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Pumpkin Empanadas

A plate of golden brown Pumpkin Empanadas, with one empanada split open to reveal the sweet pumpkin filling.
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Learn to make delicious pumpkin empanadas, a sweet pastry treat perfect for fall and Day of the Dead celebrations. This recipe features a tender, flaky crust filled with spiced pumpkin.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water
  • 1/4 cup orange juice
  • 1 pound pumpkin puree (from about 1 1/2 pounds pumpkin or 1 (15-ounce) can)
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons granulated sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. In a small bowl, whisk together the ice water and orange juice. Gradually add the liquid to the flour mixture, stirring with a fork until the dough just comes together. Do not overmix.
  3. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. While the dough chills, prepare the pumpkin filling. In a medium saucepan, combine the pumpkin puree, brown sugar, cinnamon, cloves, nutmeg, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.
  5. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  6. On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Using a 4-inch round cutter, cut out circles of dough. Reroll scraps as needed.
  7. Place about 2 tablespoons of the cooled pumpkin filling onto one half of each dough circle, leaving a 1/2-inch border.
  8. Moisten the edges of the dough with water. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or fold the edges to create a decorative seal.
  9. Place the empanadas on the prepared baking sheets. Brush the tops with the beaten egg wash and sprinkle with granulated sugar.
  10. Bake for 20-25 minutes, or until golden brown and puffed. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For a richer flavor, you can add 1/4 cup of finely chopped candied ginger to the pumpkin filling.
  • If you don’t have orange juice, you can substitute with an equal amount of cold water.
  • Ensure the pumpkin filling is completely cool before assembling the empanadas to prevent the dough from becoming soggy.

Nutrition

Find it online: https://blissbatter.com/pumpkin-empanadas-recipe/