Ingredients

2 large eggs
3/4 cup sugar
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 prepared, uncooked pie crusts

Preheat oven to 425 degrees.
Slightly beat eggs; mix eggs, sugar, pumpkin, milk and spices in a large casserole dish. Bake for 15 minutes.
Reduce temperature to 350 degrees and bake until a knife inserted in the center of the filling comes out clean (approximately 40 minutes). Cool on a wire rack, but do not turn off oven.
Prepare pie crust or thaw frozen, store-bought crust to room temperature. Cut crust into circles about 3 inches in diameter. Put a generous spoonful of the cooled pumpkin mixture on one half of the center of the circle. Fold the crust in half and firmly pinch the edges closed with a fork; slice three small slits in the top for venting.
Bake the pasties on a greased cookie sheet at 350 degrees until they are slightly golden (approximately 20 minutes, or slightly longer with certain prepared crusts).
Pasties can be served warm or cool. Makes approximately 20 pasties.

Directions

Note: You'll probably have quite a bit of pumpkin mixture left over. It can be served as pumpkin pudding. (If you want to use all the pumpkin mixture in pasties, you will need about three times as many pie crusts.)