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Festive Mini Pumpkin Empanadas

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
15  People

Ingredients

Recipe makes 15 Servings

15 1/2 Oz Hill Country Fare Solid Pumpkin
3 eggs
3/4 cup(s) sweetened condensed milk
2 Tsp McCormick Pumpkin Pie Spice
1 14.1 oz package refrigerated pie crust
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Instructions

1
Heat oven to 425°F.
2
Spray two large baking sheets with non-stick cooking spray and set aside.
3
Combine pumpkin, eggs, 1/2 cup sweetened condensed milk and pumpkin pie spice in a large mixing bowl. Mix pumpkin mixture with a large spoon until smooth; set mixture aside.
4
Unroll the pie crusts and lay flat on a cutting surface. Cut each pie round into 12 wedges.
5
Roll each wedge into a ball and set aside in a bowl.
6
Roll each dough ball on a lightly floured surface into 3 inches round.
7
Place 1 tablespoon pumpkin mixture in center of dough round. Moisten the edges of the dough with water and fold dough over in half.
8
Roll and pinch the edges of dough together and place empanada on the prepared baking sheet.
9
Pierce empanadas with a fork and brush with remaining sweetened condensed milk.
10
Bake empanadas for 15 minutes until golden. Cool and serve.

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