Pumpkin Empanadas

Directions

Thaw Pie Crusts

1. Remove Kinnikinnick Pie Crusts from freezer and remove packaging.
2. Invert each Pie Crust on a piece of parchment paper.
3. Remove foil containers and let thaw for 1 hour. 

Pumpkin Filling 

1. In a medium bowl combine pumpkin puree, brown sugar, ½ tablespoon cinnamon, nutmeg and salt. Mix until combined.
2. Add one egg at a time, mixing after each addition.
3. Slowly add evaporated milk and mix until fully incorporated.
4. Refrigerate Pumpkin Filling for minimum 20 minutes to thicken slightly. 

Roll out Pie Crust 

Option 1 

1. Using your fingers, press thawed Kinnikinnick Pie Crust cracks together.
2. 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.
3. Place cutouts on parchment lined baking tray. Cover with plastic wrap until ready to fill.
4. Repeat with remaining thawed Pie Crusts.
5. Gather trimmings from Pie Crusts and form into a log. Roll out to the same thickness and cut into 4 inch rounds. 
   

Option 2 

1. 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.
2. 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.
3. Place cutouts on parchment lined baking tray. Cover with plastic wrap until ready to fill.

Assembly

1. Preheat oven to 400°F (204°C). 
   
2. In a small bowl combine granulated sugar and reserved 1½ tablespoons cinnamon. Set aside. 
   
3. Work with one 4 inch round at a time.
4. Brush edges of 4 inch round with melted butter.
5. Place 1 - 1½ tablespoons Pumpkin Filling in centre of pie dough round.
6. Pinch edges of pie dough together with fingers.
7. Place on baking tray.
8. Repeat with remainder of pie dough rounds.
9. Brush tops of Pumpkin Empanadas with melted butter and sprinkle with cinnamon sugar.
   
10. Bake in preheated oven for 20 - 22 minutes. Best served warm.
    Yields 30 - 35 Pumpkin Empanadas.