Pumpkin Pecan Empanaditas (Mini Empanadas) Recipe

Name: Pumpkin Pecan Empanaditas (Mini Empanadas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 cup canned pumpkin; 1 cup firmly packed brown sugar; 1 tablespoon butter; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice (or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and clo); 1/4 cup chopped pecans; Crust; 2 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon salt; 1 cup cold butter (this is equal to 2 sticks, 8 oz, or 226g); 8 -10 tablespoons cold water; Glaze; 1 egg; 1 teaspoon water; Decoration; sanding sugar (optional)

Servings: persons

Filling
1 cup canned pumpkin
1 cup firmly packed brown sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice (or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and clo)
1/4 cup chopped pecans
Crust
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1 cup cold butter (this is equal to 2 sticks, 8 oz, or 226g)
8 -10 tablespoons cold water
Glaze
1 egg
1 teaspoon water
Decoration
sanding sugar (optional)

1
Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.
2
Preheat oven to 400u00b0F (200u00b0C).
3
Combine flour, sugar and salt in medium bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
4
Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
5
Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with sanding sugar, if using. Bake for 12 to 15 minutes or until lightly browned.

1029

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Filling, 1 cup canned pumpkin, 1 cup firmly packed brown sugar, 1 tablespoon butter, and more.

Yes, Pumpkin Pecan Empanaditas (Mini Empanadas) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pecan Empanaditas (Mini Empanadas)

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