Harry Potter Pumpkin Pasties Recipe
Harry Potter Pumpkin Pasties combine a flaky, cinnamon-spiced pastry crust with a velvety smooth pumpkin filling infused with warm autumn spices. Perfect for a cozy treat, these pasties evoke the magical feeling of fall with every bite and can be enjoyed plain or adorned with a delicate vanilla glaze. Easy to make and freezer-friendly, they’re ideal for a Harry Potter-themed party or a comforting snack alongside your favorite seasonal drink.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 pumpkin pasties 1x
- Category: Dessert
- Method: Baking
- Cuisine: British / American
Ingredients
Scale
Pasty Dough:
- 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)
Pumpkin Filling:
- 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
Vanilla Glaze:
- 1½ cups (175g) powdered sugar
- 3–4 tablespoons whole milk
- 1½ teaspoons vanilla extract
- Pinch of salt
Instructions
- Making the Dough: In a large bowl, whisk together flour, powdered sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces left for flaky texture. Drizzle in the cold milk and gently mix until a shaggy dough forms, being careful not to overwork. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Preparing the Pumpkin Filling: In a medium bowl, whisk together pumpkin puree, egg yolks, light brown sugar, vanilla extract, cinnamon, freshly grated nutmeg, ground cloves, cornstarch, and a pinch of salt until smooth and fully combined. Taste the filling and adjust spices if desired, keeping it balanced to highlight the pumpkin flavor.
- Assembling the Pasties: Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Using a 4-5 inch round cutter (or a large bowl as a template), cut out circles. Place approximately 2 tablespoons of pumpkin filling on one half of each circle, leaving about ½ inch border. Brush the edges with beaten egg, fold the dough over to encase the filling, and press the edges together, creating a decorative rope edge with your fingers.
- Baking the Pasties: Place the assembled pasties on parchment-lined baking sheets. Brush the tops with egg wash and cut small slits or vents in each to allow steam to escape. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the pastry is golden brown and the filling is set. Remove from oven and let cool.
- Adding the Vanilla Glaze (Optional): In a small bowl, whisk powdered sugar with 3-4 tablespoons whole milk, vanilla extract, and a pinch of salt until smooth and pourable. Drizzle over cooled pasties for an added touch of sweetness or serve plain.
Notes
- Keep all ingredients, especially butter and milk, cold to ensure a flaky pastry.
- Do not overwork the dough to avoid toughness.
- The cornstarch in the filling helps prevent sogginess during baking.
- Adjust spices gently to maintain the pumpkin’s natural flavor.
- For gluten-free, substitute the flour with a 1:1 gluten-free baking blend.
- For dairy-free, use vegan butter and plant-based milk.
- Assemble and freeze unbaked pasties for up to 3 months; add 5-10 minutes to the baking time when baking from frozen.
- Store cooled pasties in an airtight container at room temperature up to 3 days or refrigerated up to a week.
- Test doneness by looking for a golden crust and a set, not jiggly, filling.
Keywords: Harry Potter pumpkin pasties, pumpkin pasties recipe, spiced pumpkin pastries, autumn dessert, flaky pumpkin pasties, Halloween treat, fall pastry recipe
