For those of you who don’t know, I’m a HUGE Harry Potter fan.  I’ve always wanted to try all of the delicious treats described in the books, and Pumpkin Pasties were always the ones I was most excited about.  If you haven’t read the books, Pumpkin Pasties are essentially handheld pumpkin pies.  Now there is now recipe out there officially endorsed by J.K Rowling, so I’m just going off how they’re described in the book & how I think they would taste… but just done in a completely vegan way!  They’re honestly so incredibly delicious, and are sure to impress anyone you make them for- especially if they’re a Harry Potter fan.


These are relatively easy to make, even though we’re making our own pie crust from scratch & homemade coconut whipped cream to dip them in.  You can definitely buy store bought pie crust & whipped cream (just check that they’re vegan) to make this recipe even easier for you!

You’ll want to start out by making your pie crust.  Add your flour, sugar, & salt into a food processor and pulse to combine.  Add your solid coconut oil & pulse again until its crumbly and sticks together when you squeeze it.  Then add in your cold water slowly, while pulsing, until the dough comes together.  You want it to hold together when you squeeze it in your hands.  Transfer your dough onto a clean, floured work surface, shape into a disc & wrap in plastic wrap.  You can either leave the dough out on the counter while you make your filling, or if you’re going to bake these later, then place the dough in the fridge.  You want to be careful of this though, because since there is coconut oil in the dough, if it’s in the fridge for too long it’ll become rock hard.  This won’t ruin your dough by any means, you’ll just need to let it sit out on the counter at room temperature for about an hour or so, until it becomes pliable again if you let it get this firm.


For your filling, mix together your pureed pumpkin, salt, brown sugar, maple syrup, pumpkin pie spice, & ground cinnamon.  These spices give a really warming flavor to the pumpkin, and add a nice layer of sweetness and depth as well.  Once your filling is made, roll out your pie dough to about 1/8-1/4″ thick on a floured surface.  Using a large glass or very small bowl, cut out circles (about 2-3″ in diameter).  Fill each circle with about 1-2 tablespoons of filling in the center of the circle (you want just enough to fill them, but not too much where it’d spill out while folding).  Fold your circle in half, and using your fingers, press down around the filling tightly to seal it in there.  Then take a fork, and crimp the outer edges of the half circle to further seal them.  Transfer to a baking sheet, and cut a small ‘X’, or in my case a lightening bolt to make them more Harry Potter-esque, to insure that the pies can vent while baking & don’t explode.  Coat them in melted vegan butter, and a generous amount of decorative sugar.  Place them into a 350F preheated oven for about 15-20 minutes until crispy and golden brown.  The time they bake will all be based upon how thick you roll out your dough, but when you see the edges start to get nice a golden brown you’ll know they’re done!


While your Pasties are baking, you can make the Cinnamon Cream to top them with / dip them in.  This is totally optional, and isn’t mentioned in the books, but it really is a nice accompaniment to the Pumpkin Pasties.  Like I mentioned above, you can use store bought vegan whipped cream in place of coconut cream / powdered sugar if you don’t want to make your own, but I always like to make it myself.  Place your cans of coconut cream into the fridge overnight, and then scoop off the solid cream from the top into a cold mixing bowl, saving the liquid in the can for another use.  Mix with hand beaters or in a stand mixer on medium-high for about 5 minutes until fluffy.  Then add your powdered sugar and mix again for another 2-3 minutes.  After you have nice peaks forming, add in your sweetened condensed coconut milk & ground cinnamon, and mix just until creamy and combined.  Because of the sweetened condensed coconut milk, this will be a little looser than a traditional whipped cream, but it’s absolutely delicious.

And that’s it!  It’s a pretty easy recipe, but is so totally worth it.  I could eat all of these Pasties in one sitting I think.  I hope you guys enjoyed this recipe & make it for your Holiday gatherings or Harry Potter binging parties!

Pumpkin Pasties

These Harry Potter inspired treats are perfect for the Holiday Season.  These make Pumpkin Pie easy to eat, and portable so you can enjoy it anytime!  They also are sure to impress any of your Holiday Party guests, or Harry Potter fans! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Chef Brianna Gallo


Pie Crust

  • 2 1/4 cups all purpose flour
  • 1/2 cup (more as necessary) coconut oil cool enough to be solid
  • 1 tsp pink salt
  • 1 tbsp organic cane sugar
  • 1/3-1/2 cups ice cold water


  • 1 cup pureed pumpkin
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tbsp maple syrup
  • 1 tbsp brown sugar
  • 1 tsp pink salt


  • 1/4 cup melted vegan butter
  • 1/4 cup decorative sugar we used the bob's red mill decorative sugar

Cinnamon Cream

  • 3 cups coconut cream
  • 1/2 cup powdered sugar
  • 1/2 cup sweetened condensed coconut milk
  • 2 tbsp ground cinnamon


  1. Start by making your pie dough.  I like making mine in the food processor, because it's fast & easy, but you could mix it by hand.  Start by placing your flour, salt, and cane sugar into the bowl of a food processor fitted with an "S" blade.  Pulse to combine.  Add your solid coconut oil and pulse until the mixture is crumbly and sticks together when you squeeze it.  Slowly add 1/3 cup of ice cold water while pulsing until the dough comes together & holds together when you squeeze a handful of it.  It's fine to have crumbs still, that will make for a flaky crust, but it should be able to form into a large ball. If necessary, add in a little more cold water to help it form together. Turn the dough onto a clean, floured work surface. Form it into a tight disc, and wrap tightly with plastic wrap. Place in the fridge while you make your filling.

  2. For your pumpkin filling, mix together your pureed pumpkin, pumpkin pie spice, ground cinnamon, maple syrup, brown sugar, & pink salt in a bowl until combined.  

  3. Remove your pie dough from the fridge, and roll out to about 1/8-1/4" thick, and cut out large circles using a cookie cutter or very small bowl.  Place about 1-2 tablespoons of pumpkin filling into the center of each circle.  Fold the circle over itself to form a half moon shape, and with your fingers, press around the filling to seal it.  Then take a fork and crimp the edges of the half circle to further seal it shut while baking.  Transfer to a baking sheet.  

  4. Cut an "X" or in our case, a lightening bolt to make it more Harry Potter friendly, to help ventilate the pies so they don't explode in the oven.  Brush the tops with melted vegan butter or melted coconut oil, and generously dust with decorative sugar (if you can't find this, organic cane sugar will work).  

  5. Place in a 350F preheated oven for 15-20 minutes, until the pies are crispy and golden brown.  

  6. While your pies are baking, you can make the cinnamon cream to top them with / dip them in.  Place your cold coconut cream (I keep it in the fridge overnight to separate the cream from the liquid, you only want the thick cream for this) into a cold mixing bowl, and beat with hand beaters (or in a stand mixer) for about 5 minutes until fluffy.  Then add in your powdered sugar, ground cinnamon, and sweetened condensed milk and mix again to combine.  You can also use store bought coconut whipped cream or any vegan whipped cream to make this step a little easier as well, instead of making your own! 

Recipe Notes

  • Make sure to NOT let your pie dough sit in the fridge for too long.  Since this is made with coconut oil, we don't want it in the fridge for more than 5-10 minutes, or it will become rock hard.  If you do leave it in the fridge too long, just leave it out at room temperature until it becomes pliable again.  
  • You can also use store bought vegan pie crusts or whipped cream to make this recipe a little easier as well. Just follow the baking instructions for your specific store bought crust if you go that route though! 

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