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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 se
t 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 processor and pulse the mixture for 30 seconds
), add Crisco shortening and mix 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 finge
rs until the dough holds together. Form dough into two flat balls, wrap in plastic wrap an
d chill for 30 minutes.
Meanwhile, combine pumpkin, eggs, condensed milk, and pumpkin pie spice in a large mixing
bowl. Mix pumpkin mixture until smooth; set mixture aside.
Divide pie crust dough into 24 small balls. Roll each ball into a 6-inch round on a lightl
y floured surface. Place 2 tablespoons pumpkin mixture in center of dough round and fold d
ough over in half. Roll and pinch edges of dough together and place empanadas on prepared
baking sheet. Pierce empanadas with a fork and brush tops with remaining sweetened condens
ed milk.
Bake empanadas for 18 minutes until golden. Cool and serve

Nutritional Information

No Nutritional Information Available