The SOFTEST and Most Delicious MEXICAN PUMPKIN EMPANADAS | Empanadas de Calabaza

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Butternut squash is often less expensive and has a similar texture.

sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower glycemic, while brown sugar is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water can be used to reduce costs.

Proof the yeast by mixing 1 cup warm milk with 1 tablespoon sugar and 1 tablespoon instant yeast. Cover and let sit for 6 minutes.

On a clean countertop, add 4 cups all-purpose flour and 3/4 cup sugar. Create a hole in the center and add 2.5 teaspoons pumpkin pie spice and 1/2 teaspoon salt.

Add 1 egg and 5 tablespoons melted butter flavor shortening to the center. Mix the wet ingredients into the dry ingredients until a dough forms.

Knead the dough for 10 minutes until soft.

Place the dough in a bowl, cover, and let it rise in a warm place.

For the filling, cook 2 small pumpkins with 2 cinnamon sticks and 1/2 cup water over medium-low heat for 20 minutes.

Mix the pumpkin and cover, cooking for another 20-30 minutes until soft.

Peel the cooked pumpkin and remove the cinnamon sticks.

In the pot, add the pumpkin, 2 teaspoons pumpkin pie spice, and 2.5 teaspoons vanilla extract. Cook for 5-10 minutes until combined and adjust sweetness if necessary. Let cool to room temperature.

Preheat the oven to 350°F (175°C) and prepare a baking sheet with shortening.

Roll out the dough and cut into circles. Fill with pumpkin filling, fold, and press the edges to seal.

Brush the empanadas with milk and sugar before baking.

Bake for 18-20 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens