1 can (15.5 oz) Hill Country Fare solid pumpkin for pie
3 H-E-B large eggs
1/2 cup Hill Country Fare sweetened condensed milk
2 teaspoons Pumpkin pie spice
1 package (15 oz) Hill Country Fare refrigerated pie crust
1/4 cup Hill Country Fare sweetened condensed milk
Heat oven to 425F.
Spray two large baking sheets with non-stick cooking spray and set aside.
Combine pumpkin, eggs, 1/2 cup sweetened condensed milk and pumpkin pie spice in a large mixing bowl. Mix pumpkin mixture with a large spoon until smooth; set mixture aside.
Unroll the pie crusts and lay flat on a cutting surface. Cut each pie round into 12 wedges.
Roll each wedge into a ball and set aside in a bowl.
Roll each dough ball on a lightly floured surface into a 3-inch round. Place 1 Tablespoon pumpkin mixture in center of dough round. Moisten the edges of the dough with water and fold dough over in half.
Roll and pinch the edges of dough together and place empanada on the prepared baking sheet. Pierce empanadas with a fork and brush with remaining sweetened condensed milk.
Bake empanadas for 15 minutes until golden. Cool and serve.
No Nutritional Information Available