Harry Potter'S Pumpkin Pasties – a delicious recipe with Batch, pumpkin pie filling, powdered sugar, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
PREP: Make the dough for Mrs. Larkin's sugar cookies (search for the recipe here on Food 52). Do not roll them in the coarse Turbinado sugar. We will save that step for later. Roll dough into a log and chill. Do not bake them. Preheat the oven to 350. Spray a muffin tin with all natural canola oil or baking spray.
2
SPREAD DOUGH AND TOP WITH FILLING: Cut chilled log of cookie dough into 12 even pieces. Sprinkle muffin tin with the coarse turbinado (or demera) sugar. Shake the tin so that the sugar fills each muffin cup evenly. This is going to make the pasties nice and crunchy. Next, place 1 slice of cookie dough into each muffin cup. Spread the dough out, like you would tart dough, very thin. The dough will cover the bottom and sides. Drop 1 heaping Tbsp of pie filling into each pastie. Bake until golden brown, 12-15 minutes.
3
SPRINKLE WITH SPICES: In a small bowl, combine the sugar and spice. Sprinkle on top of hot baked pasties. Cool and serve.
140
kcal
Calories
36
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 Batch Food 52 Mrs. Larkins' Best Chewy Sugar Cookie Recipe, 1 28 oz can pumpkin pie filling, 3 tablespoons powdered sugar, 3 teaspoons pumpkin pie spice.
Yes, Harry Potter'S Pumpkin Pasties falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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