Chocolate Chip Pumpkin Pasties

While on vacation, I finally got to see the new Harry Potter movie. It was pretty exciting. And I always love the food they serve in the movies and in the book. So to celebrate I decided to make Pumpkin pasties and to add some extra fun, I added chocolate chips. I found this recipe here.

Gather together:

• 2 eggs, slightly beaten
• 3/4 cup sugar
• 1-1 lb. can pumpkin
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. cloves
• 1 2/3 cups evap. milk (1 can)
• 1/2 tsp. allspice
• 9 oz pie crust pastry (enough for two single standard pie crusts)
• 1 egg white
  

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--I used the can the pumpkin came in to cut the circles. 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. Brush with egg whites. Place on a greased cookie sheet, and bake only until crust is a light golden-brown (about 20 minutes). Ta-da. Mini pumpkin pies with little chocolaty goodness.


These are always fun to make. And the chocolate makes them irrestiable to just about everybody. It's something about the combination of pumpkin and chocolate that is just pure bliss.