Pumpkin Empanadas(Bake Off Winner)
Sweet and spicy pumpkin empanadas with aromatic cinnamon and anise, perfect for fall gatherings or dessert lovers seeking a flavorful, handheld treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Boil water with anise seed and cinnamon stick.
- Set strained water aside to cool slightly.
- In a large mixing bowl, combine 2 1/2 cups flour, 1 cup Crisco, 1/2 teaspoon baking powder, 1/4 cup sugar, 1/4 teaspoon ground cinnamon, 1/4 cup brown sugar, and reserved water.
- Mix until the dough comes together; prepare to make tortillas.
- In a separate bowl, combine 1/4 cup brown sugar, 1/4 cup sugar, 1/4 cup flour, and 2 3/4 tablespoons ground cinnamon to make the filling.
- Place a spoonful of filling in the center of each tortilla.
- Fold the tortilla over the filling and seal the edges by forking.
- Poke twice in the center of each empanada with a fork to ventilate.
- Place on a greased cookie sheet.
- Bake for about 20 minutes on each side, until golden brown.
Tips & Substitutions
For a flaky crust, ensure your Crisco shortening is cold when mixing into the flour. If you don't have anise seeds, consider using fennel seeds for a similar flavor. You can also substitute pumpkin with sweet potato puree for a different twist. Adjust sugar levels to your taste, especially if using sweetened pineapple.
Serving Suggestions
Serve these pumpkin empanadas warm, dusted with powdered sugar or a sprinkle of cinnamon. They pair wonderfully with a dollop of whipped cream or vanilla ice cream for dessert. For a savory contrast, consider serving alongside a light salad, like Brussels Sprouts Stir-Fry, to balance the sweetness.
Storage & Reheating
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave them for a quick reheat, but they may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Empanadas(Bake Off Winner) contains roughly 635 calories, with 17g protein, 91g carbohydrates, and 32g fat. It is an excellent source of iron (179% of the Daily Value), dietary fiber (68% of the Daily Value), and calcium (61% of the Daily Value). It also contributes 19g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Simply roast and puree it until smooth. You'll need about 2 cups of fresh pumpkin to replace the 16 oz. can. Just ensure it's well-drained to avoid excess moisture in your filling.
How can I make these empanadas vegan?
To make vegan pumpkin empanadas, replace the Crisco shortening with a vegan butter or coconut oil. Ensure that your brown sugar is also vegan-friendly, as some brands process it with bone char. The rest of the ingredients are inherently vegan.
What other fillings can I use for empanadas?
You can get creative with fillings! Try using apple or cherry pie filling for a sweet option, or for savory, consider a mixture of sautéed vegetables or even a cheesy mix of spinach and ricotta. These variations can offer delightful twists to the classic empanada.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).