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Pumpkin Empanada Recipe

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Pumpkin is seems to be most everybody’s fall favorite flavor and this is a recipe that incorporates pumpkin in a way that hits closer to home for us. Ever since we can remember, our mom and tia’s would make empanadas for Christmas. It was a tradition of theirs to make tamales and empanadas. I loveeeee empanadas. They would fill them with all kinds of fruit preserves like apricot, strawberry, peach, and much more!

Today we have our own version of empanadas with a pumpkin filling and a pie crust shell! We thought it would be a fun way to incorporate our traditions and roots by changing the usual mini pumpkin pies, into Pumpkin Empanadas!!

We made them a little bit smaller and they are the perfect sweet bite! This recipe is extremely easy and can be done in less than 1 hour! We made them very quickly and we are surprised at how the prep and baking time flew by!

Pumpkin Empanadas 


For the crust:

1 cup flour

6 tbsp butter

1 tsp salt

4-5 tbsp ice water

For the filling:

3/4 cup of pumpkin pureé

1/4 cup of brown sugar

For the glaze:

4 tbsp powdered sugar

2 tbsp milk of choice (we used half and half)


First, preheat your oven to 350 degrees. Then begin by making the crust for the empanadas. In a medium bowl add your flour and salt, stir until well combined. Once that is done add in your butter and with a fork or pastry cutter crumble up the mixture until pebble-sized crumbs appear. Add a tablespoon of water one at a time until the flour mixture has come together and formed a ball. Once it is all combined, flour a cutting board and place the dough mixture on it, with a rolling pin begin to roll out the dough into about 1/2 inch thick. Once it is a 1/2 inch, grab a circle cookie cutter (in our case we used the top of a mason jar cup) and make 8 circles. Set these aside on a greased baking sheet and begin to make your filling.

For the filling, we begin by adding the pumpkin pureé to a medium size bowl and then add in your brown sugar. Stir until it is all combined and brown sugar has been well incorporated into the pumpkin. Then that’s it! The filling is ready!

Place about 1 tbsp of the filling into each circle dough, then fold over the other half of the dough and using a fork place little creases on the edges of each little empanada. Once you’ve made each empanada then they are ready for the oven! They need about 15 mins and then they’re done!

While the empanadas are baking make the glaze. It takes 2 minutes! Grab a small bowl and add in your powdered sugar and milk of choice, then stir together until glaze is formed! It is ready for the drizzleeeee!

We hope you enjoy this recipe! It is an easy treat that can be whipped up in no time! Let us know if you make it and if there are any other recipes we should try! We love your feedback! – xoxo

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