Makes about 3 dozen miniature pasties.


  • 2 eggs, slightly beaten
  • 3/4 cup sugar
  • 1 1 lb. can pumpkin (or 2 cups fresh, roasted in the oven then pressed through a strainer to save your Pumpkin Juice to drink!)
  • 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)


  • 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)
  • 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,
  • 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! 🙂