5 from 6 votes
Mexican Pumpkin Empanadas Recipe
Baked pumpkin empanadas are sweet empanadas, or pumpkin hand pies, that balance buttery empanada pastry and rich, spiced, sweet pumpkin filling for a delightful Mexican Dessert.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings:
15
empanadas
Calories:
181 kcal
Course:
Dessert
Cuisine:
American, Mexican
Ingredients
Empanada Dough
- 3 cup all-purpose flour
- 2 tablespoons sugar
- 2 1/2 teaspoons pumpkin pie spice optional
- 1 1/2 teaspoons salt
- 10 tablespoons cold unsalted butter, cut into cubes
- 1 egg large
- 1/2 cup water ice
- 1 tablespoon white vinegar distilled
Pumpkin Filling
- 1 pumpkin puree canned, pure
- 2/3 cup brown sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Cinnamon Sugar Coating
- 1 egg
- 2 teaspoons water
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
Instructions
Make The Empanada Dough
- Combine the flour, sugar, pumpkin pie spice and salt together in a large bowl.
- Add the butter and cut it into the flour with a pastry cutter or forks until it resembles coarse sand.
- Stir in the egg, ice water and vinegar.
- Knead the dough for 2 minutes until smooth but tacky. Then wrap in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
Cup of Yum
Make The Pumpkin Filling
- Combine all the filling ingredients together in a bowl and stir until well combined.
Make The Empanadas
- Heat the oven to 350°. Spray a cookie sheet with cooking spray or line with parchment paper.
- Roll out the dough and cut into round circles using a 3 to 4 inch pastry cutter. You may wish to roll each circle out a little if desired.
- Add a large spoon of the filling to the middle of the dough, then fold over and press the edges together tightly.
- Use a fork to seal the edges.
Prepare The Coating
- Stir the egg and water together and brush the empanadas well. Then combine the cinnamon sugar and sprinkle over the egg coated empanadas.
Bake The Empanadas
- Bake the empanadas for 12 to 15 minutes until lightly golden.
Notes
- To store: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
- To freeze: Freeze unbaked empanadas on a baking sheet for about an hour, then transfer to a freezer-safe bag or airtight container. To bake, thaw slightly and bake as directed, adding a few extra minutes to the cooking time.
Nutrition Information
Calories
181kcal
(9%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.3g
(2%)
Trans Fat
0.003g
(0%)
Cholesterol
22mg
(7%)
Sodium
376mg
(16%)
Potassium
105mg
(2%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
291IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
25mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 15 empanadas
Amount Per Serving
Calories 181
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 22mg | 7% |
| Sodium | 376mg | 16% |
| Potassium | 105mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.