Easy Pumpkin Empanadas
Seasoned with pumpkin pie spices and barely sweet, these treats make a great dessert or breakfast.
- 20 each empanada discs (in the frozen section of the grocery store) - 2 cups pumpkin puree - 1/4 cup light brown sugar, lightly packed – 2 tsp. 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.
Stir frequently for 8 - 10 minutes, allowing some of the moisture from the pumpkin to evaporate.
Brush the edges of the dough with beaten eggs. Fill with 1 heaping tablespoon and fold over to seal.
Bake for 20 minutes, or until dough is cooked through.
Cool on wire rack for 10 minutes.
Easy pumpkin empanadas are only 30 minutes away with this quick and easy short cut recipe.