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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (68g) Recipe makes 12 servings The following items or measurements are not included below: cookie dough |
||
| Calories 76 | ||
| Calories from Fat 0 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 137mg | 5% | |
| Potassium 91mg | 2% | |
| Total Carbohydrate 19.4g | 6% | |
| Dietary Fiber 5.5g | 21% | |
| Sugars 2.0g | ||
| Protein 0.7g | 1% | |
Harry Potter's Pumpkin Pasties
By: DiB's
Aug 11, 2003
A Hogwarts Special. Recipe posted by request.
SERVES 12
Ingredients
- 1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
- 1 (28 ounce) can pumpkin pie filling
- 3 tablespoons powdered sugar
- 1/2 teaspoon pumpkin pie spice (optional)
Directions
1
Preheat oven to 350 degrees.2
cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.3
Fill with pumpkin pie filling-most likely you will have extra should you wish to make more.4
Bake for 20-25 minutes.5
Remove and let cool.6
Sprinkle with powdered sugar and pie spice.
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Browse similar recipes by category
- Course > Desserts > Pies & Tarts > Tarts
- Main Ingredient > Vegetables > Squash
- Cuisine > European > Western > English
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Non-Religious > Halloween
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Allysundrop
On Nov 20, 2005
I used pumpkin pie filling with all the spices, so they tasted excellent. However, I could not get them solid. I cooked them forever and they still fell apart. I used chocolate chip cookie dough instead of sugar because I love the chocolate and pumpkin flavors together, but maybe that's where it went wrong. Despite all this, they were very very yummy and a big hit at my Harry Potter book club.
From: Diane Hathaway
On Oct 29, 2003
I put these out at a gathering and came home with almost a full plate. The filling needs a little something something, but I don't know what it is yet. I will try these again and see if any changes help.
From: Chef #631518
On Oct 29, 2007
I baked at a lower temp so I could cook them longer. Plus I added eggs and condensed milk to the can of pumpkin pie, per the can directions (2 eggs & 2/3 cup to 30 oz filling) which yielded a bit more. Cut the cookie dough no more than about a centimeter thick, roll flat, then press in, but not over the top so they won't burn after they rise up and out. No spice was needed, did sugar the tops though! Yummy.
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