Pumpkin Pasties-By Taylor Preparation Time: 90 minutes Ingredients: 2 Eggs, slightly beaten � Cup of sugar 1 1 lb. Can of pumpkin � Tsp. of salt 1 Tsp. of cinnamon � Tsp. of ginger � Tsp. of cloves 1 & 2/3 Cups of evaporated milk � Tsp. of allspice 9 Oz. pie crust pastry Instructions: Except for the pastry, mix together all of the ingredients well. This will be your filling. Bake the filling only (no crust) in a large casserole dish at 425 ? F for fifteen minutes. Keep the oven door closed and reduce temperature to 350 ?F and continue baking for forty-five minutes or until table knife inserted in center of dish comes out clean. Cool the filling completely on a wire rack. Roll your pie crust pastry think and cut it into circles approximately 4� in diameter. Put a spoonful of cool 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. Slice three small slits in the top for venting. Place on a greased cookie sheet. Bake only until crust is a light golden-brown, approximately ten minutes. |
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