Welcome to your new favorite dessert. These Sweet Pumpkin Empanadas are better than any pumpkin pie you’ve ever had and are perfect for parties!
Let’s be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook too!
PIN IT NOW!
PIN IT NOW!
Today I’m excited to share this delicious recipe for sweet pumpkin empanadas that I know your whole family will love! Ever since I made these caramel apple empanadas, I’ve been wanting to make a pumpkin version. Cause, ya know, pumpkin all the things 🙂
Empanadas are really just little handheld pies – perfect for all occasions really. I was first introduced to empanadas by my mother-in-law many MANY years ago. I feel old thinking just how many years ago it was 🙂 Betty is from Peru and empanadas are a thang there. A really, really good thing that would make me marry my husband all over again, should the opportunity arise.
She makes empanadas for all our parties and celebrations and always makes them savory. They’re delicious and always the first thing to disappear. Her filling includes raisins, sausage, peas and then she always sprinkles a little sugar on the dough before baking. That’s my favorite part.
Now she uses a totally different dough but a refrigerates pie crust works in a pinch and does the job just as well in my opinion. The filling is going to expand so make sure to cut several slits in the top and poke some holes up in there so there is plenty of venting going on. If the empanadas do crack – don’t freak out. People seem drawn to the more rustic empanadas and I’m pretty sure it’s because they’ve deduced that there is more filling in those ones 🙂
Speaking of the filling – keep it to 2 teaspoons or less. I know that does not sound like a lot but trust me, it’s plenty. Any more and you’re going to have a mess. Trust me on this. I’m stubborn and wanted to put more in – three times – before I learned my lesson.
Once baked, you just need to let them cool for a few minutes before adding the glaze. The glaze is optional but it adds a bit of sweetness to these not-so-overly-sweet empanadas. The glaze is simple, fast, and pretty. Powdered sugar is whisked together with International Delight Pumpkin Spice creamer and then drizzled over the top of the empanadas. Wait just a few minutes for the glaze to set and then you’re golden.
I think I may have discovered the newest addition to our holiday lineup and I hope these empanadas make it into your family’s bellies this year.
PIN IT NOW!
Sweet Pumpkin Empanadas
Ingredients
- 3/4 cup pumpkin puree
- 1/3 cup brown sugar
- 1/2 tsp pumpkin pie spice
- 1/2 cup mascarpone cheese softened
- 2 refrigerated pie crusts - I used Pillsbury
- 1 egg lightly beaten
- 1 tbsp water
- sanding sugar optional
Glaze
- 3/4 cup powdered sugar
- 2 tbsp International Delight Pumpkin Spice creamer
Instructions
- Cook the pumpkin puree over medium heat for 8-10 minutes stirring frequently.
- Mix in the brown sugar and pumpkin pie spiceand stir until sugar has dissolved.
- Let cool for 15 minutes.
- Stir in the mascarpone cheese until combined.
- Preheat oven to 425°F.
- Line a cookie sheet with parchment paper and set aside.
- Whisk together egg and water in a small bowl and set aside.
- Unroll pie crust on a lightly floured surface. Roll out just slightly.
- Cut out 7-8 rounds using a 4 inch cutter.
- Spoon 2 teaspoons of the pumpkin mixture onto the center of each round, leaving room around the edges to seal the empanada later.
- Brush edges of rounds with egg wash and use a fork to crimp the edges, keeping them sealed.
- Brush the tops of the empanadas with the egg wash and sprinkle with sugar if desired.
- Use a sharp knife to cut 2 to 3 slits in the top of the empanadas.
- Bake for 10 - 12 minutes or until golden brown and let cool slightly.
Glaze
- Whisk together the powdered sugar and creamer until smooth. Drizzle over the top of the cooled empanadas and let set up for several minutes.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
Make sure to sign up to receive the International Delight newsletter for coupons, prizes, special offers, information, and more! And don’t forget to connect with them on Facebook, Pinterest, Twitter, and Instagram!
Check out International Delight on their Take Back 10 site – savings, recipes and more!
How do you create delight? Check out International Delight’s new Delightful Moments site to play fun games, find recipes, and more!
More delicious pumpkin recipes you’ll love!
Caramel Pumpkin Cheesecake Dip
Pumpkin Cheesecake Banana Bread
Caramel Pumpkin Spice Rice Krispies Treats Pinwheels
Baked Pumpkin Spice Donuts with Maple Glaze
Connect with me!
This conversation is sponsored by International Delight. The opinions and text are all mine.
Cookin Canuck says
Empanadas always remind me of the Jamaican meat patties that I ate when growing up (always a favorite!) I love the idea of making them into a dessert.
Joanie@ZagLeft says
I love this idea, Trish. What a unique way to enjoy pumpkin and I love the pumpking and mascarpone filling – Yum!
Sabrina @ Dinner, then Dessert says
This sounds like a delicious sweet pumpkin dessert! My husband loves empanadas, so I have to share thee with him!
Kim Beaulieu says
I just love everything about these empanadas. They look absolutely delicious. I want to sink my teeth into a whole batch of them. Love the drizzle over top too. Fabulous recipe.
Patricia @ Grab a Plate says
How lucky that you get empanadas for your celebrations! Your version here sounds absolutely amazing (and they look perfect!) – I love the ingredients 🙂 The drizzle really is the “icing on top!”
Beth says
These are the tiniest little desserts! I could eat 12!!
Stephanie says
I believe you. These look WAY better than any pumpkin pie!
Ashley | The Recipe Rebel says
These are such a fun handheld fall dessert! SO perfect for those holiday potlucks!
christine says
I was just introduced to empanadas this summer when I tried a pork belly and sweet potato empanada. It was amazing. I love that you turned an empanada into a sweet treat.
Kelly says
These look amazing, Trish! Love the mascarone pumpkin filling, sounds so good with pumpkin creamer glaze!
Lyuba@willcookforsmiles says
Mmmm, I wish I would have had breakfast first, before opening my email 🙂
Man, those empanadas look scrumptious!
Stephanie Lacher says
My family is of german heritage. This is a favorite fall treat I make for my family every year called plachenta. We eat it with sweet cream poured over it.
Trish - Mom On Timeout says
That sounds seriously amazing Stephanie!
Sarah @Whole and Heavenly Oven says
Oh my goodness, that filling is absolutely killing me! These totally look like little handheld pumpkin pies and I’m ALL over that genius idea! 🙂
Trish - Mom On Timeout says
That’s essentially what they are Sarah – just delicious!
Mir says
I totally believe you on the two teaspoons. I’ve tried being generous with filling, and that’s what we call an exploding empanada. Not a happy sight, especially when it happens in the oven and the filling is just overflowing all over the place.
These look so delicious! Perfect flavor choice!
Trish - Mom On Timeout says
YES! Best to err on the side of less filling and not experience those exploding empanadas 🙂
Krystle says
What a creative idea! Pumpkin pie that I can steal extra of without a plate is going to be a dangerous thing nom!
Trish - Mom On Timeout says
LOL! Danger! Danger! Thanks for stopping by Krystle!