The idea for these little pies came when Yvette alerted me to a post on Tumblr. In that post, the pies were cut in the shape of jack-o-lanterns, which would make them great for a Halloween party. However, I decided to keep it simple and didn’t go all-out with “carving” the pumpkins. They still came out super cute!
I also wanted a slightly different filling than that recipe, so I scoured the internet for other pumpkin hand pie recipes. I came across a recipe for “pumpkin pasties,” which had a pretty simple filling and the name was perfect.Whenever there’s a chance to make references to Harry Potter, you’d better bet I’m gonna jump on it. I call them “mini” because from what I can tell, actual pasties are pretty big. The pies are indeed as magical as their name suggests.
The crust comes from Barefoot Contessa’s “Perfect Pie Crust” because it’s never failed me and it’s delicious. Essentially, this recipe is a combination of three others with my own little spin put on it. This recipe makes about 8 pies.
My one recommendation when you make this is to make sure you have a rolling pin before you begin. I recently moved and took it for granted that I had one. I ended up using a can of cooking spray wrapped in plastic wrap instead. It made for some uneven dough and it was a struggle to roll out. I have since bought a rolling pin to avoid any future struggles.
Mini Pumpkin Pasties
- 12 Tbsp (1 1/2 sticks) cold, unsalted butter
- 3 cups all-purpose flour
- 1 tsp salt
- 1 Tbsp sugar
- 1/3 cup cold shortening
- 6 – 8 Tbsp cold water
- 1 egg
- 1 Tbsp water
- 1 cup pumpkin puree
- 1/4 brown sugar, packed
- 2 Tbsp granulated sugar
- 1 tsp pumpkin pie spice
- Cut the butter into small cubes and place it back in the fridge. In a large bowl, combine the flour, salt, and sugar.
- Using a pastry cutter (or food processor), mix in the butter and shortening until the butter is the size of peas. Add in water until it starts to form a dough.
- Flatten the dough into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 400°F and prepare a baking sheet with cooking spray.
- In a medium bowl, combine the pumpkin, sugars, and spice. In a small bowl, whisk together the egg and 1 tablespoon water.
- Roll out the dough to about 1/8 inch thickness. Use a 5-inch pumpkin-shaped cookie cutter to cut out 16 shapes.
- Place 8 of the dough cut-outs on the baking sheet. Put 3-4 tablespoons of the filling on each cut-out, leaving a 1/2 inch perimeter. Brush the egg mixture around the perimeter of each. Place another cut-out on top of the filling. Press down the edges with a fork, being careful not to let too much of the filling escape. Brush the top of each pie with egg mixture. Cut out crescent-shaped slits on each side to look like a pumpkin. If desired, sprinkle the tops with a bit of sugar.
- Bake for 25 minutes or until golden brown. Let cool and store any leftovers in an airtight container.