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ARMAND'S
HARPER VALLEY
FAMILY FARM
PUMPKIN PASTRIES
2 eggs, slightly beaten
¾ cup sugar
1 1 lb. can pumpkin
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
1 ⅔ cups evap. milk (1 can)
½ tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)
Bake the pie filling only (no crust) in a large casserole dish in hot
oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp
to moderate (350 degrees F/180 degress Celsuis) and continue baking for
45 minutes or until table knife inserted in center of dish comes out
clean. Cool on wire rack.
Make or purchase pie crust pastry. Roll thin and cut into circles approx
4" in diameter. Put a spoonful of the 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, and bake only until crust
is a light golden-brown. Great served at room-temperature, then you
don't have to worry about your guests possibly burning their mouths from
the steaming hot pumpkin inside!
Makes about 3 dozen miniature pastries
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