Pumpkin Pasties
Prep time
Cook time
Total time
Serves: 15-20 pasties
  • Savory
  • 1/2 15 oz can of pumpkin puree
  • ⅛ tsp sage
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ clove garlic, minced
  • 8 oz pork sausage
  • Sweet
  • 1/2 can pumpkin puree
  • 1 tbsp butter softened
  • 1 tsp vanilla
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tbsp sugar
  • ⅓ c white chocolate chips
  • 1 tbsp flour
  • Egg Wash
  • 2 eggs
  • For both: one package refrigerated pie dough, thawed
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Mix ingredients for savory and sweet pasties in separate bowls.
  3. For the Savory Pumpkin Pasties, cook pork sausage according to directions on package and season with a sprinkle of sage, salt, and pepper.
  4. Mix cooked sausage with pumpkin puree, sage, salt, pepper, and garlic. Set aside savory filling.
  5. For the Sweet Pumpkin Pasties, mix together pumpkin puree, softened butter, vanilla, cinnamon, nutmeg, sugar, white chocolate chips, and flour. Set aside sweet filling.
  6. Roll out both prepared pie crusts until ¼ of an inch thin and cut into circles. Use a cup to cut out circles.
  7. Spoon each of the different fillings into the circles of pie down and fold over, crimping the edges with a fork.
  8. Mark savory with two lines and sweet with a cross to differentiate.
  9. Place pasties on greased cookie sheet.
  10. Beat eggs together with a fork to make egg wash. Brush over pasties with egg wash.
  11. Bake for 15 minutes. Allow to cool for 5 minutes before eating.
  12. Enjoy!
The recipe will make 8-10 savory pasties and 8-10 sweet pasties depending on the size cup you use. Or 15-20 pasties total.
Recipe adapted from Bijoux & Bits
Recipe by TGIF - This Grandma is Fun at https://www.thisgrandmaisfun.com/butterbeer-shakes-pumpkin-pasties/