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–+ servings
two plates with hand pies

Mexican Pumpkin Empanadas

Chef Adriana Martin
Yummy Mexican Pumpkin Empanadas are made easy using homemade candied pumpkin puree and ready-made pie dough. Perfect addition to the Day of the Dead or Halloween menu. Add frothy Mexican hot chocolate, coffee, atole, a pumpkin smoothie, or a glass of iced cold milk!
5 from 1 vote
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Course Desserts
Cuisine Mexican Cuisine
Servings 12 empanadas
Calories 22 kcal

Equipment

  • 1 Baking tray
  • 1 Parchment paper
  • 1 large cookie cutter
  • 1 empanada mold

Ingredients
  

  • 2 cups pumpkin puree
  • 1 box pie crust 2 pre-made pie crusts
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon orange-colored sugar
  • 1 teaspoon purple-colored sugar

Instructions
 

  • Preheat the oven to 400°F.
  • Whisk egg and milk in a small bowl. Set aside.
  • Place pie crust on a wooden surface and cut into 4-inch rounds with a small bowl, a lid, or a dough cutter.
  • Fill dough rounds with the candied pumpkin mash. Brush edges with egg wash, fold the dough to form empanada, and seal sides by pressing down with a fork. (A dough press can also be used.)
  • Place empanadas on a parchment-lined baking sheet. Brush tops with the egg wash and dust with the colored sugar. Bake for 15 minutes, or until lightly browned.

Video

Notes

Cooking tips when making pumpkin empanadas.
Use pre-made pie crusts if you do not want to be in the kitchen for a long time. Or make your favorite pie crust recipe.
  • For a fresher sweet taste, cook the pumpkin the Mexican way, with piloncillo and cinnamon.
  • If you opt for canned pumpkin puree, season it with brown sugar and cinnamon before using it.
  • Mash the pumpkin and combine it with a small amount of piloncillo syrup. This will transform the puree into a jammy, sweet texture.
  • Use a large round cookie cutter or a round lid. Many small pots have a lid that could work as a cutter.
  • Add egg wash to the edges to ensure the pumpkin empanada will seal properly.
  • Stuff the dough with some of the candied pumpkin mash and close the empanada.
  • You can either use an empanada mold or a fork or close with your fingers twisting the edges.
  • Sprinkle colored sugar before baking.
  • Use parchment paper to cover the baking sheet.

Nutrition

Calories: 22kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 14mgSodium: 8mgPotassium: 91mgFiber: 1gSugar: 2gVitamin A: 6377IUVitamin C: 2mgCalcium: 14mgIron: 1mg
Keyword candied pumpkin, empanadas, hand pies, pumpkin
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