It’s like a pumpkin pie, only better! These Pumpkin Empanada will quickly become a seasonal favorite!
Last year I found these delicious pumpkin empanada’s.
First, I enjoy them tremendously in other flavors so a pumpkin empanada as a favorite, only seemed natural.
These are absolutely heavenly and for the most part, pretty simple to make.
They are empanada’s so they require a little skill, but not much.
They are definitely a repeat this year!
What you need for a Pumpkin Epanada
- pumpkin
- sugar
- brown sugar
- salt
- cinnamon
- ginger
- cloves
- dry yeast (this is generally four packets of dry yeast)
- baking powder
- flour
- vegetable shortening
Printable Recipe Below
How to make a Pumpkin Empanada
For the filling: Mix all of the ingredients together and then set aside until needed.
Preheat your oven to 350 degrees. Combine the water, sugar, salt, dry yeast, baking powder and cinnamon. Mix well.
Take 3 c. of flour and slowly begin to blend in the flour mixing well. Add the shortening and mix well, and then add the last half of the flour.
You should have a pretty easy to work with dough.
Divide the dough into EIGHT equal parts, and shape them into 8 dough balls.
Flatten the dough balls, and if they become to sticky, flour your hands really well.
Roll them on a floured surface into circles form that are about 4 inches in diameter and about 1/8 or so inch thick.
Now you’re ready to “fill them”. Put about 1 1/2 Tbs. of filling in the center of each of your circles
. Fold them over (in half) and seal the edges by pressing lightly with a fork on both sides.
Place them on a greased cookie sheet and bake at 350 degrees for about 18-20 minutes.
Watch them carefully because they do burn easily, so if you want to check on them at about 12-15 minutes, check. You want them to be just about golden brown.
Serve hot and with some whipped cream! So delicious!
Here’s a printable version of the pumpkin empanada recipe…
Want more pumpkin recipes?
Recipe for a Pumpkin Empanada
Hot Pumpkin Empanada Recipe
Ingredients
The Filling:
- 30 ounces pumpkin
- 1 cups granulated sugar
- 4 Tablespoons brown sugar
- ½ teaspoons salt
- 1 teaspoons cinnamon
- ½ teaspoons ginger
- ¼ teaspoons cloves
The Dough:
- ⅔ cups water
- ½ cups granulated sugar
- 2 teaspoons salt
- 9 teaspoons dry yeast this is generally four packets of dry yeast
- ¼ teaspoons baking powder
- 2 teaspoos cinnamon
- 6 cups all purpose flour divided in half
- 1 ½ cups vegetable shortening
- Whipped Cream for garnish or for additional flavor
Instructions
- For the filling: Mix all of the ingredients together and then set aside until needed. They will start to marry flavors as they sit.
- Preheat your oven to 350 degrees.
- In a large bowl, combine the water, sugar, salt, dry yeast, baking powder and cinnamon. Mix well.
- Take 3 c. of flour and slowly begin to blend in the flour mixing well, a little at a time.
- Add the shortening and mix well, and then add the last half of the flour.
- You should have a pretty easy to work with dough.
- Divide the dough into EIGHT equal parts, and shape them into 8 dough balls.
- Flatten the dough balls, and if they become too sticky, flour your hands really well. Roll them on a floured surface into circles form that are about 4 inches in diameter and about 1/8 or so inch thick.
- Put about 1 1/2 Tbs. of the pumpkin filling in the center of each of your circles.
- Fold them over (in half) and seal the edges by pressing lightly with a fork on both sides to get them to adhere.
- Place them on a greased cookie sheet and bake at 350 degrees for about 18-20 minutes.
- Watch them carefully because they do burn easily, so if you want to check on them at about 12-15 minutes. Remove from oven when they are golden brown.
- Serve hot and with some whipped cream!
