Pumpkin Empanadas
Ingredients:
- 2 cups pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting (optional)
Directions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, salt, cornstarch, and lemon juice. Mix until smooth and well blended.
3. Unroll the pie crusts on a lightly floured surface and cut out 4-inch circles using a cookie cutter or glass.
4. Place a tablespoon of the pumpkin filling in the center of each dough circle.
5. Fold the dough over to form a half-moon shape and press the edges together firmly. Crimp edges with a fork to seal.
6. Place empanadas on a baking sheet lined with parchment paper.
7. Brush the tops of the empanadas with the beaten egg for a golden finish.
8. Bake for 20-25 minutes or until the empanadas are golden brown.
9. Let cool slightly before dusting with powdered sugar, if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 210 kcal | Servings: 8 empanadas
Tips:
Use chilled pie crusts for easier handling and crisper empanadas.
Add a pinch of ground ginger to the pumpkin filling for an extra warm spice note.