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Mama's Pumpkin Empanadas
Prep Time:
20 minutes
Cook Time:
20 minutes
24 Empanadas

3 cups all-purpose flour

1 stick Crisco baking sticks

1 (15.5 ounce) can Hill Country Fare Solid Pumpkin for Pie

3 large eggs

1/2 cup Hill Country Fare Sweetened Condensed Milk

2 teaspoons pumpkin pie spice


Heat oven to 425 degrees. Spray two large baking sheets with nonstick
cooking spray and set aside.
In a large bowl, sift flour (you can add 1/2 teaspoon salt if desired)
. Using an electric mixer on low speed (or you can use the food proces
sor and pulse the mixture for 30 seconds), add Crisco shortening and m
ix for 1 minute until mixture looks like coarse meal.
Gradually, add 1/2 cup plus 1 tablespoon chilled water and continue to
mix with your fingers until the dough holds together. Form dough into
two flat balls, wrap in plastic wrap and chill for 30 minutes.
Meanwhile, combine pumpkin, eggs, condensed milk, and pumpkin pie spic
e in a large mixing bowl. Mix pumpkin mixture until smooth; set mixtur
e aside.
Divide pie crust dough into 24 small balls. Roll each ball into a 6-in
ch round on a lightly floured surface. Place 2 tablespoons pumpkin mix
ture in center of dough round and fold dough over in half. Roll and pi
nch edges of dough together and place empanadas on prepared baking she
et. Pierce empanadas with a fork and brush tops with remaining sweeten
ed condensed milk.
Bake empanadas for 18 minutes until golden. Cool and serve

Nutritional Information

No Nutritional Information Available