Thursday, November 5, 2009

Recipes for Pumpkin Pasties

For pumpkin pasties, I just made mini-pumpkin pies.  I used store bought refrigerated pie dough, a mini-muffin baking pan, and the traditional Libby's Mini Pumpkin Pies recipe, just with the baking times adjusted down.

Cut pie crust dough into 3 inch rounds; press into mini-muffin pan. Fill up to the top with pumpkin pie filling. Bake at 425°F for 10 minutes, then at 350°F for 20-25 minutes. Cool and remove from pan.



For a real English style pasty, you enclose the pumpkin filling completely with crust, as pictured.


Here are some other recipes to try:


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