Whether you call them Pumpkin Pasties or Pumpkin Hand Pies, these English-inspired sweet treats make a delightful fall dessert. With a delicious pumpkin pie filling, cinnamon crust, and a sweet, spiced glaze there's plenty to love about this autumn dessert.
Course Dessert
Cuisine American
Keyword baked pumpkin oatmeal, hand pies, pasties, pasty, pumpkin spice
Begin by preheating your oven to 400 degrees F. Remove the pie dough from the refrigerator.
In a large bowl add the cream cheese and brown sugar. Beat until smooth. Add the pumpkin puree, two egg yolks, cinnamon, nutmeg, ginger, clove, and kosher salt. Beat to combine.
Lightly dust your work surface with flour.* Roll out the pie dough to a ⅛ inch thickness. Use a 5 1/4-inch circle cutter to cut out rounds of dough from the pie crust. You should be able to cut 12 circles. Reroll dough scraps to create more circles.
In a small dish, create the egg wash by whisking together the egg and milk with a fork.
Using a pastry brush, lightly brush this mixture onto the edge of half of the dough circle.
Add about two tablespoons of the pumpkin filling to the middle of each dough circle. Fold the circle in half onto itself creating a semi-circle. Crimp the edges to seal. You can do this with a fork or your fingers. Double-check to ensure the entire seam is sealed. Place on the parchment paper lined baking sheet.
Repeat with remaining dough circles.
Brush each pasty with your egg and milk mixture.
Bake for about 20-22 minutes or until the bottoms are golden and before the pasty begins to crack at the top. Transfer to a cooling rack and allow to completely cool.
While your pasties cool, prepare the glaze by whisking together the confectioners' sugar, milk, vanilla, spices, and salt. (Add additional milk if needed.)
Spoon the glaze onto the cooled pasties and smooth out over the top.
Allow the glaze to set before enjoying.
Notes
*If you're using store-bought pie crust add a sprinkle of cinnamon to your flour mixture.