Pumpkin Empanadas Recipe

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Great hand-held pumpkin pie dessert. All the flavor of the pumpkin pie for those who prefer more crust with their pumpkin. Serve with whipped cream to make it even sweeter.
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Servings:
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Ingredients
  • 2 refrigerated pie crust rolls
  • 1 can pumpkin (15 oz can)
  • 1 egg
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
Directions
PREP
25 mins
COOK
20 mins
READY IN
45 mins
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

In a large bowl, mix the pumpkin, egg, sugar, salt, cinnamon, ginger and cloves together until smooth.

Cut prepared pie crust into 5 inch circles. Spoon about 2 tablespoons of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with your fingers or a fork. Gently lay the empanadas onto the prepared baking sheets.

Bake in the preheated oven until the filling is hot and the crusts are lighly browned, approximately 20 minutes.

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Pumpkin Empanadas Recipe Reviews

pumpkin empanadas

:
Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (1)
Comments (0)
RTMember1929 User
Rating of 4 out of 5.0 stars
Reviewed By
"Fun take on the old fashioned pumpkin pie. Still need the Cool Whip! My kids liked helping cut out the dough circles. I sprinkled the remaining dough pieces with butter and cinnamon sugar then baked them for a tasty treat."
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