The kids and I decided to watch all 8 of the Harry Potter movies and we needed some snacks to go along with them. So we whipped up some butterbeer while munching on these "Pumpkin Pasties." They're so good, they're almost magical!
Ingredients:
2 eggs, slightly beaten
3/4 cup sugar
1 lb. canned pumpkin (or 2 cups fresh, roasted in the oven)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
3/4 cup sugar
1 lb. canned pumpkin (or 2 cups fresh, roasted in the oven)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. allspice
12-oz. can evaporated milk
12-oz. can evaporated milk
2 pie crusts
2 Tbsp. 1/2 & 1/2
1 Tbsp. cinnamon sugar
Instructions:
To make filling, add eggs and sugar to a mixing bowl, mix until well blended.
Stir in pumpkin, salt and spices. Add evaporated milk and mix well.
Bake the filling in a large casserole dish that has been buttered or sprayed with cooking spray. Bake at 425 degrees F for 15 minutes. Keep oven door closed and reduce temperature to 350 degrees 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 pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Wet edges of crust (with 1/2 & 1/2) and fold over the crust into a half-circle and firmly crimp the edges closed with a fork. Brush tops with 1/2 & 1/2 and sprinkle with cinnamon sugar. Cut with a paring knife three small slits in the top for venting. Place on a greased cookie sheet.
Bake at 400 degrees only until crust is a light golden brown, approximately 12 minutes. Remove to cooling rack.
Serve at room temperature.
Bake the filling in a large casserole dish that has been buttered or sprayed with cooking spray. Bake at 425 degrees F for 15 minutes. Keep oven door closed and reduce temperature to 350 degrees 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 pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Wet edges of crust (with 1/2 & 1/2) and fold over the crust into a half-circle and firmly crimp the edges closed with a fork. Brush tops with 1/2 & 1/2 and sprinkle with cinnamon sugar. Cut with a paring knife three small slits in the top for venting. Place on a greased cookie sheet.
Bake at 400 degrees only until crust is a light golden brown, approximately 12 minutes. Remove to cooling rack.
Serve at room temperature.
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