How to Make Pumpkin Empanadas

This recipe for pumpkin empanadas is easy to follow and the pumpkin filling is delicately spiced. You can omit the cinnamon, ginger, and cloves from the pumpkin mixture if you want to but they do go well with it.

Keep an eye on the empanadas while they bake because they can burn quickly. If you are a fan of authentic Mexican recipes want to know how to make pumpkin empanadas the traditional way, this is the perfect recipe. You can serve them hot or cold, with ice cream, cream or just by themselves, the way the Mexicans eat them.

Mexican Spiced Pumpkin Empanadas

Ingredients -

For the Empanada Dough:

¾ cup vegetable shortening
3 cups flour
1/8 teaspoon baking powder
½ teaspoon cinnamon
4 ½ teaspoons active dry yeast
1 teaspoon salt
¼ cup sugar
1 cup water

For the Filling:

½ cup sugar
15 oz canned pumpkin
½ teaspoon ground cloves
¼ teaspoon ginger
¼ teaspoon salt
½ teaspoon cinnamon

To Garnish:

2 tablespoons powdered sugar

Preparation:

Combine the filling ingredients and set this mixture to one side.

Preheat the oven to 350 degrees F.

Mix together the sugar, water, yeast, salt, cinnamon and baking powder and blend in half the flour with an electric mixer. Add the shortening and mix well. Blend in the rest of the flour.

Divide the dough into 4 equal parts, then each of those parts into 4 dough balls. You will end up with 16 dough balls.

Flatten the dough balls between your palms and roll them out on a floured surface to get 1/8-inch thick 4-inch diameter circles. Put 1 ½ tablespoons of pumpkin filling in the middle of each dough circle, fold them over and seal the edges on both sides by pressing down with a moist fork.

Bake the empanadas on a greased cookie sheet for 18 to 20 minutes until they are golden brown.

Pour a little powdered sugar over the empanadas and use the rest to garnish the serving plates.

(Makes 16)

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