Pumpkin Pasties Recipe
Pumpkin spiced desserts are one of the many reasons to love the fall and this pumpkin pasty treat is perfect for fall. It has a subtle sweetness that is perfect for dessert or even afternoon tea time!
Equipment
- 1 3 inch biscuit cutter
- 1 baking sheet
Ingredients
- 1 9-inch refrigerated pie crust
- ½ cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 400°F. Cut the pie crust into 3 inch diameter circles. You may cut them bigger, but you won’t have as many pasties.
- Mix your filling ingredients and add 1 teaspoon of the filling to the middle of the circle.
- Using your finger and some water, moisten the outside of the circle. Fold your pie shell to form a half moon and press the edges to seal the pasty.
- Crimp the edges shut with a fork.
- Cut a tiny slit (or two) in the top with a sharp knife to allow air to come out while baking.
- Place on a parchment lined baking sheet and bake for 20 minutes, or until golden brown.
- Cool and enjoy.
Notes
Ways to cut out flaky pie crust circles the perfect size
- Wide mouth mason jar lid
- Pastry cutter
- Biscuit cutter
- A glass- Flip a glass over and cut the dough with the mouth of the glass
- Small sharp knife- You can easily cut out circles with a sharp knife