Harry Potter Pumpkin Pasties
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These golden, flaky Harry Potter Pumpkin Pasties are straight from the Hogwarts Express snack trolley. Sweetly spiced, wrapped in buttery pie dough, and baked to perfection. Whether you’re serving them at a Halloween party, organizing a Harry Potter movie night, or just need a cozy fall snack, these handheld pumpkin pockets will cast a spell on everyone who tries them!
Table of Contents
WHY YOU’LL LOVE PUMPKIN PASTIES
- Fun, themed treat
- Easy to make with a few ingredients
- Packed with cozy fall flavor
- Make them in the oven or air fryer
Harry Potter Pumpkin Pasties
We’re big Harry Potter fans in this house, so you better believe I had to bring a little Hogwarts magic into my kitchen!!
These pumpkin pasties are our love letter to fall and fandom. Like a warm hug from Hagrid, wrapped in pie crust.
They’re as easy as Accio Pie Dough, and when those buttery edges crisp up golden in the oven or air fryer? Let’s just say… you’ll be expecto drooling.
Our daughter always insists we score the lightning bolt on top because obviously, how else would Harry know they’re his favorite?
These pumpkin pasty Harry Potter copycats are just the latest in a line of hand pie recipes our family devours. With filling flavors like apple, cherry, and even s’mores, there’s an option for every season!
INGREDIENT NOTES
- Pie Dough: Store-bought refrigerated dough works great here, but if you want to go full wizard mode, homemade is welcome.
- Light Brown Sugar: Has a delicate molasses flavor that complements the pumpkin perfectly.
- Pumpkin Puree: Be sure to use plain pumpkin, not pie filling! Canned is easiest, but you can make it from scratch if you prefer. If so, let it cool completely first.
- Spices: Instead of measuring each spice individually, you can substitute 1 tablespoon of pumpkin pie spice.
VARIATIONS
Pumpkin Cheesecake Twist: Mix a spoonful of cream cheese into the filling.
More Fall Flavors: Swap the pumpkin filling for apple butter or mashed sweet potato.
Glossy Sweet Finish: Brush the top of each Harry Potter pumpkin pasty with maple syrup instead of egg wash.
Different Shapes: Instead of folding the dough in half, place one circle on top of another. You’ll need twice the amount of dough!
Sugar & Spice: Sprinkle turbinado sugar or cinnamon sugar (instead of brown sugar) over the tops before baking.
Make It Savory: Omit the sugar, then add a pinch of salt and some shredded cheddar or gouda.
SERVING SUGGESTIONS
- Classic Toppings: Serve pumpkin pasties with whipped cream, maple glaze, or powdered sugar for a bakery-style finish.
- Add a Chocolate Drizzle: Melt semi-sweet or dark chocolate chips and drizzle with a spoon or piping bag.
- Treat Trolley: They may not be from Honeyduke’s, but candies like gumdrop fudge and homemade turtles are just as sweet.
- Beverage Pairing: A warm mug of butterbeer or apple cider dials up the fall flavor to the max!
PUMPKIN PASTIES HARRY POTTER FAQ
Be sure not to add too much filling, and make sure the outside is fully crimped and sealed to prevent leakage.
It’s also important to score the dough on top (make a slit) so the steam can escape while baking. Otherwise, pressure will build up inside the dough, causing the pies to burst.
Some argue that pasties are always savory, based on Cornish pasties that are filled with meat and vegetables.
No one knows for sure, but it makes sense that a Harry Potter pumpkin pasty would be sweet since they come from Honeyduke’s Sweet Shop. The ones served at Universal are also sweet.
Yes! You can assemble Harry Potter pumpkin pasties up to 24 hours before baking. Keep them tightly wrapped in plastic wrap in the fridge so they don’t dry out.
They can also be frozen and baked later. Flash freeze until firm, then transfer to a freezer-safe storage bag. No need to thaw either… bake directly from frozen, adding a few extra minutes to the cooking time.
Over the years, I’ve made more pastries than I can count, and trust me, flaky crust plus spiced pumpkin filling is always a home run.
I’ve tested these Harry Potter pumpkin pasties in the oven and air fryer, and both versions come out beautifully golden with just the right amount of crunch.
I also designed this recipe to be as stress-free as possible, even if you’re juggling a kid’s costume party and making butterbeer at the same time.
Want crispier edges? Bake a minute longer. Want to make these ahead for a party? Done. Whether you’re a wizard or a muggle, these pumpkin pasty Harry Potter treats are foolproof magic.
DONNA’S PRO TIPS
- Don’t overfill: Too much pumpkin filling will ooze out the sides and prevent the pasties from sealing properly.
- Score the dough, don’t cut through: Light scoring lets steam escape and keeps your pasty looking pretty.
- Crimp to seal: Use a fork dipped in flour to crimp the edges without sticking.
- Use a room-temperature egg: It’s a lot easier to whisk the yolk and white together this way.
TOOLS NEEDED
- Mixing Bowl: To mix up the sweet filling.
- 4- or 5-inch Round Cutter: In a pinch, the rim of a small bowl will work!
- Rolling Pin: Essential for getting the dough to just the right thickness.
- Parchment-Lined Baking Sheet: Makes clean up that much easier.
- Pastry Brush: For adding the egg wash to the tops.
- Air Fryer: Optional, if you prefer not to use your oven.
Enjoy!
With love, from our simple kitchen to yours.
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Harry Potter Pumpkin Pasties
Ingredients
- 1 package refrigerated pie dough, 2 rounds
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup packed light brown sugar, plus 1 tablespoon for sprinkling
- 1 large egg, for egg wash
Instructions
- Preheat the Oven: Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Prepare the Filling: In a medium mixing bowl, stir together the pumpkin puree, ginger, cloves, cinnamon, nutmeg, and 1/2 cup blonde sugar until fully combined.
- Roll and Cut Dough: Unroll the pie dough onto a lightly floured surface. Use a 4- or 5-inch round cutter (or a small bowl) to cut out circles from the dough. You should get 8–10 total, re-rolling scraps as needed.
- Assemble the Pasties: Spoon about 1 tablespoon of the pumpkin filling onto one half of each dough round. Fold the other half over to form a half-moon shape. Press the edges together, then crimp with a fork to seal.
- Add Wizardly Flair: Use a sharp knife to score a lightning bolt or other Harry Potter-inspired mark on the top of each pasty. It’s optional, but very on theme.
- Apply Egg Wash: In a small bowl, beat the egg. Brush the tops of each pasty with the egg wash, then sprinkle with blonde sugar for a touch of sparkle and crunch.
- Bake the Pasties: Place pasties on the prepared baking sheet, leaving a little space between each. Bake for 20–25 minutes, or until golden brown and crisp.
- Cool Slightly: Remove from oven and allow to cool slightly before serving. These are best enjoyed warm but still delightful at room temp.
AIR FRYER INSTRUCTIONS
- Preheat the Air Fryer: Preheat to 350°F.
- Prepare and Fill: Follow Steps 2–5 above to fill and shape the pasties.
- Air Fry in Batches: Place pasties in the air fryer basket in a single layer, leaving space between each one. Cook at 350°F for 12–15 minutes, or until golden and crispy. Air fry in batches as needed.
- Cool Slightly: Let cool just a bit before serving. The filling will be hot!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
