1.5 cups all-purpose flour
1 tsp sugar pinch of salt
1 stick of cold, unsalted butter, diced
1 package of cold cream cheese, cut into coarse chunks
3/4 cup canned or fresh pumpkin puree
1 large egg pinch of ground cloves
1/4 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup sugar
Place dry ingredients in medium bowl and mix together. Add the cold, diced butter and mix it together with flour until you have what looks like coarse bread crumbs. Add in the pieces of cream cheese and mix until the dough is very clumpy. Turn dough out onto a lightly flour dusted surface and knead until a smooth dough has formed. Wrap in plastic and chill for at least 30 minutes. Can be made in advance and frozen up to 3 months.
In saucepan, heat pumpkin with dry spices on medium-low heat until warmed. Remove from heat. Mix in egg, salt, and sugar. Set aside while you prepare the dough.
Preheat oven to 350F On a floured surface, roll out the dough to about 1/8-inch thickness and cut with round cookie or biscuit cutter. Place rounds onto a greased cookie sheet. Spoon a small amount of pumpkin filling onto the bottom third of the dough circles. Fold the circles over and seal the edges by either folding over and pinching with your fingers, or crimping with a fork. Using a pastry brush, lightly glaze each pasty with beaten egg mixed with a little milk or water. Bake for 25 minutes or until golden brown.
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