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Description
Delicious and easy Pumpkin Empanadas, perfect for a fall treat or any time of year. These sweet pastries are filled with a spiced pumpkin mixture and baked until golden brown.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1/2 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 (14.1 ounce) package refrigerated pie crusts
- 1 large egg, beaten
- 1 tbsp water
- Confectioners’ sugar, for dusting
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, combine pumpkin puree, brown sugar, cinnamon, ginger, and cloves. Mix well.
- Unroll pie crusts onto a lightly floured surface. Use a 3-4 inch round cookie cutter (or a glass rim) to cut out circles.
- Spoon about 1-2 tablespoons of pumpkin filling onto one half of each circle.
- Fold the other half of the dough over the filling to create a half-moon shape.
- Press the edges with a fork to seal and crimp.
- In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash.
- Brush the tops of the empanadas with the egg wash.
- Place empanadas on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- Let cool slightly, then dust with confectioners’ sugar before serving.
Notes
- Ensure the pumpkin puree is not pumpkin pie filling.
- For a crispier crust, you can bake for a few extra minutes.
- Empanadas can be made ahead of time and reheated.
- Feel free to add other spices like nutmeg or allspice to the filling.