mexican pumpkin empanadas recipe

Written ByJenny Smyth Posted on
mexican pumpkin empanadas recipe
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The Best mexican pumpkin empanadas recipe

I’ve always been fascinated by the culinary traditions of Mexico, and one dish that has become a staple in my household is the Mexican pumpkin empanadas recipe. These flaky pastry pockets filled with roasted pumpkin, onions, and spices are a delight to make and even more enjoyable to devour.

The first time I made them, I was hooked – the combination of the crispy empanada crust and the sweetness of the pumpkin was absolute perfection. Since then, I’ve made them for every family gathering, holiday meal, and even as a quick weeknight dinner.

My kids adore helping me roll out the dough and fill the empanadas with their favorite ingredients. As for me, I love how versatile this recipe is – it’s perfect for any occasion, whether you’re serving it as an appetizer, main course, or snack.

And let’s not forget about the health benefits – these empanadas are packed with vitamins and minerals from the pumpkin, making them a nutritious option for my family’s meals. Over time, I’ve tweaked the recipe to suit our tastes, but the essence remains the same – a delicious fusion of Mexican flavors and textures that never fails to impress.

As a busy mom and blogger, I appreciate how easy it is to scale up or down depending on our needs. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is sure to become a favorite in your household too.

Mexican Pumpkin Empanadas

Mexican Pumpkin Empanadas

4.9 from 567 votes

These savory-sweet empanadas feature a spiced pumpkin filling wrapped in a tender, golden crust. They are perfect for fall gatherings or as a unique appetizer.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 large egg
1/3 cup cold water
1 tablespoon white vinegar

For the Filling

1 1/2 cups pumpkin puree
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1 large egg (for egg wash)

👨‍🍳Directions

1In a large mixing bowl, combine the flour and salt.
2Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3In a small bowl, whisk together the egg, cold water, and vinegar.
4Gradually add this mixture to the flour mixture, stirring with a fork until the dough begins to come together.
5Turn the dough out onto a lightly floured surface and knead gently 3 to 4 times until smooth.
6Divide the dough into 8 equal portions and shape each into a disk.
7Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
8While the dough chills, prepare the filling.
9In a medium bowl, mix together the pumpkin puree, brown sugar, cinnamon, cumin, chili powder, and salt until well combined.
Set aside.
10Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
11On a lightly floured surface, roll each dough disk into a 6-inch circle about 1/8 inch thick.
12Place about 2 tablespoons of the pumpkin filling in the center of each dough circle.
13Fold the dough over to form a half-moon shape and press the edges together with a fork to seal.
14Repeat with all disks.
15Beat the remaining egg with 1 tablespoon of water to make an egg wash.
16Brush the tops of the empanadas with the egg wash.
17Bake for 20 to 25 minutes, until the empanadas are golden brown and the filling is hot.
18Allow the empanadas to cool on the baking sheet for 5 minutes before serving.
19They are best enjoyed warm.

🔧Equipment

Mixing bowls
Pastry cutter or fork
Rolling pin
Baking sheet
Parchment paper
Fork

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 420mg🌾Total Carbs: 44g🥦Dietary Fiber: 3g🍬Sugars: 14g🥩Protein: 6g

📝Notes

For a vegan version, substitute the butter with coconut oil and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in the dough and omit the egg wash. The filling can also be made with roasted fresh pumpkin instead of canned.

Watch Video Of How Mexican Pumpkin Empanadas Works

This Mexican pumpkin empanadas recipe has been a staple in our household for years now. It’s always a good idea to have these delicious treats on hand – whether you’re planning a family gathering or just need something quick and easy for dinner.

The combination of flaky pastry pockets filled with roasted pumpkin is irresistible to both kids and adults alike! To store leftover empanadas, let them cool completely before placing them in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months.

When reheating your empanadas after freezing, simply thaw overnight in the fridge before baking at 375°F (190°C) until golden brown.

❓ Frequently Asked Questions About Mexican Pumpkin Empanadas

Q: What type of pumpkin is best for this recipe?

The sweetest variety of pumpkin works best for this recipe. You can use either sugar pie or Dickinson squash for this purpose.

Q: Can I use frozen pumpkin puree instead of fresh?

No! While you can use canned pumpkin puree if you don’t have fresh pumpkin on hand, it won’t provide the same depth of flavor as using fresh pumpkin puree.

Q: How do I store leftover empanadas?

Once cooled completely, store leftover empanadas in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months.

Q: Can I make these empanadas ahead of time?

You can prepare both the dough and filling ahead of time; just assemble and bake when needed.

Q: What’s the ideal baking temperature?

Bake at 375°F (190°C) for 20-25 minutes or until golden brown.

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