Pumpkin Pasties are flaky, spiced pastries filled with rich pumpkin goodness. Perfect for cozy autumn days or a themed party, these pasties combine warm spices and buttery crust for a comforting treat everyone will love.

Two round pastries rest on a white plate with gray lines along the edge, placed on a white marbled surface. The pastry on the bottom appears dense and flat with a slightly rough texture and is covered in a light beige glaze that drips down the sides. On top sits another pastry half, held by a woman's fingers with light-colored nails. This top pastry is flaky with multiple thin golden-brown layers visible inside, revealing a soft, spiced filling of warm brown and orange hues. The glaze is also lightly spread on this piece. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (360g) all-purpose flour
2 tablespoons powdered sugar
2 teaspoons ground cinnamon
½ teaspoon salt
1¼ cups (300g) unsalted butter, cold and cubed
⅓ cup (80ml) whole milk, cold
1 large egg (for egg wash)
1 (15 oz) can pumpkin puree
2 large egg yolks
⅓ cup (70g) packed light brown sugar
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
2 tablespoons cornstarch
Pinch of salt
1½ cups (175g) powdered sugar (for glaze)
3-4 tablespoons whole milk (for glaze)
1½ teaspoons vanilla extract (for glaze)
Pinch of salt (for glaze)

Instructions

Step 1: In a large bowl, whisk together flour, powdered sugar, cinnamon, and salt. Add cold cubed butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces.
Step 2: Drizzle in cold milk and gently mix until a shaggy dough forms. Avoid overworking. Wrap in plastic and chill for at least 30 minutes.
Step 3: In a medium bowl, whisk together pumpkin puree, egg yolks, brown sugar, vanilla, cinnamon, nutmeg, cloves, cornstarch, and a pinch of salt until smooth. Adjust spices to taste if desired.
Step 4: Roll chilled dough on a floured surface to about ⅛-inch thickness. Cut into 4-5 inch circles.
Step 5: Place about 2 tablespoons of pumpkin filling on one half of each circle, leaving a ½-inch border. Brush edges with beaten egg, fold dough over to enclose filling, and seal by pinching the edges with your fingers to create a decorative rope edge.
Step 6: Brush the tops with egg wash. Cut small steam vents on top to prevent bursting.
Step 7: Bake at 375°F (190°C) for 20-25 minutes until golden brown and filling is set.
Step 8: For the glaze, whisk powdered sugar, milk, vanilla, and a pinch of salt together until smooth. Drizzle over cooled pasties if desired.

Tips & Variations

Keep all ingredients cold for the flakiest pastry; freezing flour for 30 minutes before use helps.
Strain pumpkin puree if watery to prevent soggy bottoms.
Try adding a tablespoon of maple syrup or mini chocolate chips to the filling for a twist.
Substitute half the pumpkin with sweet potato puree or add orange zest for seasonal flair.
Use a 3-inch cutter for mini pasties and reduce baking time to 15-18 minutes for perfect party bites.

Storage

Store cooled pasties in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They freeze well for up to 3 months—freeze unbaked for easy baking later or freeze baked to reheat. To reheat, warm in a 300°F (150°C) oven for 5 minutes.

How to Serve

A close-up image showing two round pastries stacked on a white plate with a black lined edge, placed on a white marbled surface. The pastries have a light brown, flaky layered crust with a glossy light beige glaze drizzled over the top one, which is broken in half by a woman's hand, revealing an inner filling of soft, chunky brown and orange layers. The bottom pastry is whole with some glaze dripping down the sides. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Absolutely! Assemble and freeze unbaked pasties or bake and freeze them for quick reheating later.

What if I don’t have pumpkin puree?

Roasted butternut squash or sweet potato puree are excellent substitutes—just be sure they’re well-drained.

Can I skip the glaze?

Yes, the pasties are delicious on their own. You can also dust them with powdered sugar instead of glazing.

How do I know when the pasties are done?

The pastry should be golden brown and sound hollow when tapped on the bottom. The filling will be set and not jiggly.

Can I make mini versions?

Yes! Use a smaller cutter (around 3 inches) and reduce the baking time to 15-18 minutes for perfectly sized mini pasties.