Pumpkin Pasties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
1 can pumpkin1/2 cup sugar (can be substituted w/ Splenda)1/2 cup brown sugar1/2 tsp Vanilla extract1/4 tsp Ground ginger1 tsp Pumpkin pie spice1 medium egg1 sheet frozen Puff Pastry1 egg white
1. Allow 1 sheet of puff pastry to thaw to room temperature (if it gets too warm it will be soggy or too sticky so read the package for proper thawing instructions).
2. Pre-heat oven to 375 degrees
3. Combine pumpkin, sugar, brown sugar, vanilla, cinnamon, spice, ginger, and 1 egg in a large bowl. Mix well.
4. Roll out pastry sheet to about 1/4" thick (it is not an exact science you really can't mess it up!)
5. Using a cookie cutter or a glass with a 2-3" diameter, cut circles out of the pastry sheet.
6. In the center of the circle, dab about 1/2 a teaspoon to a teaspoon of the pumpkin mixture. If you do too much it won't stay in the pastry. You have the option of making each pastry bigger if you want more filling.
7. Once the pastry is filled, dab egg white along the inside edge, fold the pastry in half and press the edges together with a fork.
8. Bake pastries for about 15 mins on a cookie sheet or until pastry is brown and golden.
*makes 25 2" pastries, 1 pastry=1 serving
The amount of pastries this makes varies depending on how you roll the pastry sheet and the size of the cookie cutter. You will undoubtedly have ALOT of pumpkin mixture left over. You can freeze it along with the other puff pastry sheet for later or make them all at once.
If you have ever used Weight Watchers, these pastries are 1 pt apiece...which is really good!! They go well with coffee, tea, ice cream, or this really great Pumpkin Mouse recipe from William-Sonoma!
Enjoy!!
Number of Servings: 25
Recipe submitted by SparkPeople user LADYARIELLA.
2. Pre-heat oven to 375 degrees
3. Combine pumpkin, sugar, brown sugar, vanilla, cinnamon, spice, ginger, and 1 egg in a large bowl. Mix well.
4. Roll out pastry sheet to about 1/4" thick (it is not an exact science you really can't mess it up!)
5. Using a cookie cutter or a glass with a 2-3" diameter, cut circles out of the pastry sheet.
6. In the center of the circle, dab about 1/2 a teaspoon to a teaspoon of the pumpkin mixture. If you do too much it won't stay in the pastry. You have the option of making each pastry bigger if you want more filling.
7. Once the pastry is filled, dab egg white along the inside edge, fold the pastry in half and press the edges together with a fork.
8. Bake pastries for about 15 mins on a cookie sheet or until pastry is brown and golden.
*makes 25 2" pastries, 1 pastry=1 serving
The amount of pastries this makes varies depending on how you roll the pastry sheet and the size of the cookie cutter. You will undoubtedly have ALOT of pumpkin mixture left over. You can freeze it along with the other puff pastry sheet for later or make them all at once.
If you have ever used Weight Watchers, these pastries are 1 pt apiece...which is really good!! They go well with coffee, tea, ice cream, or this really great Pumpkin Mouse recipe from William-Sonoma!
Enjoy!!
Number of Servings: 25
Recipe submitted by SparkPeople user LADYARIELLA.
Nutritional Info Amount Per Serving
- Calories: 96.9
- Total Fat: 4.0 g
- Cholesterol: 7.5 mg
- Sodium: 29.7 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.7 g
- Protein: 1.3 g
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