Pumpkin Pasties
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 142.7
- Total Fat: 5.7 g
- Cholesterol: 12.3 mg
- Sodium: 139.4 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 0.5 g
- Protein: 1.2 g
View full nutritional breakdown of Pumpkin Pasties calories by ingredient
Introduction
This is baked twice, once for the filling and once when completed. Plan time accordingly!Harry Potter style Pumpkin Pasties
From http://castlesandcooks.com/2011/07/25/bake
rs-recipe-harry-potter-pumpkin-pasties/ This is baked twice, once for the filling and once when completed. Plan time accordingly!
Harry Potter style Pumpkin Pasties
From http://castlesandcooks.com/2011/07/25/bake
rs-recipe-harry-potter-pumpkin-pasties/
Number of Servings: 18
Ingredients
-
1 Pkg Pillsbury Pie Crusts (2 crusts)
Filling:
1/2 can of pumpkin, around 1 cup
2/3 cup of sugar
1 egg
5 ounces of evaporated milk (1/2 cup + 1/8 of a cup)
A pinch of salt
1/2 teaspoon of ginger
1/2 teaspoon of cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of all spice
Directions
Directions:
Preheat oven to 425.
Combine all the filling ingredients and mix thoroughly. Pour into greased baking pan/bundt pan and smooth out to ensure even distribution. Bake at 425 for 15 minutes then reduce temperature to 350 and bake for another 35-45 minutes, or until the custard sets and inserted knife comes out clean. Set aside and allow to cool.
To assemble the pasties, roll out dough and cut into 4-inch circles. Spoon pumpkin in then crimp with a fork to seal. Be sure not to overfill or else they will burst during baking. Cut a few small slits in the top for venting (perhaps in the shape of a lightning bolt).
Bake at 350 for 20-30 minutes until crust is golden. Let cool. Serve dusted with cinnamon sugar, with whipped cream for dipping
Serving Size: Makes 18 pasties
Number of Servings: 18
Recipe submitted by SparkPeople user MPACE89.
Preheat oven to 425.
Combine all the filling ingredients and mix thoroughly. Pour into greased baking pan/bundt pan and smooth out to ensure even distribution. Bake at 425 for 15 minutes then reduce temperature to 350 and bake for another 35-45 minutes, or until the custard sets and inserted knife comes out clean. Set aside and allow to cool.
To assemble the pasties, roll out dough and cut into 4-inch circles. Spoon pumpkin in then crimp with a fork to seal. Be sure not to overfill or else they will burst during baking. Cut a few small slits in the top for venting (perhaps in the shape of a lightning bolt).
Bake at 350 for 20-30 minutes until crust is golden. Let cool. Serve dusted with cinnamon sugar, with whipped cream for dipping
Serving Size: Makes 18 pasties
Number of Servings: 18
Recipe submitted by SparkPeople user MPACE89.