Preparation Time
45 minutes
Servings
18
Ingredients
One recipe of pie crust
Note: Jennifer had to use 2 recipes of pie crust
One can of cooked pumpkin
One egg
2 tsp of pumpkin pie spice
One cup of sugar
One beaten egg mixed with 2 tablespoons of milk for eggwash
Extra sugar for sprinkling
Instructions
Prepare the pie crust and chill.
Prepare pumpkin filling by combining the pumpkin, egg, spice and sugar.
Roll out dough between two sheets of waxed paper. Cut into rounds with a large biscuit cutter.
Place a tablespoon of filling on one side of the round.
Brush the edges of the round with the beaten egg and fold over. Using a fork, press the edges together with the tines. It will make a design around the edges. Repeat with the remaining rounds.
Brush each pastie with the egg-wash mixture and sprinkle with sugar.
Bake in a 350°F oven for 12 minutes or until golden brown. Cool and serve.
