Name: Pumpkin Empanadas Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Latin American
Ingredients: 2 cups pumpkin puree (homemade or canned); ½ cup coconut sugar; ½ tsp ground cinnamon; ⅛ tsp ground nutmeg; ⅛ tsp ground cloves; ½ tsp pure vanilla extract; ¼ tsp salt; 1 tbsp unsalted butter; 1½ cups whole wheat flour (225g); 1½ cups all-purpose flour (200g); 2 tbsp coconut sugar; ¼ tsp salt; 1 cup unsalted butter (226g), cold, cubed; 2 eggs, whisked; 1 tbsp milk (plus extra if needed); 1 egg, whisked; Sugar for sprinkling

Ingredients

For the Filling:

2 cups pumpkin puree (homemade or canned)
½ cup coconut sugar
½ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground cloves
½ tsp pure vanilla extract
¼ tsp salt
1 tbsp unsalted butter

For the Dough:

1½ cups whole wheat flour (225g)
1½ cups all-purpose flour (200g)
2 tbsp coconut sugar
¼ tsp salt
1 cup unsalted butter (226g), cold, cubed
2 eggs, whisked
1 tbsp milk

For the Egg Wash:

1 egg, whisked
Sugar for sprinkling

Instructions

Step 1: Make the pumpkin filling by melting butter in a medium saucepan over medium-low heat. Add pumpkin puree, coconut sugar, cinnamon, nutmeg, cloves, vanilla, and salt. Cook on low, stirring often, until thick and caramelized in color, about 10-12 minutes. Taste and adjust sweetness or spice as needed, then let cool to room temperature.

Step 2: Prepare the dough by whisking together whole wheat flour, all-purpose flour, coconut sugar, and salt in a large bowl. Add cold, cubed butter and use a pastry cutter or two forks to blend until the mixture forms coarse crumbs.

Step 3: Pour in the whisked eggs and milk. Stir until a dough forms. If it feels dry, add another tablespoon of milk. Knead the dough on a lightly floured surface for 2-3 minutes, then divide it into 4 balls. Wrap them and chill in the fridge for 30 minutes.

Step 4: Line a baking sheet with parchment paper. Roll out one dough ball at a time on a floured surface into a thin sheet. Cut circles about 4 inches wide.

Step 5: Spoon a portion of the pumpkin filling onto the center of each dough circle. Fold each circle in half to form a half-moon shape and press the edges with a fork to seal.

Step 6: Transfer the empanadas to the prepared baking sheet and refrigerate for 30 minutes.

Step 7: Preheat the oven to 350°F (175°C). Make 1-2 small slits in each empanada with a paring knife to vent steam. Brush the tops with the egg wash and sprinkle with sugar.

Step 8: Bake the empanadas for 20-25 minutes, or until golden brown. Cool on a wire rack before serving.

Tips & Variations

Use canned pumpkin puree for convenience, but fresh homemade puree adds a richer flavor.

For a vegan option, substitute butter with coconut oil and use a flax egg instead of eggs.

Add a handful of chopped nuts or raisins to the filling for extra texture and sweetness.

Brush empanadas with milk instead of egg wash for a lighter crust color.

Storage

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for 10 minutes to restore crispness. You can also freeze unbaked empanadas on a sheet tray, then transfer to a freezer bag for up to 1 month; bake directly from frozen, adding a few extra minutes to the bake time.

FAQs

Can I use canned pumpkin pie filling instead of plain pumpkin puree?

It’s best to use plain pumpkin puree, as canned pumpkin pie filling already contains spices and sweeteners that could alter the flavor and texture of the empanada filling.

How do I prevent the dough from getting soggy?

Make sure to cook the pumpkin filling until thick and caramelized, and avoid overfilling the empanadas. Chilling the dough after shaping also helps keep the crust crisp during baking.