Pumpkin Pasties
- Geeky Chef
- Mar 25, 2016
- 1 min read
Ingredients
2 eggs, slightly beaten 3/4 cup sugar 2 cups fresh sugar pumkin (or 1lb. canned) 1/2 teaspoon salt 2 tbs. melted butter 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. cloves
1/2 tsp. cardamon 1/2 tsp. allspice 1 can evaporated milk 18 oz. pie crust pastry (enough for four single standard pie crusts)
Directions:
If you don't know how to prep fresh pumpkin, here's some instructions.
Add eggs and sugar to a mixing bowl and mix until well blended. Stir in the pumpkin, butter, salt and spices. Add evaporated milk and mix well. Bake the filling in a large casserole dish that has been buttered or sprayed with pam. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes or until your fork comes out clean. Let the filling cool completely. Make or purchase pie crust pastry. Roll pastry thin and cut into circles about 4 inches in diameter. Put a spoonful of the 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. 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, around 10 minutes. Brush each with some butter and dust with cinnamon and sugar.
Σχόλια