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Pumpkin Spice Empanadas

  • Prep: 15 min
  • Cook: 20 min
  • Total: 35 min
  • Servings: 6–8
Reviews (12)
Rated 4.25/5 based on 12 customer reviews

Ingredients (4)

Steps (4)

  • Step 1
    Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Unroll each pie crust onto a lightly floured surface and cut out circles using a 3–3½-inch cookie cutter. You will get 7–8. Lay rounds on a flat surface.
  • Step 2
    In a small bowl mix together the pumpkin puree, seasoning mix and egg until well blended. Spoon about 2 teaspoons of the mixture into the center of each round, making sure you leave the border around the filling clean.
  • Step 3
    Dip your finger in water and run it around the clean edge of the pie dough. Gently fold the empanadas in half. Using the tines of a fork, press down on the edges to seal them.
  • Step 4
    In a small bowl, whisk together another egg with water. Using a pastry brush, lightly brush the tops of the empanadas with egg mixture. Bake for about 20 minutes or until golden brown. Serve with your favorite Hidden Valley® dressing, for dipping.
  • For safe meat preparation, reference the USDA website.

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Reviews
(12)

Rated 5 out of 5 by from you can never go wrong with pumpkin during the fall.
Date published: 2019-06-03
Rated 4 out of 5 by from Yum! I’m not really a fan of pumpkin spice but my husband loves this
Date published: 2019-05-23
Rated 3 out of 5 by from good once in a while This is not something I would eat everyday but it is a good item to make when the season calls for it.
Date published: 2019-01-10
Rated 4 out of 5 by from Easy and Delish! Made these for a Day of the Dead party and they were a hit!
Date published: 2018-11-07
Rated 4 out of 5 by from Nice Seasonal Snack This is also good to serve as finger food at parties. The recipe was easy to follow.
Date published: 2017-10-01
Rated 3 out of 5 by from Needs Add-ins This is pretty good, but a bit basic. I like adding mushrooms and/or bacon to add complexity of flavor.
Date published: 2017-09-21
Rated 5 out of 5 by from Wonderful Every time fall come I like to make pumpkin spice empanadas for my kids.
Date published: 2017-09-15
Rated 5 out of 5 by from Fall Favorite This recipe is perfect for something different for fall and it is delicious
Date published: 2017-09-10
Rated 5 out of 5 by from Great Sounded a little weird, but was great. Not too hard to make, either.
Date published: 2017-08-22
Rated 4 out of 5 by from Sounds different Sounds like a different concept. Just can't picture using Hidden Valley in pumpkin and never heard of pumpkin pulp in a can.
Date published: 2016-09-02
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