• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • tips & tricks
    • Harry Potter
    • Recipe Index
  • Adventures
  • Reads
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Whip & Wander » Recipes » mains

    Published: Jul 27, 2018 · Modified: May 12, 2022 by Jenni · This post may contain affiliate links.

    Pumpkin Pasties - Sweet and Savory Versions

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    baked pumpkin pastries in a paper lined pan
    pumpkin pasties in a parchment lined loaf pan
    closeup of savory pumpkin pasty with sage leaf on parchment paper
    harry potter books bedind a container of pumpkin pasties

    a wooden board with a pan full of pumpkin pasties

    He had never had any money for sweets with the Dursleys, and now that he had pockets rattling with gold and silver he was ready to buy as many Mars Bars as he could carry — but the woman didn’t have Mars Bars. What she did have were Bettie Bott’s Every Flavor Beans, Drooble’s Best Blowing Gum, Chocolate Frogs. Pumpkin Pasties, Cauldron Cakes, Licorice Wands, and a number of other strange things Harry had never seen in his life. Not wanting to miss anything, he got some of everything and paid the woman eleven silver Sickles and seven bronze Knuts. Ron stared as Harry brought it all back into the compartment and tipped it onto an empty seat.
    “Hungry, are you?”
    “Starving,” said Harry, taking a large bite out of a pumpkin pasty.
    Ron had taken out a lumpy package and unwrapped it. There were four sandwiches inside. He pulled one of them apart and said, “She always forgets I don’t like corned beef.”
    “Swap you for one of these,” said Harry, holding up a pasty. “Go on –“
    “You don’t want this, it’s all dry,” said Ron. “She hasn’t got much time,” he added quickly, “you know, with five of us.”
    “Go on, have a pasty,” said Harry, who had never had anything to share before or, indeed, anyone to share it with. It was a nice feeling, sitting there with Ron, eating their way through all Harry’s pasties, cakes, and sweets (the sandwiches lay forgotten).

     - Harry Potter and the Sorcerer's Stone

    a pan full of pastries with sage leaves

    Making friends with food is the first lesson you learn in school

    I've always felt that sharing food is one of the best ways to make friends. Think about how many friends you made in grade school when you swapped items from your lunch box. That's friend-making 101 and that's exactly why your mom packed those extra Teddy Grahams in your lunch box. She didn't leave those bad boys all for you, those were Grade-A friend-making currency.

    Harry's first introduction to making a friend was sharing his Pumpkin Pasties and other sweets with Ron Weasley on his first train journey to Hogwarts. It's the moment that you know Harry finally has the opportunity to forge the love and friendship he has been lacking in his first 11 years with the Dursleys, and one of my favorite moments from this series. Just like the confection found on the Hogwarts express, these Pumpkin Pasties are a magical treat to be shared with new and old friends alike.

    gluten free pumpkin pasties with savor and sweet fillings

    Two fillings for your Harry Potter-inspired pumpkin pasties: One sweet & one savory

    I always assumed that the Pumpkin Pasties in Harry Potter were a sweet confection as they were purchased from the Honeydukes Express Trolley in the Hogwart Express. However, I really wanted to experiment with a savory filling too because I thought these would make a spectacular main dish for dinner. In the end, I chose to make two fillings for these Pumpkin Pasties; one sweet and one savory.

    The sweet pumpkin filling includes traditional pumpkin pie spices such as cinnamon, nutmeg, clove, and vanilla, but is elevated further with a creamy mascarpone cheese which makes these extra rich and delectable. These sweet pasties are just begging to be eaten for brunch or consumed for dessert with a crisp glass of eggnog around the holidays.

    The savory pumpkin filling includes a rich and hearty mix of Italian sausage, herbs, gruyere, and cheddar. These are perfect eaten on their own as a main course or served alongside a bowl of soup in the fall and winter months.

    a loaf pan of gluten free pumpkin pasties with sage leaves

    Puff pastry options for those who are gluten-free

    These Pumpkin Pasties are easily adapted for gluten-free diets by using gluten-free puff pastry or pie crust. My two favorite options are the following:

    Bob's Red Mill Gluten-Free Pie Crust

    Bob's Red Mill makes a great gluten-free pie crust mix that they've helpfully adapted into a puff pastry on their website. The process to make any type of puff pastry takes a bit more than 20 hours but is incredibly simple to make. Don't let the process time scare you off! The majority of this is chill time in the fridge between each fold, not the actual time you'll spend in the kitchen. Start this dough a day or two ahead of when you need it and you'll be in business for some of the best buttery, flaky gluten-free layers anyone has ever had on Pumpkin Pasties before.

    geefree Gluten-Free Puff Pastry Sheets

    If you're not interested in making your own puff pastry, geefree makes gluten-free puff pastry sheets that you can purchase pre-made in the freezer section. The photos of Gluten-Free Pumpkin Pasties currently in this post are those made with geefree gluten-free puff pastry sheets. As you can see, the lamination is limited compared to traditional puff pastry. This is a good option for those who are completely gluten-free who do not want to put the time into making homemade puff pastry. However, I prefer the Bob's Red Mill gluten-free recipe because it produces a laminated (layered) dough closer to traditional puff pastry.

    *If you are not gluten-free, there are endless options for pre-made frozen puff pastry sheets that can be used in this recipe, or you can use your favorite pie crust.

    a parchment lined pan full of savory and sweet pumpkin pasties

    Pro tip for a better pasty

    No matter what type of dough you use, it's important that you allow the filling to cool before adding it to the chilled dough. If you add hot filling to the dough you will almost certainly end up with melted, unstable dough that is difficult to work with and full of holes for the filling to ooze out of. For the savory Pumpkin Pasties, I pre-cook the sausage rather than using raw so I don't have to worry about the pastry dough over-baking in order for the meat to reach adequate internal temperature.

    Room temperature filling is fine, cold is better, so feel free to make your filling ahead of time and chill in the fridge before rolling and filling your dough. If your pastry begins to soften to the point where it's hard to work with, pop it in the freezer for a few minutes to firm up.

    A note for special diets

    The filling of these Pumpkin Pasties fit gluten-free diets and the filling contain no refined sugars.

    The Bob's Red Mill gluten-free puff pastry contains a negligible amount of refined sugar cane in the pastry mix (2g per serving of mix). The geefree gluten-free puff pastry sheets also contain a negligible amount of sugar in their pre-made sheets (1g per 1.5oz serving).

    LOOKING FOR MORE HARRY POTTER-INSPIRED RECIPES?

    You’re in luck! You can find all my Harry Potter-inspired recipes and other magical content linked HERE.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    7 pumpkin pasties on a wooden tray with a teal towel

    Pumpkin Pasties - Sweet and Savory Versions

    ★★★★★ 5 from 32 reviews
    • Author: Whip & Wander
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Total Time: 50 minutes
    • Yield: 20 pasties 1x
    • Category: Brunch, Main Course
    • Method: Stovetop / Oven
    • Cuisine: British
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Just like the confection found on the Hogwarts express, these Pumpkin Pasties are a magical treat to be shared with new and old friends alike.


    Ingredients

    Scale

    For sweet pasties:

    • 1 batch Bob's Red Mill gluten-free puff pastry, prepared - or puff pastry sheets of your choice
    • 1 cup unsweetened pumpkin puree
    • 3 tbsp mascarpone cheese
    • 2 ½ tbsp raw honey
    • ½ tsp vanilla
    • ¼ tsp cinnamon
    • ⅛ tsp cloves
    • ⅛ tsp nutmeg
    • 1 egg, lightly whipped

    For savory pasties:

    • 1 batch Bob's Red Mill gluten-free puff pastry, prepared - or puff pastry sheets of your choice
    • ½ cup fully-cooked ground Italian sausage, chilled
    • ½ cup unsweetened pumpkin puree
    • ¼ cup gruyere cheese, shredded
    • ¼ cup sharp cheddar cheese, shredded
    • ½ tsp dried sage
    • ½ tsp sea salt
    • ¼ tsp cracked black pepper
    • pinch of nutmeg
    • 1 egg, lightly whipped

    Instructions

    For sweet pasties:

    1. In a medium bowl, mix pumpkin puree, mascarpone cheese, honey, vanilla, cinnamon, cloves, and nutmeg.
    2. Roll out puff pastry and cut with pastry round. I used the 3.875" circle from this set.
    3. Fill each pastry round with 2-3 teaspoon pumpkin mix. Be careful not to overfill as this mix easily finds it's way out of unsealed edges. Pinch edges as you fill each pastie and then use a fork to crimp them, if desired.
    4. Add two small slices in the tops of each pastie.
    5. Wash each pastie with the lightly whipped egg.
    6. Line a baking sheet with a silicone baking liner or parchment paper. Place the pasties on top and place in freezer for atleast 10 minutes to firm up.
    7. Preheat oven to 400 degrees F (205 C).
    8. Bake frozen pasties for a minimum of 20 minutes. If you pasties spent more than 10 minutes in the freezer, they may up to an additional 10 minutes in the oven. Remove from oven when pasties are golden brown.

    For savory pasties:

    1. In a medium bowl, mix Italian sausage, pumpkin puree, gruyere cheese, cheddar cheese, sage, salt, pepper, and nutmeg.
    2. Roll out puff pastry and cut with pastry round. I used the 3.875" circle from this set.
    3. Fill each pastry round with 1 tablespoon pumpkin mix. Be careful not to overfill. Pinch edges as you fill each pastie and then use a fork to crimp them, if desired.
    4. Add two small slices in the tops of each pastie.
    5. Wash each pastie with the lightly whipped egg.
    6. Line a baking sheet with a silicone baking liner or parchment paper. Place the pasties on top and place in freezer for atleast 10 minutes to firm up.
    7. Preheat oven to 400 degrees F (205 C).
    8. Bake frozen pasties for a minimum of 20 minutes. If you pasties spent more than 10 minutes in the freezer, they may up to an additional 10 minutes in the oven. Remove from oven when pasties are golden brown.

    Notes

    No matter what type of dough you use, it's important that you allow the filling to cool before adding it to the chilled dough. If you add hot filling to the dough you will almost certainly end up with melted, unstable dough that is difficult to work with and full of holes for the filling to ooze out of. For the savory Pumpkin Pasties, I pre-cook the sausage rather than using raw so I don't have to worry about the pastry dough over-baking in order for the meat to reach adequate internal temperature. Room temperature filling is fine, cold is better, so feel free to make your filling ahead of time and chill in the fridge before rolling and filling your dough. If your pastry begins to soften to the point where it's hard to work with, pop it in the freezer for a few minutes to firm up.

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

    Keywords: Pumpkin Pasties

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    Related

    « Cockroach Clusters (Harry Potter-Inspired)
    Harry Potter's Sticky Chocolate Birthday Cake (Gluten-Free) »

    Reader Interactions

    Comments

    1. Mika says

      November 13, 2021 at 12:13 pm

      I have literally been making these every year since 2018 and they are always a smash hit. Bring them to halloween parties, friendsgiving, and store the rest in the freezer for a late night treat. Thank you so much!!

      ★★★★★

      Reply
      • Whip & Wander says

        November 23, 2021 at 10:47 am

        I'm so glad to hear that! These are one of my favorite fall treats!

        Reply
    2. [email protected] says

      November 12, 2019 at 10:34 am

      I love that these are gluten free, thanks for the share!

      ★★★★★

      Reply
    3. Heather Harris says

      November 12, 2019 at 10:33 am

      I love the Harry Potter correlation! These look so delicious!

      ★★★★★

      Reply
    4. Raia Todd says

      November 10, 2019 at 7:18 pm

      Those are gorgeous! I love that there's a sweet and a savory version!

      ★★★★★

      Reply
    5. Zuzana says

      November 10, 2019 at 2:37 am

      It is unbelievable what everything you can make out of pumpkins. Love it

      ★★★★★

      Reply
    6. Mirlene says

      November 09, 2019 at 4:24 pm

      These look so good! I haven't had the pumpkin pastries yet, but I am excited to try this.

      ★★★★★

      Reply
    7. jen says

      November 08, 2019 at 9:51 am

      These are so fun, perfect for my harry potter-loving boys and husband! I appreciate that the crust is GF too, thanks!

      ★★★★★

      Reply
    8. ChihYu says

      November 06, 2019 at 3:40 pm

      These pasties are absolutely delightful! The pumpkin shines in both the sweet and savory!

      ★★★★★

      Reply
    9. Don Baiocchi says

      November 06, 2019 at 3:03 pm

      I have been meaning to try that GF puff pastry and this is the perfect excuse! I'll be making both. 🙂

      ★★★★★

      Reply
    10. Carina says

      November 06, 2019 at 7:03 am

      These look amazing, another great way to use up Pumpkin too! Harry Potter mania in our house too!

      Reply
    11. Tessa Simpson says

      November 05, 2019 at 9:12 pm

      I used my own paleo pie crust recipe for the savory ones the other night...and they were AMAZING! Such a great combo of flavors, I couldn't get enough!! Can't wait to make them again! I used all gruyere

      ★★★★★

      Reply
    12. Rebecca Nels says

      March 31, 2019 at 10:15 am

      Only made the savory ones, and used store bought pastry, but the flavor was fantastic! These are going to be my go-to appetizers for a while, so good!

      ★★★★★

      Reply
    13. Marisa Franca says

      October 24, 2018 at 8:01 am

      I haven't tried gluten-free puff pastry yet but I'd love to try. My daughter has trouble with gluten and these would be so great to make for her family. And the bonus is they are all huge Harry Potter fans.

      ★★★★★

      Reply
    14. Veena Azmanov says

      October 24, 2018 at 5:37 am

      I have yet to try gluten-free puff pastry. I love how delicious this sound. Love the idea of filling these with pumpkin.

      ★★★★★

      Reply
    15. Claudia Lamascolo says

      October 24, 2018 at 2:55 am

      its pretty neat that you are such a big fan and are making so many fun treats. These sound good.

      ★★★★★

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    Father's Day Brunch

    • Everything Bagel Pizza with Smoked Salmon and Cream Cheese
    • Dijon Creamed Greens
    • Buttermilk Dutch Baby
    • Oatmeal with Roasted Pears, Walnuts, and Toasted Cream
    • Spiced Peach Butter (Paleo & Refined Sugar-Free)
    • Hogwarts Scottish Porridge

    Popular Recipes

    • Pressure Cooker Artichokes
    • Easy Same-Day Pizza Dough
    • Pasta with Olive Tapenade
    • Greek Lamb Meatballs with Tzatziki Sauce

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2022 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    1120 shares
    • 122
    1120 shares
    • 122