Mix Kinnikinnick Flakey Pie Crust following directions. Set aside.
In a medium bowl combine pumpkin, brown sugar, cinnamon, nutmeg, salt. Mix until combined. Add one egg at a time, mixing after each addition. Add evaporated milk to pumpkin mixture. Mix until fully incorporated. Let filling sit for 20 minutes to thicken slightly.
Preheat oven to 400°F (204°C). Pin Kinnikinnick flakey pie dough, cut into 5 inch circles. Place on parchment lined cookie sheet. Rework remaining pie dough to make remaining circles.
Wet rounds using a pastry brush just until moist. Leaving an outer edge fill each round with 1½tbsp prepared filling and fold in half. Pinch edges of pastry together with fingers or with a fork. Brush top of filled pastry with melted butter and sprinkle with cinnamon sugar topping.
Bake at 400° F for 20-22 minutes until pastry is golden brown. Serve warm with salted caramel sauce or vanilla ice cream. Yields: 30-35empanadas.
Tips & Variations
Kinnikinnick Flakey Pie Dough recipe available on this site using Kinnikinnick All Purpose Flour Blend.
For an alternative pie crust use our Kinnikinnick pie crust available on line or at your local store (freezer section).
- Time Saver: Empanadas freeze well. Freeze filled empanadas (prior to bake and topping) on cookie sheets. Transfer frozen empanadas into storage bags or containers. Pull frozen empanadas and place on lined cookie sheet. Brush with melted butter and sprinkle with cinnamon sugar mixture. Bake at 400°F for 25 minutes.