Mexican Pumpkin Dessert Empanadas Recipe. A delicious Fall dessert recipe. A great fall dessert to kick off pumpkin season. This is a great option for Halloween, or your Thanksgiving dinner. Your family and guests will love this hand held Mexican pie.
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.