Ingredients for Pumpkin Pasties
- Frozen Puff Pastry
- Canned Pumpkin
- Light Brown Sugar
- Cinnamon
- Ground Cloves
- Ground Ginger
- Ground Nutmeg
- 1 large egg, beaten
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How to Make Pumpkin Pasties
- Preheat oven to 375°F (190°C). Position oven rack in the center.
- Thaw one sheet of frozen puff pastry for 30 minutes, until pliable but still cool.
- In a medium bowl, gently combine pumpkin puree, 1/2 cup granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg. Mix well.
- Lightly flour a clean surface. Roll out the thawed puff pastry to 1/16-inch thickness.
- Using a 4-inch cookie cutter or a knife, cut the pastry into four large circles.
- Spoon 2-3 tablespoons of the pumpkin mixture into the center of each circle.
- Fold each circle in half to form a half-moon shape, firmly pressing the edges to seal. Crimp the edges with a fork for a decorative finish.
- Brush the tops of the pasties with the beaten egg and sprinkle with 1 tablespoon of granulated sugar.
- Place the pasties on an ungreased baking sheet. Bake for 25-30 minutes, or until golden brown and cooked through.
- Let cool slightly before serving. Enjoy warm or cold!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
118g
Fat
61g
Carbs
29g