Ingredients

1 package refrigerated pie dough, 2 rounds
1 cup pumpkin puree, not pumpkin pie filling
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed light brown sugar, plus 1 tablespoon for sprinkling
1 large egg, for egg wash

Directions

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

In a medium mixing bowl, stir together the 1 cup pumpkin puree, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 cup 1/2 cup packed light brown sugar until fully combined.

Unroll 1 package refrigerated pie dough onto a lightly floured surface. Use a 4- or 5-inch round cutter (or a small bowl) to cut out circles from the dough. You should get 8–10 total, re-rolling scraps as needed.

Spoon about 1 tablespoon of the pumpkin filling onto one half of each dough round. Fold the other half over to form a half-moon shape. Press the edges together, then crimp with a fork to seal.

Use a sharp knife to score a lightning bolt or other Harry Potter-inspired mark on the top of each pasty. It’s optional, but very on theme.

In a small bowl, beat 1 large egg. Brush the tops of each pasty with the egg wash, then sprinkle with blonde sugar for a touch of sparkle and crunch.

Place pasties on the prepared baking sheet, leaving a little space between each. Bake for 20–25 minutes, or until golden brown and crisp.
Remove from oven and allow to cool slightly before serving. These are best enjoyed warm but still delightful at room temp.

Air Fryer Instructions:
Preheat the Air Fryer: Preheat to 350°F.

Follow Steps 2–5 above to fill and shape the pasties.

Place pasties in the air fryer basket in a single layer, leaving space between each one. Cook at 350°F for 12–15 minutes, or until golden and crispy. Air fry in batches as needed.

Let cool just a bit before serving. The filling will be hot!