Wednesday, November 16, 2011

Floria's Pumpkin Empanadas

Recipe Type: Dessert

Prep time: 45 mins

Cook time: 8 mins

Total time: 53 minsHome

Serves: 8 to 10


  • Filling

  • 2 15oz cans of pure pumpkin

  • 2 cups of brown sugar or piloncillo

  • 1 cinnamon stick

  • 10 cloves or 1 teaspoon of pumpkin pie spice

  • Dough

  • 4 cups all-purpose unbleached flour

  • 1/4 teaspoon of salt

  • 4 tablespoons of sugar

  • 1 tablespoon of cinnamon

  • 1 1/4 cups of vegetable shortening

  • 1 cup of tepid water

  1. Cook the pumpkin with brown sugar/piloncillo and spices at medium heat for 15 minutes.

  1. Let it thicken a bit.

  1. Remove the cinnamon sticks and cloves (optional). Set aside to cool.
  1. Preheat the oven at 375 degrees.

  1. Mix the flour, salt and spices together in a bowl.

  1. Place the flour mixture in a food processor and add the shortening.

  1. Once the shortening is dispersed throughout the flour (it should look a little like corn meal), slowly add the water. (Add more or less water, as needed.)

  1. The dough should be moist and mold easily.

  1. Mold into a large ball and wrap in plastic.

  1. Place in the refrigerator for at least a 1/2 hour.

  1. Remove the dough and dust the surface of a counter or other space with a little flour.

  1. Roll out a small ball of dough until it is relatively thin.

  1. Cut out circles that are three to four inches in diameter.

  1. Add a tablespoon or so of the pumpkin mixture and fold.

  1. Use the prongs of a fork to seal the edges.

  1. Bake on each side for 4 minutes.
Also, I was left with a surplus of pumpkin filling, so I made a second batch of dough in order to use all of the filling called for in Floria's recipe.




The empanadas are delicious as described above. I added an egg wash and dusted some sugar on them toward the end of the cooking time. This gave them a pretty color and added a little texture.


  1. Looks and sounds great! I 've got to try it!! Happy Thanksgiving in advance and love to you and your Mom!


  2. Yum, always loved these empanadas but never made them.. itlooks like this recipe will change that up. Thanks!

  3. [...] year I’ve made the usual things in remembrance: empanadas, hojarascas, capirotada, and pan de muertos. The empanadas, especially, are for my mother, who [...]

  4. Gilda Valdez CarbonaroNovember 2, 2012 at 11:53 PM


    I hope you've tried them and liked them.

  5. Gilda Valdez CarbonaroNovember 2, 2012 at 11:53 PM


    Let us know what you think.


  6. Que delicia Gil, las voy a hacer.

  7. Gilda Valdez CarbonaroJanuary 28, 2014 at 7:50 AM

    Te van a encantar, lo malo es ¡no comértelas todas!


Note: Only a member of this blog may post a comment.