Pumpkin Pasties – A Harry Potter Recipe

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When the last installment of Harry Potter came out in theaters this summer, my oldest daughter, KitKat, got together with a few dozen of her friends for a huge Hogwarts-worthy Harry Potter party. The kids all dressed up in costume and decorated the house like the Great Hall, and all the food they served had appeared in at least one of the Harry Potter books.

KitKat came home the next day raving about the Harry Potter Pumpkin Pasties, but it wasn’t until this month that we were able to find a recipe and make some for ourselves.

harry-potter-pumpkin-pasties recipe

Pumpkin Pasties are like bite-sized personal pumpkin pies…but better.

Harry Potter fan or not, these are a perfect Fall baked treat!

Harry Potter’s Pumpkin Pasties

2 eggs, slightly beaten
3/4 cup sugar
2 cups pumpkin (you can use a 1 lb can or puree the pumpkin yourself)
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cups evaporated milk (1 can)
1/2 tsp all spice

Pie crust (you can use a rolled refrigerated pie crust dough OR make your own crust. I prefer my own pie crust because it’s particularly amazing. However, if you make your own crust, just remember to roll it really thin)

  • Mix all ingredients except for pie crust in a large bowl. Place filling into a casserole dish and bake at 425 for 15 minutes.
  • Leaving the baking dish in the oven, reduce the temperature to 350 and bake the filling for an additional 45 minutes.
  • Cool the baked filling.
  • Meanwhile, prepare and roll out pie crust dough. Cut pie crust into circles (I use a small bowl to cut the circles out)
  • Place a spoonful of the cooled filling in the center of each circle (the amount or filling that you put on the circles will vary depending on their size. Just make sure there is not so much filling that you can’t press the crusts closed).
  • Pinch the edges closed  – you can crimp or make decorative edges at this point – and make 2-3 small slits in each mini pie.
  • Place on a baking sheet at bake at 425 for about 10-15 minutes, or until the crust is a light golden brown.

These pumpkin pasties are amazing served warm with vanilla ice cream or cold as a sweet Fall snack.

Recipe modified from The Hogwarts Celebration. When I made the batch in the pictures, I didn’t follow the directions very closely and made them look more like pot stickers, but they still tasted just as good!


Just to clarify, Pasties is not a typo. I really am referring to a tasty British treat, not, um, the other kind of pasties…


© 2011 – 2013, Lolli. All rights reserved.

About Lolli

Lolli has written 2847 posts on this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. You can also find me writing at Home Made Simple, Famous Footwear blog and P&G Everyday. *Add my posts to BlogLovin' or Feedly today!*


  1. Just wondering how many pasties make. I’m having a Harry Potter party want to know how much to make.
    Thanks :)


    Lolli Reply:

    Good question! The amount varies depending on how big you make each crust and how much filling you put inside, but I would guess about 2 dozen pasties.
    Lolli´s last blog post ..Love is the Flower… John Lennon Quote #PSF Give Me Your Best Shot


  2. Just wondering how many pasties make. I’m having a Harry Potter party want to know how much to make.
    Thanks :)


  3. It’s look very sweet , thanks for sharing.


  4. The dough for these that is recommended is dry and brittle when baked. Not sure if I did something wrong, but it just did not make me think of the kind of texture I think of when pumpkin pasties come to mind. The filling, however, is STUNNING.


    Lolli Reply:

    Sounds like the dough needed more water. I usually have the opposite problem….the crust turns out almost too moist. I live in a humid climate, though. Perhaps you’re in a drier area? I know that can make a difference. I’ve made this crust in California, Oregon, Utah, and Maryland. I know it can work anywhere, you might just have to tweak the water a bit.
    Lolli´s last blog post ..Utah Olympic Park in the Summer – GMYBS Photostory Friday


  5. Please tell me KitKat is a nickname and that you didn’t name your child after a candy bar because if not that is seriously stupid. It’s like naming your kid Shovel or Milk.


  6. These look wonderful. What a neat idea.


  7. These look amazing! I can’t wait to make some.
    Andrea (Lil-Kid-Things)´s last blog post ..Food for Fall


  8. FYI – Pasties (pronounced: pawstees) are a traditional “Yooper” food. They were brought over by the immigrants who worked in the iron, copper, and ore mines of northern Michigan in the Upper Peninsula (known state wide as “the U.P.”)around the 1900 hundreds. Their wives used to pack them in their tins for lunch. They are normally filled with meat and veggies and incredibly rich and fatty.
    Reading about these being turned into treats in Harry Potter was a wonderful experience, and I can’t wait to make these for our Halloween party!


    JillyB Reply:

    “Pah-stees” is also a good way to say it. Anybody who says “pasties” is looked at oddly.


  9. Hi there! These look so yummy. But I can’t have dairy =( Is there anything that is an adequate non-dairy substitute for the evaporated milk?


    E. Michael Martin Reply:

    For the thickness, there’s probably not much that will compare, but coconut cream might come close.


  10. Those look delicious! :) Thanks for sharing. I am still bummed that I missed the last Harry Potter in theaters. It came out in the middle of our move. At least I have the dvd, but it’s not quite the same. :(


  11. If I liked pumpkin stuff, this would be amazing. :)



  1. [...] from Better in Bulk was amazed when her post about Harry Potter Pumpkin Pasties got between 1,000 and 6,500 daily views from StumbleUpon over a three-week period. In fact, it was [...]

  2. [...] made these adorable little pumpkin “potstickers,” modified from a recipe I found on the Better in Bulk website (Lolli, Better in Bulk’s author, is much better at photographing these delightful [...]

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