Name: PUMPKIN EMPANADAS (EMPANADAS DE CALABAZA)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 24
Ingredients: Open Nature Eggs Brown Free Range Large; Keebler Pie Crust, Graham, 9 Inch; Gold Medal All Purpose Flour with Resealable Bag; McCormick® Ground Cloves; McCormick Gourmet™ Organic Ground Saigon Cinnamon; SIGNATURE SELECTS Pumpkin, 100% Pure; Imperial Sugar Light Brown Sugar; Land O Lakes Butter, with Olive Oil & Sea Salt

To Make The Filling:

In a large pan, melt the butter and add the brown sugar.

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Stir to combine.
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Cook for 1 minute.
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Then add the pumpkin, cinnamon, and cloves.

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Stir and cook for 5 minutes.
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Remove from heat.
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Let cool completely. 
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To Assemble:

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Preheat oven 350 F or 180 C.
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Sprinkle flour on a dry, flat surface.
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Roll out the pie crust.
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Use a circular cookie cutter or clean, round can, cut out a circle about 3-inch in diameter.

Add a teaspoon to the middle of each circle.

Fold one end of the circle over to close.

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With a fork, press the edges to close.
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In a greased sheet pan, place each of the uncooked empanadas.

Mix the egg and water to create egg wash.

Brush the uncooked empanadas with the egg wash.

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Bake for 15 minutes.
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Cool on a wire rack.
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Optional Coating:

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Mix cinnamon and sugar. 
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While the empanadas are still warm, gently coat them with the cinnamon and sugar mixture.

Pumpkin Empanadas (Empanadas de Calabaza)

Serves 24

15 mins prep

20 mins cook

35 mins total

What you need

For the Filling:

To Assemble:

Optional Coating:

How to make

To Make The Filling:

To Assemble:

Optional Coating: