Pumpkin Empanadas
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 36
  • For The Crust:
  • 16 Ounces Cream Cheese, room temperature
  • 2 Sticks (16 TB) Unsalted Butter, room temperature
  • 3 Cups All-Purpose Flour
  • 1 Teaspoon Kosher Salt
  • ~
  • For The Filling:
  • 1 15-oz. Can Of Pumpkin Puree
  • 1½ Tablespoons Heavy Cream
  • ¼ Cup Chopped Pecans
  • ½ Cup Light Brown Sugar
  • ½ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Ground Ginger
  • ¼ Teaspoon Ground Allspice
  • ½ Teaspoon Vanilla Extract
  • ½ Teaspoon Kosher Salt
  • ~
  • For The Topping:
  • 1 Large Egg
  • 2 Tablespoons Whole Milk
  • 1 Teaspoon Ground Cinnamon
  • 1 Tablespoon Granulated Sugar
  1. In the bowl of an electric mixer, beat butter and cream cheese until smooth. Stir in flour and salt, on low speed, until a smooth dough is formed. Shape dough in to a ball, flatten to 1", then wrap in plastic. Refrigerate for 30 minutes.
  2. Meanwhile, prepare the filling by combining all nine of the filling ingredients.
  3. Preheat oven to 375 and lightly grease a baking sheet.
  4. Remove dough from refrigerator and roll it out on a floured surface to ⅛" thick. Cut in to 3.5" - 4" rounds. Gather up the scraps, form into a ball, then refrigerate.
  5. Place a teaspoon of the filling in the center of each dough circle and carefully fold the dough to the other side so it forms a half moon shape. Crimp edges with your thumb and forefinger, or with a fork to seal.
  6. Prepare the topping by whisking together the egg and milk. Brush the egg mixture on top of the pies. Mix together the cinnamon and sugar and sprinkle on top of the pies.
  7. Bake for 20-25 minutes, until tops are browned.
  8. Remove remaining dough from refrigerator, roll and repeat until you've used all the dough.
Recipe by I'm At Home Baking! at http://imathomebaking.com/day-7-pumpkin-empanadas/