Make these Potter inspired treats for your next event!
2 eggs, slightly beaten
3/4 cup sugar
1 lb. can of pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evaporated milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)
Put the pie crust to the side and let's start with the filling...
Bake the pie filling only in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temperature to moderate (350 degrees F/180 degrees Celsius) and continue baking for 45 minutes or until a fork or toothpick inserted in center of dish comes out clean. Cool on wire rack.
ET Tip ~ we pressed the top of a plastic cup into the dough to make our circular cutouts- it worked great!
ET Tip ~ press down the tips of a fork to crimp the edges of your pasties!
These pumpkin pasties are wonderful served at room-temperature, or enjoy them warm once you have let them cool off a bit! What a great treat to make for your Thanksgiving holiday entertaining too!
- 1/8 cup sweetened condensed milk
- 1/4 cup butterscotch caramel topping (or less if you don't want it to be too sweet)
- 1 tablespoon whipped butter, room temperature
- 2 cups vanilla cream soda
Combine condensed milk, butterscotch caramel topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick or a cinnamon stick!
ET Tip~ In a hurry getting a party ready for the little ones? Simply just pour cream soda or vanilla cream soda into a mug and serve, an easy way to create the look and have the fizz of a Butter Beer!
There are many variations of this drink, we would love to hear what how yours turns out and what you add!
This recipe was shared and modified from Sandra Lee at Semi-Homemade featured on the Food Network here.
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