Everyday Inspirations


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Pumpkin Pasties recipe
Here at Everyday Inspirations we are SO excited about tomorrow's screening of Harry Potter and the Deathly Hallows 1! Ash and I are just a set of cloaks and wands away from being some of the biggest Potter nerds out there (we haven't quite gotten to the point of dressing up to see the movie...yet). To celebrate, I needed to make pumpkin pasties and butterbeer, the staples of any Harry Potter-themed party. After all, I need a snack while I'm watching Half-Blood Prince tonight! Watch for our upcoming review of the movie, coming soon! 

{Pumpkin Pasties}

For those who haven't traveled to England, traditional English pasties (pronounced ˈpæsti), are like pies folded in half and filled with meat and vegetables. And, may I say having had one in the charming town of Bath, they are totally delicious! However, these are not to be confused with another kind of pasty (pronounced pey-stee) that I will not link you to. I mention this because the other day when I tweeted I was making pumpkin pasties someone tried to correct me that meant pastries, obviously finding it funny that I should make pumpkin "pasties." The other kind. Come on, I'm giving you G-rated recipes here (minus the optional alcohol you can add to the butterbeer). Anyway, the pasties in Harry Potter I'm sure is Rowling's nod to her British culture with a dash of pumpkin for the wizarding world. These are like individually-wrapped pumpkin pies. Could even be a great recipe for Thanksgiving dinner, but definitely delicious along with a mug of butterbeer!

2 eggs, slightly beaten
3/4 cup sugar
16 ounces canned pumpkin
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1/2 tsp. ginger
12 ounces evaporated milk
Butter for greasing
18 ounces pie pastry dough


Preheat oven to 425 degrees. For pumpkin filling, mix eggs and sugar in a large bowl until blended. Add pumpkin, salt, spices and evaporated milk to bowl and mix well. Pour into a greased casserole dish and bake for 15 minutes at 425, then an addition 45 minutes at 350 degrees. Cool filling in refrigerator until it reaches at least room temperature.

Roll pastry dough thin and using a
wide glass or cookie cutter, cut circles 3-4 inches in diameter. Put a spoonful of the pumpkin in the center of the circle and fold over, pressing the edges of the crust together. Crimp the edges with your fingers or gently with a fork. Cut three small slits in the top for venting and place on a cookie sheet. Bake at 400 degrees or until golden brown, about 10 minutes. Makes 16-20 pasties.


This butterbeer recipe is somewhere between a butterscotch Italian soda and a rootbeer float. It's full of creamy, buttery flavor, just like you'd find at the Three Broomsticks.

64 ounces cream soda
2-3 tablespoons butterscotch syrup
1/3 cup whipping cream
1 tablespoon sugar
1 cup butterscotch schnapps (optional)

In a medium bowl, whip cream until peaks form. Stir in sugar. Dissolve butterscotch syrup (and schnapps if you choose) into soda by stirring gently and divide into four glasses. Dollop whipped cream into each, slightly stirring in cream until foam rises back to top. Enjoy!

11/18/2010 06:18:58 am

YUM YUM!!!!!

11/18/2010 08:58:06 am

I'm so making this!

11/18/2010 12:18:52 pm

What a Great Website. The food looks great!

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