Dairy Free Pumpkin Pasties

  • Author: Stephanie Pass
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: around a dozen


Do you love pumpkin pie? Do you have a dairy allergy? Then, you might just love these easy peasy Pumpkin Pasties.



  • 15 oz can of pumpkin
  • 1/2 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1/4 cup + 2 tablespoons Silk Cashewmilk
  • 23 pie crusts (I use refrigerated pie crusts)


  1. Preheat oven to 400 degrees.
  2. Place a piece of parchment paper on a cookie sheet.
  3. Mix together pumpkin, brown sugar, pumpkin pie spice, and 1/4 cup Silk Cashewmilk until completely mixed together.
  4. Unroll 1 pie crust at a time and cut out 3-4 6-inch circles (with 6-inch cookie cutter).
  5. Spoon 1-2 tablespoons of pumpkin mixture into the middle of each circle and fold the pie crust over.
  6. Pinch the edges closed.
  7. Lay each pumpkin pastie on the cookie sheet.
  8. Take the 2 tablespoons of Cashewmilk and brush each pastie with it.
  9. Bake for 20-25 minutes until golden brown.
  10. Allow to cool slightly before serving.

  • Category: Dessert
  • Cuisine: American
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