Pumpkin Pasties

Also from the Harry Potter Premiere Party, (yep, that's me above, as Hepzibah Smith) though the adults seemed to like them more than the kids. Though, in my son's case above, the expression is from the vomit-flavored Bertie Bott's Every-Flavor Bean he had just ingested, not the pastie.

• 2 eggs
• 3/4 cup sugar
• 1 lb canned pumpkin
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1 can evaporated milk
• 1/2 teaspoon allspice
• 2 9-inch pie crusts

Mix eggs, sugar, spices, pumpkin and milk together and pre-bake in a greased casserole dish at 425 degrees for 15 minutes Reduce heat to 350 and bake for another 45 minutes. Remove from oven and cool. Roll out pie crust and cut into 4-inch circles. Put a spoonful of pumpkin filling in the center, fold and press together. Cut slits in top crust. Bake at 350 for 10-15 minutes or until crust is golden brown. Serve slightly warm or at room temperature.