Pumpkin Empanadas

Name: Pumpkin Empanadas
Prep time: 10M
Total time: 50M
Yield: 12 Empanadas
Ingredients: 1 can Organic Pumpkin Puree; 1 cone Brown Sugar Cane – Piloncillo; 1 tbsp. butter; 1 tbsp. freshly grated orange zest; 1¼ tsp. ground cinnamon, divided; ⅛ tsp. ground cloves; ⅛ tsp. ground nutmeg; ⅛ tsp. salt; 1 tbsp. sugar; 1 pkg. Empanada Dough-Puff Pastry for Baking; All-purpose flour, for rolling out dough; 1 egg, mixed with 2 tsp. water and beaten

Jump to recipe

<h2 class="subheader">Mexican Pumpkin Empanadas</h2> These Pumpkin Hand Pies are sweet pumpkin turnovers that boast a buttery, flaky pastry crust and a sweet, pumpkin pie-like filling. Popular in Mexico for holidays, snacks or desserts and commonly served with a steaming cup of coffee, these empanadas de calabaza or pumpkin empanadas will make the perfect ending to your holiday meal. Simply prepare in advance and serve at room temperature or slightly warmed.

Total Time

50m

Prep Time:10m

Yields:12 Empanadas

Save

Buy

Ingredients

1 can
(15 oz.)

GOYA® Organic Pumpkin Puree

1 cone
(8 oz.)

GOYA® Brown Sugar Cane – Piloncillo, chopped, or 1 cup packed dark brown sugar

Find in-store

1 tbsp.

butter

1 tbsp.

freshly grated orange zest

1¼ tsp.

ground cinnamon, divided

⅛ tsp.

ground cloves

⅛ tsp.

ground nutmeg

⅛ tsp.

salt

1 tbsp.

sugar

1 pkg.
(11.6 oz.)

GOYA® Empanada Dough-Puff Pastry for Baking, thawed

Find in-store

All-purpose flour, for rolling out dough

egg, mixed with 2 tsp. water and beaten

Buy all ingredients to make this recipe from your local grocer:

What’s this?

What is this button?

You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

Directions

Kitchen View

Step 1

In small saucepan over medium heat, add pumpkin puree, brown sugar cane, butter, orange zest, cinnamon, cloves, nutmeg and salt. Cook, stirring well, until sugar is dissolved and flavors are evenly distributed, about 3 minutes. Transfer pumpkin mixture to bowl; chill in refrigerator until cold.

Step 2

Heat oven to 425°F. In small bowl, mix sugar with remaining cinnamon until combined; set aside.

Step 3

On lightly floured work surface, using rolling pin, roll out puff pastry round until about ½” larger in diameter. Spoon about 2 tbsp. cooled pumpkin mixture into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. Seal edges by pressing with fork; transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 empanadas. Brush tops ofempanadas with beaten eggs; sprinkle with cinnamon sugar.

Step 4

Bake until empanadas are puffed and golden brown, about 20 minutes, rotating pan after 10 minutes. Serve warm or at room temperature.