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Festive Mini Pumpkin Empanadas

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
15  People


Recipe makes 15 Servings

15 1/2 Oz Hill Country Fare Solid Pumpkin
3 eggs
3/4 cup(s) sweetened condensed milk
2 Tsp McCormick Pumpkin Pie Spice
1 14.1 oz package refrigerated pie crust
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Heat oven to 425°F.
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 3 inches 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.



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