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Nutrition Facts
Serving Size 94 g
(Approx. 16 Servings)
Amount Per Serving
Calories 220 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 65 mg 3%
Total Carbohydrate 31 g 10%
Dietary Fiber 0 g 0%
Sugars 18 g
Protein 4 g
Vitamin A 4% Iron 2%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pumpkin Cheesecake Empanadas
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
16  People

Ingredients

Recipe makes 16 Servings

8 Oz H-E-B Cream Cheese, fat free
1 1/4 cup(s) H-E-B Light Brown Sugar
1 1/2 Tsp 1 1/2 Tsp MCcorRmick Ginger Ground
1/2 Tsp H-E-B Ground Cinnamon
3 H-E-B Medium Grade AA Eggs
15 Oz Hill Country Fare Solid Pack Pumpkin
1 pb grands buttermilk biscuits
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Instructions

1
Preheat oven to 350°F.
2
In large bowl, beat cream cheese and brown sugar. Gradually add ginger, cinnamon and 2 eggs; beat until smooth. Add pumpkin and beat until very smooth and creamy.
3
Separate biscuit dough into 8 individual biscuits.
4
Using a serrated knife, cut each biscuit in half horizontally to create 16 rounds. Press or roll each round to form a 4 inch circle.
5
Spoon pumpkin cheesecake filling onto each round. Fold dough in half over filling, pressing edges with a fork to seal.
6
Brush empanadas with a beaten egg.
7
Bake 15-20 minutes, or until golden brown. Remove to wire rack and allow to cool at least 30 minutes.

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