Line a baking sheet with parchment paper, set aside.
Make vegan egg wash:
Add the unsweetened non-dairy milk and the maple syrup to a small bowl and mix to combine. Set aside.
Make the Filling:
Add pumpkin puree, coconut sugar, ground cinnamon, ground ginger, and ground nutmeg to a bowl and mix until combined. Set aside.
Roll out sheet puff pastry sheet.
Using a round cutter, cut out 4 circles. (You may also cut the dough into 4 even squares, if you prefer rectangle pasties)
Place even amounts of the pumpkin mix on one side of each circle and fold the other side over to cover.
Crimp the edges of each pasty with a fork to seal.
Place each pumpkin pasty on the parchment lined baking sheet.
Using a sharp knife, cut the Harry Potter scar shape into the middle of each pasty.
Brush the tops of each pasty with the vegan egg wash.
Bake for 20 minutes, until golden.
Remove from the oven and place on a cooling rack.
2 tablespoons of sugar is perfect for me, but if you prefer for this treat to be a little sweeter, after mixing the sugar and spices into the pumpkin puree, taste to see if it's sweet enough for you. Add a little more sugar for more sweetness, if needed.
These pumpkin pasties are best when served the same day while they still have some crispness to them.
Nutrition info listed below is for 1 of 4 pumpkin pasties, and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.