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Mexican Pumpkin Empanadas

Mexican Pumpkin Empanadas

A pumpkin-flavored take on traditional empanadas! Adjust all spices to your taste.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Servings: 12 empanadas
Calories: 384kcal



  • 3 c all purpose flour
  • 1/3 c white sugar
  • 1 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 c vegetable shortening
  • 1 c warm water


  • 4 c canned pure pumpkin
  • 1 c white sugar
  • 2 large eggs
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves


  • 1 large egg beaten


  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Make dough: Whisk together flour, sugar, salt, and baking powder in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Stir in warm water, 2 tablespoons at a time, just until dough starts coming together. Knead dough a few times in the bowl.
  • Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
  • Make filling: Mix together pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves in a large bowl until smooth.
  • Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
  • Bake in the preheated oven until the filling is hot and crusts are shiny and browned, about 20 minutes.
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