Hogwart’s Express Pumpkin Pasties | Harry Potter Inspired Recipes
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Anything off the trolley, dears? Harry Potter week in the Starving Chef’s kitchen continues with some pumpkin pasties—straight off the trolley of treats on the Hogwarts Express!
These pumpkin pasties taste just as magical as they look, and are so easy to make, you’ll have your friends and family thinking you really are a wizard. Plus, even if you’re a squib when it comes to cooking, there are only about seven ingredients, and if you can swish a wand, you can stir with a spoon. Even Neville Longbottom couldn’t mess these up.
I’ve been making these pumpkin pasties for years now—the first time went undocumented, but they were one of the first recipes I ever made on this blog!
You can either make your pie dough from scratch or, like me, take the easy route and buy a package from the grocery store. Use a cookie cutter to create round cutouts. I just happened to have a floral set on hand that worked like a charm. You can actually use almost the entire roll of pie crust, too—just gather up the leftover pieces between the cutouts, lump them together, roll it out, and get more cutouts!
Make sure you grab canned pumpkin puree, and NOT pumpkin pie filling, for this recipe! It’s the difference between lumos and nox when it comes to flavor.
Use about half a tablespoon of filling per pastry, then seal the edges shut by dipping your fingers in water and pressing the sides closed. Pierce the pastries, too, so they don’t explode like a howler!
Enjoy these alongside some pumpkin juice, a handful of Fudge Flies, Bertie Bott’s Every Flavor Beans, and a Sugar Quill. Oh, and don’t forget a stack of your favorite books.
Here’s What You Need
- Pie crust: The base of our pasties—store-bought or homemade, your call!
- Pumpkin puree: Make sure it’s plain puree, not pie filling—trust me, this makes all the difference.
- Brown sugar: Adds that perfect touch of sweetness to balance the pumpkin.
- Nutmeg: A pinch of warm, nutty spice for that classic pumpkin flavor.
- Cinnamon: Because what’s a pumpkin pasty without some cinnamon goodness?
- Ground cloves: Just a touch to add depth and a bit of Hogwarts holiday magic.
- Salt: Enhances all the other flavors—just a pinch does the trick.
- Water (for sealing): Helps glue the edges of your pasties together.
- Egg + water (for egg wash): Gives the pasties a nice golden finish on top.
- Powdered sugar: For that sweet, simple icing drizzle at the end.
- Milk: Mixed with powdered sugar to create a smooth, runny icing.
“Yer a pasty, Harry.”
Preheat your oven to 350°F and unroll your pie crust to let it come to room temperature. Grab your trusty circular cookie cutter and start stamping out those pasty shapes. You might need to roll out the scraps to get a few more cutouts—don’t worry, the magic’s all in the re-roll!
Now, it’s time for the filling. In a bowl, mix together the pumpkin puree, brown sugar, nutmeg, cinnamon, ground cloves, and a pinch of salt. Stir it up until it’s all well combined. Spoon about half a tablespoon of filling into the center of each pastry circle.
Dip your fingers in water and run them along the edges of the dough, then fold the top over to create a little half-moon shape. Press the edges together to seal—you can even use a fork if you’re feeling fancy. Don’t forget to cut a few slits in the top of each pasty so they don’t turn into mini pumpkin explosions.
Brush the tops with your egg wash (just whisk an egg with a bit of water) to give them that shiny, golden look, then place them on a parchment-lined baking sheet. Pop them in the oven for 10-15 minutes, or until they’re looking golden brown and delicious.
While they’re baking, mix up your icing by combining powdered sugar and milk. You’re aiming for a runny consistency that’ll drizzle nicely over your warm pasties.
Once your pasties are out of the oven, let them cool on the baking sheet for a few minutes before moving them to a cooling rack. Serve them warm or drizzle with the icing if you’re feeling extra sweet. Either way, these pumpkin pasties are bound to transport you straight to Platform 9¾.
Tips for Perfect Pumpkin Pasties
- Avoid Overfilling: A heaping spoonful might seem tempting, but stick to about half a tablespoon of filling per pasty. Overfilling can cause leaks and make sealing tricky.
- Sealing the Edges: If you’re struggling to keep the pasties sealed, try brushing a tiny bit of beaten egg on the edges before folding over—this acts like a glue.
- Egg Wash Precision: Don’t skip the egg wash! It’s what gives your pasties that golden, bakery-fresh look. Use a pastry brush for an even coat.
- Cooling Matters: Let them cool slightly before drizzling the icing, or it’ll just melt right off. Patience, young wizard!
Common Questions About Pumpkin Pasties
- Can I use pie filling instead of pumpkin puree? It’s best to stick with plain pumpkin puree. Pie filling already has added spices and sweeteners, which can alter the flavor and consistency of the pasties.
- What can I use if I don’t have a cookie cutter? A glass or a jar lid works in a pinch! Just make sure it’s about 3-4 inches in diameter for the right size.
- How do I store leftovers? Keep any uneaten pasties in an airtight container at room temperature for up to two days. For longer storage, pop them in the fridge.
- Can I make these ahead of time? Absolutely! You can prep the pasties, freeze them unbaked, and then bake directly from frozen. Just add a few extra minutes to the baking time.
From my original recipe in 2015 (if that’s not progress, I don’t know what is!):
These pumpkin pasties are a great way to bring a taste of the wizarding world into your kitchen. They’re easy to whip up and fun to share, so get ready for your housemates to be sneaking seconds from the cooling rack. Whether you’re a Muggle, a Squib, or a full-blown witch or wizard, these little pastries are bound to make you feel like you’re riding the Hogwarts Express. Plus, they pair perfectly with pumpkin juice or a good read, making them a cozy treat for a rainy day or your next Harry Potter movie marathon. So go on, give them a go—you might just find yourself under a charm.
Hogwart’s Express Pumpkin Pasties | Harry Potter Inspired Recipes
Ingredients
- 1 package pie crust unrolled & room temperature
- 1 ½ cups pureed pumpkin
- ¼ cup brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- pinch salt
- water for sealing pastries
- 1 tablespoon water + 1 egg whisked
- 4 tablespoons powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Unroll the pie crust and let it come to room temperature. Use a circular cookie cutter to cut out the pasty shapes. Re-roll any leftover dough and use a rolling pin to flatten it for additional cutout space.
- In a bowl, combine the pumpkin puree, brown sugar, nutmeg, cinnamon, cloves, and a pinch of salt. Mix well. Spoon about 1/2 tablespoon of the filling into the center of each pastry cutout.
- Dip your fingertips in water and run them along the edges of each pastry. Fold the pastry over to create a seal and gently press the edges together.
- Brush the tops of the pasties with the egg wash (the whisked egg and water mixture) and cut a few small slits in the tops of each pasty to allow steam to escape. Arrange the pasties on a parchment-lined baking sheet.
- Bake for 10-15 minutes, or until the pasties are golden brown.
- While the pasties are baking, mix the powdered sugar and milk together until a runny icing forms.
- Remove the pasties from the oven and let them cool for a few minutes before transferring them to a cooling rack to cool completely. Enjoy them warm, or drizzle with the icing!
