Print

Easy Pumpkin Empanadas (Empanadas de Calabaza)

Four golden-brown pumpkin empanadas dusted with sugar sitting on a white plate near a window.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these sweet pumpkin empanadas, a classic Mexican dessert perfect for fall. This recipe uses simple ingredients for a flavorful, handheld pastry.

Ingredients

Scale
  • 1 package (14.1 ounces) refrigerated pie crusts (or homemade dough)
  • 1 cup pumpkin puree
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons coarse sugar (for topping)

Instructions

  1. Prepare the dough: If using refrigerated crusts, allow them to sit at room temperature for 15 minutes. If making homemade dough, prepare it now and chill according to your recipe.
  2. Make the filling: In a medium bowl, combine the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, cloves, and salt. Mix well until completely smooth.
  3. Assemble the empanadas: Unroll the pie crusts. Use a 4-inch round cutter to cut circles from the dough. You should get about 10 to 12 circles per crust.
  4. Place about 1 tablespoon of the pumpkin filling onto the center of each dough circle. Do not overfill.
  5. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal. Crimp the edges with a fork to secure the seal.
  6. Place the assembled empanadas on a baking sheet lined with parchment paper.
  7. Preheat your oven to 375°F (190°C).
  8. Brush the tops of the empanadas lightly with the beaten egg wash. Sprinkle the coarse sugar over the tops.
  9. Bake for 18 to 22 minutes, or until the crusts are golden brown.
  10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool further.

Notes

  • For a more traditional flavor, substitute 1 tablespoon of the granulated sugar with 1 tablespoon of dark piloncillo syrup if available.
  • You can prepare these ahead of time. Place unbaked empanadas on the baking sheet, cover loosely, and refrigerate for up to 24 hours before baking. Add 2-3 minutes to the bake time if baking directly from the refrigerator.
  • These pumpkin empanadas freeze well after baking. Cool completely, then store in an airtight container for up to one month. Reheat briefly in a toaster oven for best texture.

Nutrition

Find it online: https://delishsymphony.com/pumpkin-empanadas-easy-fall-hand-pies/