Wednesday, July 13, 2011

Harry Potter Recipes... Pumpkin Pasties!

If you are new to following me, I am celebrating the release of the final Harry Potter movie by creating some of the foods that were served to the Hogwarts' students throughout the series.  I never understood how these kids weren't all obese with all the pie crust, desserts, and candy that they ate...but that's a different story.  I love cooking with pumpkin, whether its soup, a main course, or dessert it is a wonderful vegetable to include!  Most people connect pumpkin foods with the fall season and I agree it is a little out of season, but I am going for it!  I am making pumpkin pasties tonight!  They are small pumpkin tarts and seem similar to a pumpkin pie, but shaped in a crescent formation.  These treats were served on Hogwarts Express and throughout the holiday feasts.  I am going to lighten this recipe up so after a nice dinner, you can feel alright about your dessert choice.

Pumpkin is a very nutritious gourd that is chock full of antioxidants, vitamins, and minerals.  In particular it is high in Vitamin A, and antioxidants (lutein, xanthans, and carotenes.  It is relatively low in calories and has no fat, so it can be added to lots of recipes and fills out a meal nicely.  However, this recipe contains pie crust and sugar so it is not the healthiest thing I've ever made, but its all for fun.

These came out so pretty and they tasted yummy too, although they weren't too sweet!  We got a bit creative in our decorating to add a bit of Harry Potter flair.  (Thanks Ian!)  Have fun with them and enjoy the inner child in you!  I also made some pumpkin tarts for those who wanted just a taste and not an entire pastry.

Pumpkin Pasties Recipe

Makes 12 Pasties

1 can of canned pumpkin
1 can of low-fat evaporated milk
2 eggs, beaten
1/2 cup sugar
1 Tbsp margarine, melted
1/4 cup Splenda blend brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
Refrigerated pie crust (enough for 2 single pies)

Directions:  Preheat oven to 425 degrees.  In a large bowl mix canned pumpkin, evaporated milk, margarine, and eggs together.  Add in sugar, cinnamon, ginger, nutmeg, and salt and mix well.  Bake in oven for 15 minutes.  Lower the oven temperature to 350 degrees and bake for additional 30 minutes.  Let pumpkin mixture cool off.  Use a cookie cutter or similar to cut a circle with a 4 inch circumference.  In the center of each small crust place a generous tablespoon of the pumpkin filling.  Fold the circle in half to make a half-circle and press the crust together with a fork to make a decorate pie crust edge.  Make slits in the top of the crust and bake for 15-20 minutes or until golden.

Let cool for 5 minutes and enjoy your pumpkin pastie treats!

Nutrition Facts: 1 Pumpkin Pasty
~150 calories, 20 g carbohydrate, 3 g protein, 5 g fat, 250 mg sodium

It turned out that I had extra pie filling so I will be posting another pumpkin recipe in a few days!  Check in to see what I come up with!

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