Easy Pumpkin Empanadas (Mini Hand Pies) wafting through your kitchen. These mini hand pies are the epitome of comfort food, featuring a buttery, flaky crust enveloping a sweet and spiced pumpkin filling. Perfect for snacking, dessert, or even as a delightful addition to your Thanksgiving spread, these pumpkin empanadas are sure to become a seasonal favorite.

Why You’ll Love For Easy Pumpkin Empanadas:

Fall Flavors: Rich pumpkin filling combined with warm spices evoke the cozy essence of autumn.
Portable Treats: Perfectly sized for on-the-go snacking or packing in lunchboxes.
Easy to Customize: Experiment with different fillings or toppings to suit your taste preferences.

Personal Story:
Pumpkin empanadas hold a special place in my heart as they remind me of crisp fall days spent baking with my grandmother. As a child, I eagerly awaited the moment when I could sink my teeth into these golden parcels of goodness. Now, as an adult, I carry on the tradition, baking a batch of pumpkin empanadas each year to share with loved ones and savor the nostalgic flavors of my childhood.

Key Features:

Buttery, flaky crust that melts in your mouth
Creamy pumpkin filling infused with cinnamon and nutmeg
Mini size makes them perfect for serving at parties or as a snack

What I need to make Easy Pumpkin Empanadas (Mini Hand Pies)

2 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1/4 cup ice water

For the Filling:

1 cup pumpkin puree (canned or homemade)
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of salt

For Assembly:

1 egg, beaten (for egg wash)
Granulated sugar, for sprinkling (optional)

How to make Easy Pumpkin Empanadas (Mini Hand Pies)

Prepare the Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Filling: In a separate bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and a pinch of salt. Mix until well combined. Set aside.
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cookie cutter or a small bowl to cut out circles of dough.
Fill the Empanadas: Place a spoonful of pumpkin filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then use a fork to crimp the edges and seal the empanadas. Place them on the prepared baking sheet.
Bake: Brush the tops of the empanadas with beaten egg wash and sprinkle with granulated sugar, if desired. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Cool and Serve: Allow the pumpkin empanadas to cool slightly before serving. Enjoy warm or at room temperature.

Cooking Tips For Easy Pumpkin Empanadas:

Keep the dough and filling cold while assembling the empanadas to prevent the dough from becoming too soft.
If you prefer a sweeter filling, you can adjust the amount of sugar to taste.

Variations For Easy Pumpkin Empanadas:

Add a sprinkle of chopped pecans or walnuts to the filling for extra crunch.
For a savory twist, incorporate a bit of cream cheese into the pumpkin filling and omit the sugar and spices.

Make It Healthier:

Use whole wheat flour or a blend of whole wheat and all-purpose flour for the dough for added fiber.
Reduce the amount of sugar in the filling or use a sugar substitute to cut down on sweetness.

Closing For Easy Pumpkin Empanadas:
With their flaky crust and luscious pumpkin filling, these mini hand pies are a delightful treat that embodies the essence of fall. Whether enjoyed as a snack, dessert, or part of a festive gathering, pumpkin empanadas are sure to bring warmth and comfort to your autumn table. Embrace the season and indulge in the irresistible flavors of homemade goodness.

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Frequently Asked Questions For Easy Pumpkin Empanadas:

Can I use store-bought pie dough for this Easy Pumpkin Empanadas?
Yes, you can substitute store-bought pie dough if you’re short on time. Just be sure to let it thaw according to package instructions before rolling it out.

Can I freeze Easy Pumpkin Empanadas?
Yes, you can freeze unbaked empanadas on a baking sheet until firm, then transfer them to a freezer bag or container. When ready to bake, no need to thaw; simply add a few extra minutes to the baking time.

What can I serve with Easy Pumpkin Empanadas?
These hand pies are delicious on their own but pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Pumpkin Empanadas (Mini Hand Pies)

Recipe by CutsfoodCourse: All Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

For the Pumpkin Filling:
cup pumpkin puree
/2 cup brown sugar
teaspoon ground cinnamon
/2 teaspoon ground nutmeg
/4 teaspoon ground cloves
/4 teaspoon salt
For the Empanada Dough:
cups all-purpose flour
/2 teaspoon salt
cup unsalted butter, cold and cut into small cubes
/2 cup cold water
egg (for egg wash)

Directions

Pumpkin Filling:
In a bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, and salt. Mix until well combined. Set aside.
Empanada Dough:
In a large mixing bowl, whisk together flour and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
Gradually add cold water, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
Use a round cookie cutter or a small bowl to cut out circles from the dough.
Place a spoonful of pumpkin filling in the center of each dough circle.
Fold the dough over the filling, creating a half-moon shape. Seal the edges by pressing with a fork.
Beat the egg and brush it over the tops of the empanadas for a golden finish.
Place the filled empanadas on the prepared baking sheet.
Bake for 15-18 minutes or until the empanadas are golden brown.
Remove from the oven and let them cool slightly before serving.

Easy Pumpkin Empanadas (Mini Hand Pies)