Bite-sized pumpkin pies wrapped in a flaky crust…these empanadas are fun to make and taste delicious.

Pumpkin Pie Empanadas

Ingredients

Crust:

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons butter
  • 2 eggs
  • 1/2 cup milk

Filling:

  • 15-16 oz. can or carton Farmer's Market Pumpkin
  • 1 cup brown sugar
  • 3/4 cup chopped walnuts
  • 1/2 cup chopped almonds
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 pinch nutmeg

Instructions

Crust:

  1. Sift together the flour, baking powder, and salt. Cut in butter with a pastry knife or your hands until mixture resembles cornmeal. Beat eggs in separate bowl with the milk. Add to flour mixture, using your hands to combine. Form dough into a ball, cover in plastic wrap, and chill in the refrigerator for 1 hour.

Filling:

  1. Stir the pumpkin, brown sugar, walnuts, almonds, and spices together in a medium bowl.
  2. Preheat oven to 400ºF. Divide dough into 16 equal portions. On lightly floured surface, roll each piece into a 6-inch circle. Place about 2-3 tablespoons of pumpkin filling on each. Moisten edges with a little water, fold in half, and press edges down with a fork. Brush tops with milk and sprinkle with sugar. Place on an ungreased baking sheet and bake for 15 minutes or until golden brown.