Servings: 12
All-purpose flour 
3 cups
White sugar 
1/3 cup
1 1/2 tsps
Baking powder 
1/4 tsp
Ground cinnamon 
1 1/2 tsps
Ground ginger 
Ground cloves 
1/2 tsp
1, beaten
Vegetable shortening 
1 cup
Warm water 
1 cup
Canned pumpkin 
4 cups
Large eggs 
White sugar 
1 cup
1 tsp
Pumpkin Empanadas
40 m
20 m
Ready in:
60 m
  1. Preheat the oven to 350° F (175° C/Gas mark 4). Prepare 2 baking sheets by lining them with parchment paper. 
  2. Whisk together 1/3 cup sugar, all-purpose flour, 1 1/2 tsps salt, and baking powder. Cut vegetable shortening into the mixture. Gradually (2 tbsps at a time) stir 1 cup warm water in, until the dough can be gathered together.
  3. Prepare a work surface by flouring it. 
  4. In the bowl, knead the dough. Scrape the dough out onto the prepared work surface. Cut into quarters. Then, cut each into thirds. Roll the thirds into balls. Cover with a cloth. Let the dough balls rest.
  5. Meanwhile, mix canned pumpkin, 1 tsp salt, 2 large eggs, 1 cup sugar, ground cinnamon, ground ginger, and cloves until smooth.
  6. Roll dough balls out into a thin circle. Place a spoonful of the pumpkin mix on the center of each empanada circle. Fold the dough over the pumpkin filling. Using a fork, crimp the edges together. Arrange the pies onto the baking sheets. Brush each with beaten egg.
  7. Bake for 20 minutes, until the pumpkin filling is hot and the crusts are browned. Serve either warm or cold and enjoy your Pumpkin Empanadas!