Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pumpkin Empanadas Recipe
Pumpkin empanadas represent a creative take on traditional Mexican empanadas with the flexibility to adjust all spices according to personal taste preferences for customized seasonal desserts. These innovative pastries showcase how traditional techniques can accommodate seasonal ingredients while the spice adjustment capability ensures these work for various palates. The pumpkin filling provides autumn appeal while maintaining authentic empanada characteristics.
These pumpkin empanadas are my take on the traditional Mexican ones! Adjust all spices to your taste.
Prep Time:
40 mins
Cook Time:
20 mins
Total Time:
1 hr
Servings:
12
Yield:
12 empanadas
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Ingredients
Dough:
3 cups all-purpose flour
⅓ cup white sugar
1 ½ teaspoons salt
¼ teaspoon baking powder
1 cup vegetable shortening
1 cup warm water
Filling:
4 cups canned pure pumpkin
1 cup white sugar
2 large eggs
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground cloves
Other:
1 large beaten egg
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Stir in warm water, 2 tablespoons at a time, just until dough starts coming together. Knead dough a few times in the bowl.
Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.
Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.
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Nutrition Facts (per serving)
| 384 | Calories |
| 19g | Fat |
| 52g | Carbs |
| 6g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 384 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 5g | 24% |
| Cholesterol 47mg | 16% |
| Sodium 710mg | 31% |
| Total Carbohydrate 52g | 19% |
| Dietary Fiber 3g | 12% |
| Total Sugars 26g | |
| Protein 6g | 11% |
| Vitamin C 4mg | 4% |
| Calcium 38mg | 3% |
| Iron 3mg | 16% |
| Potassium 190mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
