Ingredients
Scale
- 2 cups pumpkin puree (fresh or canned)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 cup brown sugar
- 1 tablespoon maple syrup
- 1 package (2 sheets) of pie pastry
- 1 egg (for egg wash)
- Salt to taste
Instructions
- Prepare the pumpkin mixture by combining pumpkin puree, cinnamon, nutmeg, ginger, brown sugar, and maple syrup in a large bowl.
- Transfer the mixture to a saucepan and cook over medium heat for about 10 minutes until it thickens.
- Roll out the pie pastry on a lightly floured surface and cut out 5-inch circles.
- Place a spoonful of the cooled filling on each pastry circle, fold, crimp edges, and brush with beaten egg.
- Bake in a preheated oven at 400°F (200°C) for 25-30 minutes until golden brown.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze before baking for longer storage; thaw and bake when ready.
- Serve warm with cranberry sauce or a mix of nuts for added crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pasty
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg