This is an adaptation of one of Harry Potter's favorite foods.
Servings: 20 pastries
- 2 large eggs
- 3/4 cup sugar
- 1 can (15 ounces) pumpkin
- 1 can (12 ounces) evaporated milk
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 prepared, uncooked pie crusts
Preheat oven to 425 degrees.
Slightly beat eggs and mix together all filling ingredients in a large casserole dish. Bake for 15 minutes.
Reduce temperature to 350 degrees and bake until knife inserted in center of the filling is clean (approximately 40 minutes). Cool on wire rack, but do not turn off oven.
Prepare pie crust or thaw store-bought crust to room temperature. Cut crust into circles about 3 inches in diameter. Put a generous spoonful of the cooled pumpkin mixture on one half of the center of the circle. Fold the crust into a semicircle and firmly pinch the edges closed with a fork; slice three small slits in the top for venting.
You'll probably have quite a bit of pumpkin left over -- serve it as pumpkin pudding. (If you want to use all the pumpkin, you will need about three times as much pie crust.)
Bake the pasties on a greased cookie sheet at 350 degrees until they are slightly golden (approximately 20 minutes, or slightly longer with certain prepared crusts).
Can be served warm or cool
Adapted from a recipe by Britta Peterson, a California Harry fan.
Tested by Judith M. Haveman.
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