“Anything off the trolley, dears?” If you’re a Potterphile like I am, the term pumpkin pasty won’t be too unfamiliar. But I think most Americans assume pasties are a sweet tart instead of a savory meat pie. Most of the recipes I’ve seen for Harry Potter-inspired pumpkin pasties were sweet like pumpkin pie. I figured if the Brits made a real pumpkin pasty, it’d definitely be savory, maybe with cheese, maybe with garlic, maybe all up in my gob! But then I was all, “wait I like pumpkin pie, too.” Thus, BOTH ways were born: a savory traditional-style pasty and a sweet, pumpkin pie-spiced version.

I distinguished them by using a crimped pastry cutter for the sweet ones and a smooth pastry cutter for the savories (made easy with these two-sided cutters!), but trust me, I still got them confused. Thankfully, both were totally nom-worthy so I didn’t mind trying them out.

I went with tinier pasties this time around which were awesome, but I might try a larger pasty size next time just to maximize the filling ratio. I think having a little more filling may be just that much more yummy, more like a hand pie. Feel free to jump the four-inch pastry size to six or larger.

I’m secretly planning a Harry Potter spin on my Thanksgiving menu this year, so I imagine a version of this will feature prominently. We’ll see how that works out. No matter what, I’ll be posting that menu once it starts to get closer. It’s barely September, me, calm down. Never mind, don’t calm down, embrace the fun!

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Here’s the scoop on both recipes for sweet and savory Harry Potter-inspired pumpkin pasties:

(Using a 4” round cutter and two rolls of pie dough, this recipe make about 18 pasties)

Print Yum Harry Potter-inspired pumpkin pasties (two ways!) Prep Time: 40 minutes Cook Time: 15 minutes Total Time: 55 minutes Ingredients Savory version: 7.5 oz. (1/2 can) of pumpkin puree (not pie filling)

1 Tbsp butter

1/2 clove garlic, minced

1/4 cup cheddar cheese, shredded

1/8 tsp sage

1/4 tsp salt

1/4 tsp onion powder

1/4 tsp black pepper

1 package refrigerated pie dough

Flour for dusting

1 egg, slightly beaten for egg wash

Sweet version: 7.5 oz. (1/2 can) of pumpkin puree (not pie filling)

1 Tbsp butter

1 tsp cinnamon

1/2 tsp pumpkin pie seasoning

1/4 tsp allspice

2 Tbsp sugar or granulated sugar substitute

1 package refrigerated pie dough

Flour for dusting

1 egg, slightly beaten for egg wash Instructions Thaw pie dough in refrigerator overnight. Preheat oven to 400F. Place parchment on (or grease) two half-sheet pans. Mix pumpkin puree with room temperature butter in a large bowl, and stir in garlic, cheese, and seasonings (or just seasonings and sugar for the sweet version). Set aside. Dust a flat surface with flour, roll pie crust out to 1/8 inch thick, and cut into 4-inch circles (or larger, if you prefer) with a pastry cutter or edge of a glass. Spoon out a half teaspoon or less of the pumpkin mixture onto one side of the dough circles, fold over to create half-moons, and crimp the edges closed. Cut three tiny slits into the top of each to vent. Transfer pasties to baking sheets, and brush each with egg wash. Bake for about 15-20 minutes until lightly golden. Transfer to a cooling rack and let cool for 5 minutes before diving in. 0.1 https://www.bijouxandbits.com/2015/08/pumpkin-pasties-harry-potter-recipe/ This recipe is copyrighted to Bijoux & Bits

If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!