Harry Potter inspired Pumpkin Pasties are delicious hand held pumpkin pies. The filling is too delicious to pass up, truly magical!
Harry Potter is a favorite for me, both the books and movies. I re-read or re-watch them often, especially at certain times of the year. Halloween time is one such time I really feel like watching these movies, just so I can see the Jack ‘O Lanterns floating in the Great Hall and to see all those treats laid out on those long tables. The kids that go to Hogwarts are very lucky on Halloween for sure!
These pumpkin pasties come together pretty easily. Be sure to use plenty of flour when rolling the pie crust and using the dumpling makers to keep it from sticking. That is really the only tricky part at all. There will be more filling than you need. You can either make another batch of pie crust and make even more pasties or you can eat the remaining filling as a pudding. It was fantastic (this is how we finished ours off)! I must admit, I am not a pure pumpkin pie fan, so I was a little worried, but don’t be if you are like me. These are amazing and even a non-pumpkin pie fan like me loved them!
Harry Potter Pumpkin Pasties Recipe
- 15 oz. can pumpkin puree
- 12 oz. can evaporated milk
- 1 cup sugar
- 2 tbsp. butter, melted
- 2 eggs
- ½ tsp. allspice
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. ginger
- 3 cups all-purpose flour
- 1 1/2 cups butter, cold
- 6 tbsp. cold water
- Preheat the oven to 425ºF. Use a mixer to combine eggs and sugar until light and fluffy. Mix in spices, melted butter, and pumpkin and then pour in evaporated milk. Mix well.
- Pour into a greased or nonstick 9x13 pan and bake for 15 minutes. Remove the pumpkin from the oven and cool completely.
- Cut butter into cubes. Combine flour and butter in a food processor. Mix well to the crumble stage.
- Add 6 tbsp. cold water slowly through the tube feed while the food processor is running. Mix just until the dough comes together. Be careful not to over mix.
- Roll into a ball and chill in the refrigerator for 15 minutes.
- Roll half of the pastry to 1/8-inch thickness on a lightly floured surface. Using a dumpling maker, cut dough circles from the pie crust. Re-roll and continue until all pie crust is used.
- Preheat the oven to 350ºF.
- Lightly flour the dumpling maker before placing the circle of dough onto it. This will help keep the pie crust from sticking to the dumpling maker once you've pressed the pastie together.
- Scoop pumpkin onto half of each dough circle. Be careful not to get too close to the edge. Fold the pasties in half and then pinch the sides to seal using dumpling maker.
- Remove the pastie from the dumpling maker and place on a nonstick or prepared cookie sheet. Cut lightning bolt slits in the top of each pie to allow the steam to escape.
- Bake for 25 minutes. Serve warm.
Pie crust is an old family recipe. Filling adapted from Rosanna Pansino.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 559Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 127mgSodium: 295mgCarbohydrates: 56gFiber: 2gSugar: 25gProtein: 9g
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Halloween Food ‘n Flix Challenge
This month I’m hosting the #FoodNFlix Challenge. I asked everyone to watch a Halloween movie and make a recipe inspired by that movie. I chose Harry Potter. There are many reference made to Halloween especially in the first book and movie. I love the Death Day celebration that Sr. Nicholas holds for the Hogwarts ghosts.
I decided on Pumpkin Pasties as they are a staple in the Harry Potter stories and pumpkin is perfect for Halloween given we carve them for Jack ‘O Lanterns.
Click here if you would like to learn more about Food ‘n Flix. Check back at the end of the month where I will post a round up of the submissions I receive.
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