Oh my gosh, it’s my favorite season for baking, fireplaces, and PUMPKIN RECIPES! Although you wouldn’t know it’s fall, it’s still in the high 80’s today. Blargh…
I don’t have the Harry Potter cookbook, (it’s on my wish list) but I found this recipe online. I’ve been experimenting, so if I find one I like better I’ll post it.
2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evaporated milk (1 can)
Pie crust pastry, packaged or homemade (enough for four single standard pie crusts – yeah, this recipe makes a lot!)
Bake the pie filling only (no crust) in a large casserole dish at 425 for 15 minutes. Keep oven door closed and reduce temp to 350 degrees and continue baking for 45 minutes or until butter knife inserted in center of dish comes out clean. Cool on wire rack.
Roll pie crusts thin and cut into circles approx 4″ in diameter (I use a bowl about this size to cut out the dough). Put a spoonful of the cool pumpkin mixture toward 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 cookie sheet lined with baking parchment, and bake only until crust is a light golden-brown.
I’ve experimented with different bowl sizes and even crimping the edges up to the top so they look like wontons. I didn’t like the wonton shape at all, because they baked weird. I like using a bowl between 4 and 5 inches in diameter, because you can fit more pumpkin into them. I tried a smaller bowl last night and the pasties turned out really cute, but less pumpkin. I brushed some beaten egg over the crusts so they came out a shiny golden color.
This recipe makes about 3 dozen, depending on how much pumpkin you spoon into the crust, and the crust size you cut. I had about a cup of pumpkin left over, and enough crust left over for about 2 or 3 more pasties, but I’d already baked two sheets and was tired out!