Ingredients
Method
Prepare the Oven and Filling
- Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and nutmeg. Stir until well mixed.
Assemble the Pasties
- Roll out the room-temperature pie crusts on a lightly floured surface. Use a glass or biscuit cutter to cut out circles about 4 inches in diameter. Place the circles on the prepared baking sheet.
- Scoop a heaping tablespoon of the pumpkin mixture onto the center of each circle.
- Fold the dough over the filling to form a half-moon shape. Press the edges together with a fork to seal.
- With a sharp knife, cut a small slit or a lightning bolt shape on top of each pasty to allow steam to escape.
Bake
- In a small bowl, whisk the egg with 1 teaspoon of water to make an egg wash. Brush this mixture over the tops of the pasties, then sprinkle with granulated sugar.
- Bake the pasties for 5 to 6 minutes, until they are golden brown. Let them cool slightly on the baking sheet before serving.
Nutrition
Notes
Make sure the pre-made pie crusts are at room temperature so they roll out easily without tearing.
For a fun twist, add a few drops of orange or yellow food coloring to the egg wash for a brighter color.
Store pasties at room temperature in an airtight container for up to three days.
To reheat, warm them in a 350°F oven for about 5 minutes, or enjoy them chilled.
If you prefer a more pronounced spice flavor, add an extra 1/4 teaspoon of cinnamon.