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Pumpkin Empanadas make yummy, Mexican treats for the holidays. by Mama Maggie's Kitchen
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5 from 9 votes

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: Mexican
Servings: 24
Calories: 114kcal



  • 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!



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. 


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