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Pumpkin Empanadas

Pumpkin Empanadas

Amber Gray
These Pumpkin Empanadas are a yummy snack or dessert. This recipe is easy to assemble and
perfect for getting kids involved in the kitchen.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Desserts
Servings 12
Calories 163 kcal

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

Instructions
 

  • Preheat oven to 400°F.
  • Add pumpkin, piloncillo, cinnamon and water to large pot. Cook over medium heat, covered, 15-20 minutes, or until tender.
  • Remove pumpkin and scoop out flesh. Place in bowl and mash with piloncillo syrup. Set aside.
  • Whisk egg and milk in small bowl. Set aside.
  • Place pie crust on wooden surface and cut into 4-inch rounds with small bowl or dough cutter.
  • 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.)
  • 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.

Notes

Piloncillo cones can usually be found in Hispanic grocery stores, the Hispanic section on many grocery stores, or online.

Nutrition

Serving: 1gCalories: 163kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 16mgSodium: 142mgFiber: 1gSugar: 3g
Keyword baking, dessert, empanadas, mexican, pumpkin, snacks
Tried this recipe?Let us know how it was!