Preheat oven to 350°F / 177°c / Gas mark 4.

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.

Whisk food coloring into beaten eggs, if using.

Brush the edges 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 (or use empanada press).

Repeat until you have used all of the empanada discs and filling.

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

Cool on wire rack for 10 minutes.