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+ servings

Pumpkin Pasties

Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Servings 15 -20 pasties


  • Savory
  • 1/2 15 oz can of pumpkin puree
  • 1/8 tsp sage
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 clove garlic minced
  • 8 oz pork sausage
  • Sweet
  • 1/2 can pumpkin puree
  • 1 tbsp butter softened
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp sugar
  • 1/3 c white chocolate chips
  • 1 tbsp flour
  • Egg Wash
  • 2 eggs
  • For both: one package refrigerated pie dough thawed


  • Preheat oven to 400 degrees Fahrenheit.
  • Mix ingredients for savory and sweet pasties in separate bowls.
  • For the Savory Pumpkin Pasties, cook pork sausage according to directions on package and season with a sprinkle of sage, salt, and pepper.
  • Mix cooked sausage with pumpkin puree, sage, salt, pepper, and garlic. Set aside savory filling.
  • For the Sweet Pumpkin Pasties, mix together pumpkin puree, softened butter, vanilla, cinnamon, nutmeg, sugar, white chocolate chips, and flour. Set aside sweet filling.
  • Roll out both prepared pie crusts until 1/4 of an inch thin and cut into circles. Use a cup to cut out circles.
  • Spoon each of the different fillings into the circles of pie down and fold over, crimping the edges with a fork.
  • Mark savory with two lines and sweet with a cross to differentiate.
  • Place pasties on greased cookie sheet.
  • Beat eggs together with a fork to make egg wash. Brush over pasties with egg wash.
  • Bake for 15 minutes. Allow to cool for 5 minutes before eating.
  • 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
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