Pumpkin empanadas are only 30 minutes away with this quick and easy short cut recipe. Seasoned with pumpkin pie spices and barely sweet, these treats make a great dessert or breakfast.
For another fun Halloween treat, try these Mexican Chocolate Day of the Dead Cupcakes. They are the perfect addition to a día de los muertos fiesta!
This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always, photos, recipe & opinions are 100% mine.
When I told a few friends that I was making pumpkin empanadas, they all said “but aren’t empanadas filled with meat?”. And then, I told a friend of mine from Mexico. Needless to say, she immediately asked, unapologetically, how many she could have. Empanadas de calabaza or pumpkin empanadas are quite popular around the holidays. While I would normally make the dough from scratch, these past few weeks have been incredibly busy and I needed a shortcut.
Sometimes we all need a shortcut…
I used store-bought empanada discs that you can find in the freezer section of the grocery store and canned pumpkin. Sometimes, we all need a break and this was mine. I’m not going to lie and say that store bought dough is better than homemade, of course it’s not. But, if you want empanadas and making dough just isn’t a possibility (or desire…) than store-bought will do the trick. Also, canned pumpkin is just fine if you don’t want to roast a pumpkin to make the filling. Instead of taking a few hours to make these, they were done from start to finish pretty quickly.
The other side of this shortcut that is nice – kiddos can assist. It’s Halloween season, after all. Get them involved! I have a 5 year old nephew who would be able to handle this. This is a project they could help with and it’s a great introduction into the kitchen.
Used to make pumpkin empanadas
- 3/4″ cutters – used to make triangle shapes (also GREAT for decorating pie crusts!)
- Gel Paste Food Colors
- Parchment paper Sheet Pan Liners – essential for baking
- 20 each empanada discs, in the frozen section
- 2 cups pumpkin puree
- 1/4 cup light brown sugar, lightly packed
- 2 tsps pumpkin pie spice
- 1 tbsp half and half
- 2 eggs, beaten
- 4 drops orange food color, (optional)
- In a medium pot over medium heat, combine pumpkin puree, brown sugar, pumpkin pie spice and half and half.
- Whisk to combine.
- Stir frequently for 8 - 10 minutes, allowing some of the moisture from the pumpkin to evaporate. Let cool slightly.
- Brush the edge of the dough with beaten eggs. Fill with 1 heaping tablespoon and fold over to seal.
- Use a fork or your fingers to pinch the empanada together.
- Repeat until you have used all of the empanada discs and filling.
- Bake at 350 F for 20 minutes, or until dough is cooked through.
- Cool on wire rack for 10 minutes.
To make the eyes and nose shape - use a 3/4" triangle cutter.
Amount Per Serving: Calories: 29 Cholesterol: 16mg Sodium: 13mg Carbohydrates: 5g Sugar: 3g
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.