Description
These Spiced Baked Pumpkin Pasties are a delicious, comforting seasonal treat, combining tender roasted pumpkin with warm spices and a touch of sweetness, all wrapped in flaky pie crust. Perfect for fall gatherings or a cozy snack.
Ingredients
Scale
Pumpkin Filling
- 2 cups diced pumpkin
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brown sugar
- 1 tablespoon maple syrup
Dough and Topping
- 1 package (14-16 oz) pre-made pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the pumpkin and baking the pasties.
- Season the Pumpkin: In a large mixing bowl, combine the diced pumpkin with olive oil, cinnamon, nutmeg, allspice, salt, and black pepper. Toss thoroughly to ensure even coating.
- Roast the Pumpkin: Spread the seasoned pumpkin pieces on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes until tender, stirring halfway through for even cooking.
- Sauté Onion and Garlic: While pumpkin roasts, heat a skillet over medium heat and sauté the finely chopped onion and minced garlic until fragrant and translucent, about 5 minutes.
- Combine Filling Ingredients: Add the roasted pumpkin to the skillet with the onion and garlic. Stir in brown sugar and maple syrup, cooking for another 5 minutes to blend flavors and thicken the mixture. Remove from heat and let cool slightly.
- Prepare Pie Crust: Roll out the pre-made pie crusts on a lightly floured surface. Cut out circles approximately 6 inches in diameter using a pastry cutter or a round plate as a guide.
- Fill and Seal Pasties: Place a spoonful of the pumpkin filling in the center of each dough circle. Fold the dough over the filling to create a semi-circle and press the edges to seal. Use a fork to crimp the edges decoratively, ensuring the filling is enclosed.
- Apply Egg Wash: Arrange the pasties on a baking sheet lined with parchment paper. Brush the tops of each pasty with the beaten egg to achieve a golden, glossy finish when baked.
- Bake: Bake the pasties in the oven at 400°F (200°C) for 20-25 minutes until the crust turns golden brown and crisp.
- Cool and Serve: Allow the baked pasties to cool slightly on a wire rack before serving to enjoy warm and flavorful pumpkin-filled treats.
Notes
- For a vegan version, substitute the egg wash with a plant-based milk or melted coconut oil for brushing.
- Use fresh pumpkin for the best flavor, or substitute with butternut squash if unavailable.
- These pasties can be made ahead and reheated in a warm oven for a few minutes.
- Adjust the level of sweetness by modifying the amount of brown sugar and maple syrup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
