Pumpkin Pasties

Makes about 3 dozen miniature pasties.2 eggs, slightly beaten 3/4 cup sugar1 1 lb. can pumpkin(or 2 cups fresh, roasted in the oven then pressed through a strainer)1/2 tsp. salt1 tsp. cinnamon1/2 tsp. ginger 1/4 tsp. cloves1 2/3 cups evap. milk (1 can)1/2 tsp. allspice9 oz pie crust pastry (enough for two single standard pie crusts)Bake the pie filling only (no crust) in a large greased casserole dish in hot oven (425F) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack. Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. The pumpkin filling will begin to make the crust soggy, so best baked the day of serving. Can be made ahead by freezing the assembled pasties unbaked on cookie sheets, then thawed and baked the day of serving.

Brittle Meringue Bones

3 large egg whites1/4 tsp. cream of tartar1/8 tsp. salt2/3 cup white sugar1/2 tsp. vanillaPreheat oven to 200F. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.