Pumpkin empanadas
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Total Time
2 hrs 30 mins
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Servings
15 -18 medium or 25-30 small empanadas
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Cuisine
South American, Ecuadorian
Pumpkin empanadas
Description
This recipe transforms fresh pumpkin into a candied filling by cooking slices in a spiced syrup of panela or piloncillo with cinnamon, cloves, and allspice. The pumpkin simmers until tender and the syrup thickens, then cools before peeling to extract the soft candied pulp. This pulp forms a richly spiced sweet filling for the empanadas.
Each empanada disc is filled with a spoonful of the candied pumpkin mix, folded, and carefully sealed by pressing or curling edges to prevent leakage during cooking. The empanadas are refrigerated until ready to bake or fry, ensuring the filling sets slightly and the dough firms up. The contrast between the spiced, sweet pumpkin and the delicate pastry creates a balanced dessert.
Serving with vanilla ice cream or crème fraîche drizzled with honey adds creamy texture and complementary flavors. The warm spices in the filling make this a comforting treat suitable for autumn or festive occasions.
Ingredients
- 15-18 empanada discs medium or 25-30 small, sweet
For the candied pumpkin filling:
- 1 pumpkin about 2 lbs - organic if possible, cut in half, seeds and membranes removed, small
- 1 lb panela broken into chunks, or piloncillo
- 5 cinnamon stick
- 5 cloves
- 3 allspice
- water about 3 cups
Egg wash
- 1 egg whisked
- sugar ~2-3 tablespoons to sprinkle on top
To serve:
- vanilla ice cream
- crème fraîche with honey
Instructions
For the candied pumpkin:
- Cut the pumpkin into 1 inch slices.
- Place the chunks of panela or piloncillo, the water and the spices in large pot. Cook until the panela chunks have dissolved.
- Bring the panela or piloncillo syrup to a boil over medium heat, add the pumpkin slices and boil for about 30 minutes. Try to avoid stirring while the pumpkin is cooking.
- Reduce the heat and simmer for about 1 hour or until the syrup thickens.
- Let the candied pumpkin slices cool down until safe to handle.
- Remove the skins from the pumpkins and reserve the candied pumpkin pulp for the empanadas.
Pumpkin empanada assembly:
- Place a spoonful of the candied pumpkin mix on the center of each empanada disc.
- Fold the empanada discs and press the edges together using your fingers. You can either use a fork to press down on the edges and seal the empanadas; or you can use your finger to twist the edges and form a curl like seal.
- Refrigerate the empanadas until ready to bake.
- Pre-heat the oven to 375F.
- Lightly brush the top of the empanadas with the egg wash.
- Sprinkle the sugar on the top of the empanadas.
- Bake the empanadas in a pre-heated oven at 375 F for approximately 20 minutes or until golden on top.
- Serve either warm or cold with ice cream or honey crème fraiche. You can also use any of the leftover panela syrup to drizzle on top.
User Reviews
Overall Rating
4.9
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