Ingredients

The following ingredients have 12 Servings
  • 1 small pumpkin (cut in pieces)
  • 2 piloncillo cones ((or 2 1/2 cups raw sugar))
  • 2 cinnamon sticks
  • 1 cup water
  • 1 large eggs
  • 1 tablespoon milk
  • 2 premade pie crusts
  • 1 teaspoon orange-colored sugar
  • 1 teaspoon purple-colored sugar

Instruction

  • Preheat oven to 400°F.
  • Add pumpkin, piloncillo, cinnamon and water to large pot. Cook over medium heat, covered, 15-20 minutes, or until tender.
  • Remove pumpkin and scoop out flesh. Place in bowl and mash with piloncillo syrup. Set aside.
  • Whisk egg and milk in small bowl. Set aside.
  • Place pie crust on wooden surface and cut into 4-inch rounds with small bowl or dough cutter.
  • Fill dough rounds with 1½ tsp. pumpkin mash. Brush edges with egg wash, fold dough over to form empanada and seal sides by pressing down with a fork. (A dough press can also be used.)
  • Place empanadas on parchment-lined baking sheet. Brush tops with the egg wash and sprinkle with colored sugar. Bake 15 minutes, or until lightly browned.