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Mexican Pumpkin Empanadas

Reviewed: Nov. 19, 2011
This recipe is a good base to start from, but I reccomend several changes. First, it is much easier to use pre-made dough or a pie crust. Second, try mixing more cinnamon and some nutmeg into the filling mixture. I also added sweetened cream cheese into the filling, and after they were done baking I made a thin carmel icing that I dipped them into after they cooled. It hardened on the outside and took the "boredom" out of the crust.
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