Easy Pumpkin Empanadas

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Seasoned with pumpkin pie spices and barely sweet, these treats make a great dessert or breakfast.

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- 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)

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In a medium pot over medium heat, combine pumpkin puree, brown sugar, pumpkin pie spice and half and half.

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Stir frequently for 8 - 10 minutes, allowing some of the moisture from the pumpkin to evaporate.

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Brush the edges of the dough with beaten eggs. Fill with 1 heaping tablespoon and fold over to seal.

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Bake for 20 minutes, or until dough is cooked through.

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Cool on wire rack for 10 minutes.

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