Pumpkin Empanadas

Pumpkin Empanadas


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Pumpkin, pumpkin, pumpkin! Who loves pumpkin? Apparently everybody. For all the empanadas lovers out there, this one is for you (or not, that’s if you like pumpkin). Not only is this super easy, but it’s perfect for those that want meatless days.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

5 servings


  • 10 big pre-made empanadas disks, room temperature
  • Filling:
  • 4 cup of pure pumpkin
  • 2 eggs
  • 1 cup of sugar
  • 1 teaspoon of salt
  • 1 ½ teaspoon of ground cinnamon
  • 1 teaspoon of ground ginger
  • ½ teaspoon of cloves
  • 1 beaten egg
  • Sesame seeds for topping

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Preheat the oven at 350F. Using a baking sheet, prepare the sheet with parchment paper.
In a large bowl, mix the pumpkin, eggs, sugar, salt, ground cinnamon, ginger, and cloves until it’s nicely combined.
On a flat surface, sprinkle a little bit of flour to prevent the empanada disk from sticking to the surface, Place a sufficient amount of pumpkin filling in the center of the empanada disk. If you put too much, the filling will spill and the empanada will not fully close. Before closing the empanada, wet the surfaces of the empanada disk. This method will lock the empanada in place. Then close the empanada
With a fork, crimp the edges of the crust together. Gently place the empanadas on the baking sheet. Brush the empanadas with the beaten egg and top it off with sesame seeds.
Bake in the oven for 20 minutes or until it has a light brown.
Let them cool 10 minutes.

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