Mexican Pumpkin Dessert Empanadas Recipe
Mexican Pumpkin Dessert Empanadas are a delicious dessert to serve for any occasion.
They are easy to make and they can be prepared in advance.
The best part is that they only contain a few ingredients: the filling is made with pumpkin puree, eggs, cinnamon, salt, cloves, and ginger. The crust is made flour, sugar, salt, baking powder, and water.
Empanadas are a Mexican New Years Eve tradition, but they can be eaten all year round. Change up your pumpkin recipes this fall, you will love this recipe!
Pumpkin pie is a traditional dessert for the fall and winter season.
This recipe will make you feel like you are in Mexico with its flavorful, spicy filling and sweet dough.
They can be prepared ahead of time so all your guests can enjoy them at the same time.
This is a great option for Halloween, or your Thanksgiving dinner. Your family and guests will love this hand held Mexican pie.
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Mexican Pumpkin Empanadas
- 3 cups all-purpose flour
- ⅓ cup sugar
- 1½ tsp salt
- ¼ tsp baking powder
- 1 cup vegetable shortening
- 1 cup warm water
- 4 cups canned pure pumpkin
- 2 eggs
- 1 cup sugar
- 1 tsp salt
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- 1 egg beaten
- Preheat oven to 350°F
- Prepare baking sheet by lining with parchment paper.
- In a large mixing bowl, add flour, and using a whisk, whisk in ⅓ cup sugar, 1½ teaspoons salt, and the baking powder.
- Cut shortening in the flour mix until it becomes course crumbs.
- Stir in water a little at a time until the dough comes together.
- In the bowl, knead dough.
- Turn out on a floured surface.
- Cut dough in 4 equal parts, then cut each 4th into 3rds so you have 12 pieces.
- Roll each of the 12 pieces into ball shapes.
- Cover with a dish towel to rest while you continue with the recipe
- In another large mixing bowl, add pumpkin puree and 2 of the eggs. Stir to mix well.
- Stir in cinnamon, 1 tsp salt, cloves, and ginger. Stir until smooth
- On a floured surface, place balls of dough. Using a rolling pin, roll out into thin circles, approx 6" in diameter. If they stick, place a piece of parchment paper on top before rolling.
- Place ⅓ cup of pumpkin filling off center on each dough circle.
- Fold dough over the filling, making a half circle.
- Using a fork, press the edges of the dough making lines to seal.
- On prepared baking sheet, place empanadas.
- Using a basting brush, brush the tops of the empanadas with egg
- In preheated oven, bake approx 20 minutes or until the crusts are lightly browned and shiny.
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