Pumpkin is a fall staple, so why not turn it into these delicious Pumpkin Empanadas for a yummy snack? This recipe is easy to assemble and perfect for getting kids involved in the kitchen. Learn more about how this treat is used to celebrate Dia de Muertos in Mexico.

Recipe created by Adriana of Adriana’s Best Recipes.

Pumpkin Empanadas

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Servings 12 Prep Time 45minutes
Servings 12 Prep Time 45minutes
Pumpkin is a fall staple, so why not turn it into these delicious Pumpkin Empanadas for a yummy snack? This recipe is easy to assemble and perfect for getting kids involved in the kitchen. Learn more about how this treat is used to celebrate Dia de Muertos in Mexico. Recipe created by Adriana of Adriana’s Best Recipes.
Ingredients
  • 1 small pumpkin, cut in pieces
  • 2 piloncillo cones, (or 2 1/2 cups raw sugar)
  • 2 cinnamon sticks
  • 1 cup water
  • 1 large eggs
  • 1 tablespoon milk
  • 2 premade pie crusts
  • 1 teaspoon orange-colored sugar
  • 1 teaspoon purple-colored sugar
Directions
  1. Preheat oven to 400°F.
  2. Add pumpkin, piloncillo, cinnamon and water to large pot. Cook over medium heat, covered, 15-20 minutes, or until tender.
  3. Remove pumpkin and scoop out flesh. Place in bowl and mash with piloncillo syrup. Set aside.
  4. Whisk egg and milk in small bowl. Set aside.
  5. Place pie crust on wooden surface and cut into 4-inch rounds with small bowl or dough cutter.
  6. Fill dough rounds with 1½ tsp. pumpkin mash. Brush edges with egg wash, fold dough over to form empanada and seal sides by pressing down with a fork. (A dough press can also be used.)
  7. Place empanadas on parchment-lined baking sheet. Brush tops with the egg wash and sprinkle with colored sugar. Bake 15 minutes, or until lightly browned.
Nutritional Value
Calories 223 Fat 9g Protein 1g Carbohydrates 36g Fiber 0g Sugar 14g Cholesterol 22mg Sodium 195mg Calcium 1% Iron 2%
Tags , ,
Servings 12 Prep Time 45minutes
Servings 12 Prep Time 45minutes
Pumpkin is a fall staple, so why not turn it into these delicious Pumpkin Empanadas for a yummy snack? This recipe is easy to assemble and perfect for getting kids involved in the kitchen. Learn more about how this treat is used to celebrate Dia de Muertos in Mexico. Recipe created by Adriana of Adriana’s Best Recipes.
Ingredients
  • 1 small pumpkin, cut in pieces
  • 2 piloncillo cones, (or 2 1/2 cups raw sugar)
  • 2 cinnamon sticks
  • 1 cup water
  • 1 large eggs
  • 1 tablespoon milk
  • 2 premade pie crusts
  • 1 teaspoon orange-colored sugar
  • 1 teaspoon purple-colored sugar
Directions
  1. Preheat oven to 400°F.
  2. Add pumpkin, piloncillo, cinnamon and water to large pot. Cook over medium heat, covered, 15-20 minutes, or until tender.
  3. Remove pumpkin and scoop out flesh. Place in bowl and mash with piloncillo syrup. Set aside.
  4. Whisk egg and milk in small bowl. Set aside.
  5. Place pie crust on wooden surface and cut into 4-inch rounds with small bowl or dough cutter.
  6. Fill dough rounds with 1½ tsp. pumpkin mash. Brush edges with egg wash, fold dough over to form empanada and seal sides by pressing down with a fork. (A dough press can also be used.)
  7. Place empanadas on parchment-lined baking sheet. Brush tops with the egg wash and sprinkle with colored sugar. Bake 15 minutes, or until lightly browned.
Nutritional Value
Calories 223 Fat 9g Protein 1g Carbohydrates 36g Fiber 0g Sugar 14g Cholesterol 22mg Sodium 195mg Calcium 1% Iron 2%

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