On Christmas Eve, I tried my hand at these “Pumpkin Pasties” that I first saw on WordPress’ “Freshly Pressed” as “Two-Bite Pumpkin Pies”. I used the recipe from “Three Baking Sheets to the Wind” (seen here). Thinking I only had to use the canned pumpkin (complete brain lapse), I didn’t actually buy all of the correct ingredients on the can to make the pumpkin pie filling. I was lucky that I had been baking quite a bit for the past few weeks, so I had additional ingredients at my disposal. I only had to make a few substitutions: nutmeg for the ginger and whole milk for the evaporated milk. It ended up just as good! I also didn’t have a cookie cutter to cut out the pie crust circles, so I just used a glass with a 4 inch opening which yielded 8 circles. I rolled the remaining dough and was able to cut out 4 more circles. I brought the pasties to our family Christmas Even get-together and served it with Cool Whip. It was a holiday hit!
