Pumpkin Empanadas

Fall is a lovely time of year and pumpkin recipes are all over the place. One of my favorites is my Pumpkin Empanadas recipe. I mix brown sugar, cinnamon, nutmeg, and pumpkin pie spice together with the pumpkin to achieve that extra tasty spicey custard. Although pumpkin pie spice already has cinnamon and nutmeg, it also contains ginger, cloves, and allspice. Bringing all of these spices together is what makes this recipe so good.

I use this large, insulated cookie sheet to bake the empanadas and it’s what I use the most in my baking. I’ve also started using my silicone mat more often which saves my parchment paper for other, more messy foods. You can find both items on Amazon.

Empanadas are good anytime, but I like them with my coffee in the morning.

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Best Pumpkin Empanadas

Happy Fall!

Yield: 11

Author: Karen - Oventry.com

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Pumpkin Empanadas

These pumpkin empanadas are made with delicious pumpkin custard with warm spices and a tasty crust.

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

Filling

• 1 (15 oz) can pumpkin
• 1/2 cup + 1 Tbsp whole milk
• 1/4 cup dark brown sugar
• 1/2 Tbsp granulated sugar
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp pumpkin pie spice
• pinch salt

Dough

• 3 cups all-purpose flour
• 2 Tbsp baking powder
• 1/2 tsp salt
• 4 Tbsp granulated sugar
• 1/2 cup shortening
• 1/2 tsp pumpkin pie spice
• 1 cup whole milk - warmed
• 1 Tbsp milk or egg (to brush over empanadas before baking)
• Sanding or turbinado sugar (to sprinkle over empanadas before baking)

Instructions

1. Filling: In a medium sized saucepan, heat the pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg, pumpkin pie spice, and salt. Heat for 10 minutes on low heat. Set aside to cool.
2. Preheat oven to 375°F and place parchment paper or a silicone mat on a cookie sheet.
3. Dough: Mix the flour, baking powder, salt, sugar, shortening, and pumpkin pie spice with a fork until crumbly. Add milk and knead for a few minutes to fully incorporate the ingredients.
4. Place dough on lightly floured surface and roll into approximately 2" balls. Roll out the balls into a circle and place a spoonful of filling in the middle. Fold the dough over the filling and pinch edges to close.
5. Place empanadas on prepared cookie sheet. Brush milk (or a beaten egg) over the tops of each empanada and then sprinkle each with some sanding sugar.
6. Bake for 15 minutes or until golden.
7. Store in fridge in airtight container for up to 4 days.