Pumpkin Empanadas

Pumpkin Empanadas
Servings: 6 Yield: 6 pumpkin empanadas Active Time 45 mins Total Time 1 hr 20 mins

Make It

1. Preheat oven to 400 degrees F. In a small saucepan combine 4 oz. piloncillo (or 1/2 cup packed dark brown sugar), 1/3 cup water, one 2-inch cinnamon stick, and one 2-inch strip orange peel. Bring to a simmer. Cook until the piloncillo has dissolved. Strain into a large bowl. Stir in one 15-oz. can 100% pure pumpkin. Starting with two store-bought refrigerated pie crusts, roll one store-bought pie crust to a 12-inch circle. Using a 4-inch pumpkin cookie cutter, cut 6 pumpkins from the crust. Place on a parchment-lined baking sheet. Repeat with a second pie crust. Using a small knife, cut jack-o-lantern faces out of 6 of the pumpkin cutouts. In a small bowl whisk together 1 egg and 1 Tbs. water. Brush edges of the whole pumpkins with the egg mixture, and place 4 tsp. pumpkin filling in the center. (Freeze remaining pumpkin filling for up to 3 months.) Top with the remaining pumpkins. Use a fork to crimp edges together. Brush top of emapanadas with 1 Tbs. heavy cream and sprinkle with 1 Tbs. sugar. Bake 15 to 20 minutes or until golden brown. Let cool at least 15 minutes. Makes 6 empanadas.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 176, Fat, total (g): 9, chol. (mg): 22, sat. fat (g): 4, carb. (g): 24, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 1, sugar (g): 7, pro. (g): 1, vit. A (IU): 2817, vit. C (mg): 1, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 4, Cobalamin (Vit. B12) (µg): , sodium (mg): 180, Potassium (mg): 45, calcium (mg): 9, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.