I can’t believe I haven’t made pumpkin pasties before! I love pumpkin pie, and I love anything that’s cozy and reminds me of the wizarding world. Also, pumpkin pasties used to be one of my go-to treats when I visited universal, since it was affordable, filling and not overly-sugary.
I used to sell the pasties as well, when I had shifts at Honeydukes Sweet Shop. I truly do miss working there and pretending the world was magical every day.. ♡ (well, aside from the pay of course 😬)
Here’s a bad shot of a really flat pumpkin pasty we got on our trip to Universal Orlando in January:
There are a ton of recipes for pasties online, but I ended up using the one from the Unofficial Harry Potter cookbook by Diane Buchholz, since I already had the ingredients on hand for it.
I ended up making two batches – one sweet and one savory. I followed the recipe pretty closely for the sweet batch, except that I used about an 1/8 cup brown sugar in the filling instead of 1/4 cup white.
The savory batch had no sugar in the crust, and had cheese, minced garlic, dry sage, onion powder, pepper and salt in the pumpkin filling (the spices were inspired by this recipe by Bijoux and Bits).
My work had a zoom Halloween “party” where we could craft or bake something, so I chose to mix the ingredients for the pasties (I thought it would be a great excuse to not have to sit in front of the screen the whole time just in case things got awkward 😂). Then I put everything in the fridge, and constructed and baked them for breakfast Halloween morning. 🙂
I cut stars into the sweet pasties and diamonds into the savory so that we could tell them apart. My favorite were the sweet (although next time I’ll make sure to also have reddi-whip on hand), and Mike’s were the savory.
