Easy Pumpkin Empanadas

You know what really bugs me? The fact that every time I go to buy an empanada, the pumpkin flavored ones are always out! It is almost like you have to get to the store the second they put them out or you are leaving the store empty handed, which I normally do. Sad, right? Anyways, have you ever had an empanada? If you haven’t, it is high-time to remedy that with my recipe for this traditional Mexican baked dessert.

I don’t know who the first Mexican culinary genius was to create these morsels of deliciousness, but I praise their name. I also realize a few of my weaknesses; limited time, and I am sooo not a dough maker. It’s not my thing, but if you are like me, no worries. I’ve got you covered. This recipe doesn’t require you to make your own dough. Plus it takes only a few minutes to make! You are totally in now, right?!

To make these you need 5 ingredients:

• Two ready made pie crusts
• One can of 100% canned and pureed pumpkin
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon melted butter

Now, let’s get to making them! Let your pie crusts cool to room temp for about 10 minutes and then roll them out and cut out about 12 small round circles. I use a large circular 4 inch opening plastic cup to cut mine out. Sure I could use something more professional, but my system works :)

Next, let’s talk the pumpkin pie filling. Combine the can of pumpkin, sugar and cinnamon, then mix well. That’s it! Next, add about a tablespoon of the pumpkin filling into the very center of your circular shape. Making sure not to get too close to any of the edges. Then fold in half.

Next, take a fork and add a nice pattern all around the half moon shape. It’s OK if some filling comes out. Just wipe off excess with your finger and keep going!

For a cute little garnish, I added some fun Fall shapes onto the top of each empananda with small sized cookie cutters I picked up at my local craft store. I think you can grab them pretty much anywhere though.

Next, brush on a thin layer of melted butter on top of the empanadas and also the fall shaped decor pieces. Place the empanadas in the oven at 350 degrees for 20 minutes. Let cool for about a minute and sprinkle a thin layer of sugar on the top.

Aren’t they pretty?! And because I used so many “brilliant”, more like lazy short-cuts, the longest step is cooking them.

Here’s a printable version for you to use at home:

 

I hope you enjoyed this recipe, and get the chance to make them. They are sooo good!

If you liked this recipe, then make sure to check out this one too!

Love,

Jen