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Pumpkin Empanadas


Submitted by T. Dewese (OH)

1 3/4 cups pumpkin puree
3/4 cup granulated sugar
1 teaspoon ground allspice
4 cups all-purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1-1/3 cups shortening
1 cup plus 2 tablespoons milk
1 egg white (beaten)
1/2 teaspoon ground cinnamon
1/4 cup sugar


  1. Combine pumpkin, 3/4 cup sugar, and allspice. Stir well, and set aside.
  2. Stir in flour, 1/2 cup sugar, baking powder and salt.
  3. Cut in shortening with pastry blender until mixture resembles coarse meal.
  4. Sprinkle 1 cup of milk evenly over surface; stir until all dry ingredients are moistened.
  5. Shape into a ball; chill.
  6. Roll out to 1/8-inch thickness.
  7. Cut into 4-inch circles.
  8. Place 1 tablespoon of pumpkin mixture in the center of each circle.
  9. Moisten edges with additional milk; fold in half, and press edges together with a fork.
  10. Brush empanadas with egg white; place on ungreased baking sheets, and bake at 450 degrees F for 8 to 10 minutes or until golden.
  11. Combine 1/4 cup sugar and cinnamon; sprinkle over empanadas while still warm.