Pumpkin Pie Empanadas
Warm and comforting pastries filled with pumpkin goodness, perfect for any occasion.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
pumpkin
empanadas
pastry
mexican
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- filling:
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 15-oz can pumpkin puree
- 1 cup dark brown sugar packed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 packages pie pastry refrigerated , (4 rounds ready to unroll and use)
- 1 cup all-purpose flour for dusting
- wash:
- 2 tablespoons granulated sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons milk, cream, or evaporated milk (i prefer fat-free)
- equipment: 4 inch cutter or equivalent, rolling p
- Carbohydrate 44.9133885416667 g
- Cholesterol 0 mg
- Fat 0.297775625 g
- Fiber 5.08200836269061 g
- Protein 2.47559708333333 g
- Saturated Fat 0.078369125 g
- Serving Size 1 1 Serving (115g)
- Sodium 78.8839791666667 mg
- Sugar 39.8313801789761 g
- Trans Fat 0.0995764374999999 g
- Calories 186 calories
Ah, the sweet aroma of pumpkin spice wafting through the air... it's the quintessential scent of fall. And what better way to enjoy this beloved flavor than in the form of warm and comforting pumpkin pie empanadas? These delightful pastries are perfect for any occasion, whether it's a cozy gathering with loved ones or a special holiday celebration.
The filling is a symphony of flavors, with the sweet pumpkin puree, warm spices, and just the right amount of sugar. The empanada dough is perfectly flaky and golden brown, providing the perfect contrast to the soft and flavorful filling. And the finishing touch of cinnamon-sugar sprinkled on top adds a touch of sweetness that will leave you craving more.
Step-by-step
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine pumpkin puree, brown sugar, cinnamon, salt, cloves, ginger, and nutmeg.
- On a lightly floured surface, unroll pie pastry and cut out 4-inch circles.
- Fill each circle with 1 tablespoon of pumpkin mixture and fold over to seal.
- Place empanadas on a baking sheet and brush with milk or cream.
- Sprinkle with cinnamon-sugar mixture and bake for 20-25 minutes, rotating halfway through.
- Remove from oven and let cool before serving.
