Soft Pumpkin Empanadas Recipe | Simply Mamá Cooks | Pan Dulce Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: sweet potato puree

Both alternatives provide a similar texture and sweetness.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

In a small pot on low heat, add pumpkin puree, piloncillo, vanilla bean caviar and scraped vanilla bean pod, salt, and ground cinnamon; combine well.

Once the filling mixture is bubbling and gently simmering, cover with a lid and simmer on low heat for 20 minutes, stirring throughout.

Once pumpkin filling is thick and paste-like, remove from heat and cool completely.

In a large bowl, add flour, sugar, yeast, salt, ground cinnamon, softened butter, and warm milk; combine with clean hands.

Mix and combine in the bowl until a dough ball forms.

Place dough on a clean work surface and knead for five minutes.

Divide dough into 12 to 14 dough balls.

Use extra flour for dusting work surface and rolling pin.

Roll out each dough ball into a flat disc and add 1 to 1 1/2 Tbsp of cooled pumpkin filling to the center.

Fold over the dough encasing the filling and firmly press edges to seal the empanada.

Place on a large baking sheet lined with parchment paper.

Continue the process until all empanadas are done.

Cover empanadas with cling wrap and allow them to rest for 30 minutes.

Bake in a preheated oven at 350 ºF / 176 ºC for 18 to 20 minutes.

Remove baked empanadas from oven and cool for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens