Pumpkin Pasties« Back to List of Recipes

When you gather together to celebrate the last book in the series, what could be better than a warm butterbeer and a piquant pocket of pumpkin perfection, sure to be the pride of your party!

Ingredients:

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin (or 2 cups fresh, roasted in the oven then pressed through a strainer to save your Pumpkin Juice to drink!)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)

Instructions:

Except for the pastry, mix together all the ingredients well. This is the filling.
Bake the filling only (no crust) in a large casserole dish in hot oven (425 F) for 15 minutes.
Keep oven door closed and reduce temperature to moderate (350 F/180 C) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean.
Cool filling completely on a wire rack.
Make or purchase pie crust pastry.
Roll thin and cut into circles approx 4" in diameter.
Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle.
Fold over the crust into a half-circle and firmly crimp the edges closed.
Slice three small slits in the top for venting.
Place on a greased cookie sheet.
Bake only until crust is a light golden-brown, approx 10 minutes.
Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside! :)