Pumpkin Empanadas (Empanadas de Calabaza)

Disclosure: This is a sponsored post written by me on behalf of Vons. As always, all opinions are mine and mine alone.

When I was an undergrad in college, I was a bit of a nerd. Ok. Maybe a really big nerd. One semester, I knew that I would get an A in my statistics class even before taking the final. So, I went to talk to the professor during his office hours to ask him if I could skip the final exam. He suggested something completely different. Instead of the final, I make him my favorite pan dulce. Something yummy to eat while he was busy failing other students. I ran home and made him a batch of Pumpkin Empanadas. Needless to say, I got an A in the class.

Pumpkin Empanadas were my favorite as a kid. They were always too doughy though. I would often eat the center with all that pumpkin deliciousness and leave the crust behind. Clearly, the filling was my favorite. Here, I’m using O Organics 100% Pure Pumpkin. I’m all about quality, and that’s what O Organics products are all about and they’re found exclusively at San Diego VONS where they offer a wide variety of USDA-certified organic products that are available at a great price and through their eCommerce Grocery Delivery services.

I always make Pumpkin Empanadas during the holidays with my son. Think of it as the Mexican alternative to old fashioned American pumpkin pies. VONS has over 400 USDA-certified O Organics Products in nearly every aisle. They have everything you need for your holiday treats and eats. It’s easier to eat healthy especially with affordable O Organic products. Ooooh, here is something I discovered in my search for the perfect Pumpkin Empanada recipe: spice is nice. Ground clove is a must! You don’t want to use too much either. That stuff is potent.

I love my local VONS. As you can imagine, I’m there a lot. I feel like I know everyone there. They’re almost like part of our extended family and always help me find just the right products. And who doesn’t love good savings? You guys, be sure to check out the VONS app. Download it, open it up and save money! You can also find O Organics at all of the Albertsons Companies family of stores, including Albertsons, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs/Safeway. Visit vons.com to find a store near you and discover more meal prep tips and holiday recipe ideas.

Years later, when I started testing recipes, I decided to use pie dough. It’s flaky, buttery, and thin. Yes, yes, and yes! Make an egg wash and brush the top of your unbaked empanadas. That’s what gives them that golden look. For my egg wash, I prefer O Organic eggs. They taste great, and, as luck would have it, they are always at a good price. VONS believes that organic food should taste great and be available to everyone at a great price. As a mom and a home cook, I love that!

The hardest part is the wait. Patience is not my strong suit. They take 15 minutes to bake, and then you have to wait for them to cool down. Sigh… Take a look at just how easy they are to make.

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Pumpkin Empanadas (Empanadas de Calabaza)

Pumpkin Empanadas make yummy, sweet treats for the holidays. A classic Mexican dessert that’s a favorite all year long.

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 24

Calories: 114kcal

Author: Maggie Unzueta

Ingredients

• For the filling:For the filling:
• 2 tablespoons butter2 tablespoons butter
• 1 cup brown sugar1 cup brown sugar
• 1 29-ounce pumpkin puree1 29-ounce pumpkin puree
• 1 tablespoon ground cinnamon1 tablespoon ground cinnamon
• ⅛ teaspoon ground cloves⅛ teaspoon ground cloves
• 2 tablespoons all purpose flour2 tablespoons all purpose flour
• 2 pre-made pie crusts2 pre-made pie crusts
• 1 egg1 egg
• Splash of waterSplash of water

Instructions

• Preheat oven 350 F or 180 C.
• In a large pan, melt the butter and add the brown sugar.
• Stir to combine.
• Cook for 1 minute.
• Then add the pumpkin, cinnamon, and cloves.
• Stir and cook for 5 minutes.
• Remove from heat.
• Let cool.
• In the meantime, sprinkle flour on a dry, flat surface.
• Roll out the pie crust.
• Use a circular cookie cutter or clean, round can, cut out a circle about 3-inch in diameter.
• Add a teaspoon to the middle of each circle.
• Fold one end of the circle over to close.
• With a fork, press the edges to close.
• In a greased pan, place each of the uncooked empanadas.
• Mix the egg and water to create egg wash.
• Brush the uncooked empanadas with the egg wash.
• Bake for 15 minutes.
• Cool on a wire rack.
• Enjoy!

Video

Notes

Pumpkin Empanadas last 2 days in the fridge. 

Pumkin Empanadas last 3 months in the freezer. 

Note: instead of baking, try frying the empanadas for 2 minutes on each side. 

Nutrition

Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 72mg | Potassium: 28mg | Fiber: 1g | Sugar: 9g | Vitamin A: 46IU | Calcium: 15mg | Iron: 1mg

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Disclosure: This is a sponsored post written by me on behalf of Vons. As always, all opinions are mine and mine alone.