Pumpkin Empanadas
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
20 mins
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Total time
130 mins
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Ingredients
2 packages Kinnikinnick Pie Crusts (780 g)
350 g pumpkin puree
2 large eggs (112 g)
1 cup brown sugar (135 g)
½ tsp ground nutmeg (1 g)
¼ tsp salt (1 g)
2 tbsp cinnamon - reserve 1½ tbsp (14 g)
¼ cup evaporated milk 2% (63 g)
¼ cup butter - melted (48 g)
¼ cup granulated sugar (50 g)
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Directions
Thaw Pie Crusts
- Remove Kinnikinnick Pie Crusts from freezer and remove packaging.
- Invert each Pie Crust on a piece of parchment paper.
- Remove foil containers and let thaw for 1 hour.
Pumpkin Filling
- In a medium bowl combine pumpkin puree, brown sugar, ½ tablespoon cinnamon, nutmeg and salt. Mix until combined.
- Add one egg at a time, mixing after each addition.
- Slowly add evaporated milk and mix until fully incorporated.
- Refrigerate Pumpkin Filling for minimum 20 minutes to thicken slightly.
Roll out Pie Crust
Option 1
- Using your fingers, press thawed Kinnikinnick Pie Crust cracks together.
- Place a piece of parchment paper on top and roll out slightly with a rolling pin to an even consistency. Cut into 4 inch rounds.
- Place cutouts on parchment lined baking tray. Cover with plastic wrap until ready to fill.
- Repeat with remaining thawed Pie Crusts.
- Gather trimmings from Pie Crusts and form into a log. Roll out to the same thickness and cut into 4 inch rounds.
Option 2
- Gather thawed Kinnikinnick Pie Crusts into a mound. Knead Pie Crusts until a workable/smooth pie dough. Form into a log and cover with plastic wrap.
- Working with a third of the dough at a time, roll out on a piece of parchment paper with a rolling pin (use Kinnikinnick All Purpose Flour Blend to aid in rolling out pie dough). Cut into 4 inch rounds.
- Place cutouts on parchment lined baking tray. Cover with plastic wrap until ready to fill.
Assembly
- Preheat oven to 400°F (204°C).
- In a small bowl combine granulated sugar and reserved 1½ tablespoons cinnamon. Set aside.
- Work with one 4 inch round at a time.
- Brush edges of 4 inch round with melted butter.
- Place 1 - 1½ tablespoons Pumpkin Filling in centre of pie dough round.
- Pinch edges of pie dough together with fingers.
- Place on baking tray.
- Repeat with remainder of pie dough rounds.
- Brush tops of Pumpkin Empanadas with melted butter and sprinkle with cinnamon sugar.
- Bake in preheated oven for 20 - 22 minutes. Best served warm.
Yields 30 - 35 Pumpkin Empanadas.
Tips & Variations
- Time Saver: Freeze filled Pumpkin Empanadas (prior to baking and topping) on baking trays. Transfer frozen Pumpkin Empanadas into storage bags or containers. Pull frozen Pumpkin Empanadas and place on parchment lined baking tray. Brush with melted butter and sprinkle with cinnamon sugar mixture. Bake at 400°F for 25 - 30 minutes.
- Try using our Flakey Pie Crust recipes for an alternate crust.
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