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Nutrition Facts
Serving Size 185 g
(Approx. 10 Servings)
Amount Per Serving
Calories 530 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 180 mg 8%
Total Carbohydrate 97 g 32%
Dietary Fiber 4 g 16%
Sugars 67 g
Protein 7 g
Vitamin A 120% Iron 15%
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 S'mores Empanadas
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
10  People


Recipe makes 10 Servings

2 cup(s) granulated sugar, plus more for sprinkling over tops
2 cup(s) Sweet Hazel Baking Pumpkin, peeled, seeds removed and meat diced
14 Oz Goya Discos Pastry Dough
12 Oz chocolate bar, broken into 1 inch pieces, plus more as needed
2 cup(s) mini marshmallows, plus more as needed
1/2 cup(s) heavy cream, for brushing tops
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Fill a large pot with 2 quarts of water and 2 cups of sugar. Add pumpkin and bring to a boil. Reduce to a simmer and cook until pumpkin is just soft.
Strain water and set pumpkin aside to cool. Then place in blender and puree until smooth.
Preheat oven to 400ºF.
Spread out pastry dough on a sheet pan lined with parchment paper. Add about a tablespoon of pumpkin to the center of each dough circle followed by chocolate pieces and marshmallows (do not overfill because empanadas will not seal properly).
Brush edges of emapandas with water and fold over, pulling dough tight around the filling when sealing. Crimp edges with fork to seal completely.
Brush heavy cream over each and sprinkle sugar over the top. Bake 15 to 20 minutes or until just browned. Allow to cool before eating.


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