Pumpkin Cream Cheese Empanadas Recipe
I love all things pumpkin. Each fall, I challenge myself to come up with new and exciting ways to utilize pumpkin in delicious recipes. Canned pumpkin is extremely versatile…
- store bought pie crust: 1 package (2 sheets)
- canned pumpkin: 1/2 cup
- cream cheese: 1/2 cup, at room temperature
- pumpkin pie spice: 3/4 teaspoon
- brown sugar: 2 tablespoons
- egg: 1, beaten
Step 1: Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a reusable silicone liner.
Step 2: In the bowl of a standing mixer beat pumpkin, cream cheese, pumpkin pie spice and brown sugar on high speed until light and fluffy, about 3 - 4 minutes.
Step 3: On a lightly floured surface roll out store-bought pie dough, and cut into about 12 - 14 circles. These rounds should measure abour 3 - 4-inches in diameter. To make the rounds, use a 3 - 4 inch cookie cutter, a can, or the rim of a mug. Carefully place the rounds of of dough onto the prepared baking sheet.
Tip: If dough begins to stick to cutter or rim of mug, dip the edges of the cutter/mug in flour between cuts.
Step 4: Spoon out about 1 teaspoon of pumpkin filling into the center of each dough circle.
Step 5: Wet the edges of the dough and fold one side of the dough over to meet the other side, creating a half moon shape. Using the tines of a fork dipped into flour (to prevent sticking), crimp the edges of the empanada closed.
Step 6: Combine beaten egg with 1 tablespoon of water to make an egg wash. Brush each empanada with egg mixture and bake for about 10-12 minutes or until empanadas are lightly brown. Cool slightly before serving. Enjoy!
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