Bev's Pumpkin Empanadas

Bev's Pumpkin Empanadas

Jim K

"Pumpkin Empanadas are good for you."
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Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

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  1. mix 2 cups flour, 2 teaspoons baking powder, 2 tablespoons sugar, and 1 teaspoon salt in a bowl. Cut in 1/2 cup shortening. Mix with fork, add about 1/3 cup ice water, might need a bit more to hold mixture together. Pull into a ball and divide in 12 pieces. Roll out on lightly floured board to form a circle. Put about 2 tablespoons of pumpkin filling in the middle, moisten edges, fold over, seal edges with the tines of a fork. Put on baking sheet, bake in preheated 400 degree oven for 20 min.
  2. Filling: sm. can of pumpkin,add 3/4 c. sugar, 1 tsp cinnamon, 1/2 tsp. ginger, and 1/4 tsp. cloves. hints: I use a pizza cutter to round out the crescent shape.


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