Mexican Pumpkin Empanadas -

I’ll never forget the first time I stumbled upon Mexican Pumpkin Empanadas at a tiny street market in Oaxaca years ago. The sweet, spiced aroma hit me like a warm hug, and I couldn’t resist grabbing a couple to try. My goodness, that flaky crust and the creamy, cinnamon-laced pumpkin filling had me hooked from the first bite!

I’ve been tinkering with my own version of Mexican Pumpkin Empanadas ever since, and today I’m thrilled to share this recipe with you.

Now, I ain’t gonna lie, it took a few messy kitchen disasters to get these just right. But after countless batches, I’ve got a foolproof method for making Mexican Pumpkin Empanadas that’ll have your family begging for more. Whether it’s for a holiday gathering or just a cozy fall night, these little pockets of joy are a game-changer.

So, grab your apron, and let’s dive into the world of Mexican Pumpkin Empanadas together. Trust me, once you’ve made these at home, there’s no going back!

Why You’ll Love This Recipe

I’ve found that Mexican Pumpkin Empanadas are one of those treats that just make people happy. There’s something magical about biting into that golden, crispy dough and tasting the sweet-savory pumpkin filling with a hint of spice. In my kitchen, they’ve become a fall staple, especially around Día de los Muertos when I’m channeling all the festive vibes.

And honestly, they’re not as tricky as they look! I’ve streamlined the process so even if you’re not a baking pro, you can whip up a batch of Mexican Pumpkin Empanadas with confidence. Plus, the smell of these baking? It’s pure autumn in a nutshell, y’all!

Ingredients List

I’m a bit picky when it comes to ingredients for Mexican Pumpkin Empanadas because quality really shines through in a dish like this. I usually buy fresh pumpkin when I can, but canned works in a pinch (just make sure it’s pure pumpkin, not pie filling!). Here’s everything you’ll need to make a batch of about 12 empanadas.

For the Dough

2 1/2 cups (300g) all-purpose flour, sifted for a smoother texture
1/2 teaspoon (3g) salt, to balance the sweetness
1/2 cup (115g) unsalted butter, cold and cut into small cubes for flakiness
1 large egg, at room temperature
1/3 cup (80ml) ice water, to keep the dough tender

For the Pumpkin Filling

1 1/2 cups (360g) pumpkin puree, fresh or canned (I prefer fresh if I’ve got time)
1/2 cup (100g) brown sugar, for that caramel-like depth
1 teaspoon (2g) ground cinnamon, for warmth
1/4 teaspoon (1g) ground nutmeg, just a pinch for extra coziness
1/4 teaspoon (1g) salt, to bring out the flavors
1 tablespoon (15ml) heavy cream, for a silky texture

For Assembly and Finishing

1 large egg, beaten for an egg wash
2 tablespoons (25g) granulated sugar, for a sweet, crunchy top

These ingredients are the heart of Mexican Pumpkin Empanadas, and I swear by keeping that butter cold for the best dough ever!

Variations

I love how versatile Mexican Pumpkin Empanadas can be, and I’ve played around with tons of twists over the years. Whether you’re catering to picky eaters or just wanna switch things up, there’s a version for everyone. Here are some of my go-to variations that I’ve tested (and devoured) in my own kitchen.

Spicy Kick: Toss in a pinch of cayenne or a teaspoon of finely chopped chipotle in adobo to the filling. I tried this once for a party, and folks couldn’t stop raving about the heat with the sweet!
Nutty Crunch: Mix in 1/4 cup of chopped pecans or walnuts into the pumpkin mix for some texture. My kids always ask for this one.
Chocolate Drizzle: After baking, drizzle melted dark chocolate over your Mexican Pumpkin Empanadas for a dessert vibe. I did this for a holiday spread, and it was a total showstopper.
Savory Twist: Swap half the sugar for a tablespoon of chili powder and add a handful of shredded cheese. It’s not traditional, but dang, it’s good!
Apple-Pumpkin Fusion: Add 1/2 cup of finely diced apples to the filling for a little tartness. I stumbled on this combo by accident and loved it.
Coconut Dream: Stir in 2 tablespoons of shredded coconut for a tropical hint. It’s a weird one, but I’m obsessed.
Maple Magic: Replace the brown sugar with maple syrup for a richer, autumnal flavor. My family went nuts for this with Mexican Pumpkin Empanadas last Thanksgiving!

Experimenting with these variations has kept Mexican Pumpkin Empanadas fresh and exciting at my table. Which one are you gonna try first?

Servings and Timing

In my experience, making Mexican Pumpkin Empanadas doesn’t take all day if you’ve got your ingredients prepped. I usually carve out a lazy weekend afternoon for this, and the timing works out just fine. Here’s the breakdown for a batch of about 12 empanadas.

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: About 55 minutes
Servings: 12 empanadas, perfect for 6-8 people as a snack or dessert

These Mexican Pumpkin Empanadas are great for sharing, though I’ll admit I’ve hoarded a few for myself more than once!

Step-by-Step Instructions

Alright, let’s get into the nitty-gritty of making Mexican Pumpkin Empanadas. I’ve broken this down into steps that are easy to follow, with a few of my personal tricks tossed in. Trust me, I’ve made these enough times to know where things can go sideways!

Mexican Pumpkin Empanadas recipe step-by-step guide — Delicious Mexican Pumpkin Empanadas prepared with love – follow this detailed recipe guide

Step 1: Make the Dough

Start by mixing the flour and salt in a big bowl. Cut in the cold butter with a pastry cutter (or your fingers, if you’re old-school like me) until it looks like coarse crumbs. Add the egg and ice water, mixing just until it forms a dough—don’t overwork it, or you’ll lose that flaky magic.

Step 2: Prepare the Pumpkin Filling

While the dough chills in the fridge for 20 minutes, whip up the filling for your Mexican Pumpkin Empanadas. Combine the pumpkin puree, brown sugar, cinnamon, nutmeg, salt, and cream in a saucepan over low heat. Stir for about 5 minutes until it’s smooth and slightly thickened—your kitchen’s gonna smell like fall heaven!

Step 3: Roll and Cut the Dough

Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a 4-inch round cutter (or a glass, in a pinch) to cut out circles. I usually get about 12, but if I’ve got scraps, I just reroll ‘em for a couple extra Mexican Pumpkin Empanadas.

Step 4: Fill and Seal

Spoon about a tablespoon of filling onto the center of each circle. Fold it over into a half-moon and crimp the edges with a fork to seal. I’ve learned to not overfill, or you’ll have a pumpkin explosion on your hands!

Step 5: Bake to Perfection

Brush each empanada with the beaten egg and sprinkle a little sugar on top for that sweet crunch. Bake at 375°F (190°C) for 20-25 minutes until they’re golden brown. There’s nothing like pulling a tray of Mexican Pumpkin Empanadas out of the oven—pure pride, y’all!

Step 6: Cool and Enjoy

Let these beauties cool for at least 10 minutes before digging in, as tempting as it is. I always burn my tongue if I don’t wait, so learn from my impatience! Serve your Mexican Pumpkin Empanadas warm for the best experience.

Nutritional Information

I’m no dietitian, but I like to keep an eye on what I’m eating, especially with treats like Mexican Pumpkin Empanadas. Here’s a rough breakdown per empanada, based on a batch of 12. Keep in mind, this is just an estimate, but it gives you a sense of what’s in these goodies.

Calories: 220 per empanada
Fat: 10g
Protein: 3g
Carbohydrates: 30g
Sodium: 150mg

Mexican Pumpkin Empanadas aren’t exactly health food, but they’re worth every indulgent bite in my book!

Healthier Alternatives

If I’m watching my calories or just wanna lighten things up, I’ve got a few swaps that work great for Mexican Pumpkin Empanadas. These tweaks don’t sacrifice much flavor, and I’ve tested ‘em all myself. Here’s what I do when I’m feeling a bit more virtuous.

Lower Fat Dough: Replace half the butter with unsweetened applesauce in the dough. It’s not as flaky, but it still works.
Sugar Substitute: Use a natural sweetener like honey or maple syrup instead of brown sugar in the filling. I’ve swapped this for Mexican Pumpkin Empanadas and barely noticed a difference.
Baked, Not Fried: Skip any frying if you’re tempted—baking is already lighter, and I think it’s the way to go.
Whole Wheat Option: Use half whole wheat flour in the dough for a bit more fiber. It’s a tad denser, but I kinda like the nutty flavor with Mexican Pumpkin Empanadas.

Serving Suggestions

I love serving Mexican Pumpkin Empanadas in ways that make ‘em feel extra special, whether it’s for a casual snack or a fancy dessert. Here are a few ideas I’ve come up with over the years. They’ve all been hits at my table!

With Hot Chocolate: Pair with a mug of Mexican hot chocolate for the ultimate cozy combo. It’s my go-to on chilly nights.
As a Dessert: Add a dollop of whipped cream or a scoop of vanilla ice cream on the side. I did this at a dinner party, and everyone was obsessed with Mexican Pumpkin Empanadas!
Breakfast Treat: Serve warm with a drizzle of honey for a sweet start to the day. It’s unconventional, but why not?
With Coffee: A strong cup of coffee cuts through the sweetness of Mexican Pumpkin Empanadas perfectly. It’s my afternoon pick-me-up!

Common Mistakes to Avoid

I’ve flubbed my fair share of Mexican Pumpkin Empanadas over the years, so lemme save you some heartache with a few pitfalls to dodge. Trust me on this one—I learned the hard way! Here are the biggies to watch out for.

Overfilling: Too much pumpkin filling, and they’ll burst open in the oven. I’ve had to clean up that mess more than once!
Skipping the Chill: Don’t rush the dough chilling step, or it’ll be a sticky nightmare to roll out. I thought I could skip it once, and boy, was I wrong.
Uneven Baking: Make sure your oven is preheated, or you’ll get soggy bottoms on your Mexican Pumpkin Empanadas. Been there, done that!
Weak Sealing: If you don’t crimp the edges tight, the filling will ooze out. I’ve lost half my filling before, and it’s a sad sight with Mexican Pumpkin Empanadas.

Storing Tips

I’ve found that Mexican Pumpkin Empanadas keep pretty well if you store ‘em right, which is great for making ahead. Here’s how I handle leftovers (if there are any!). These tips have saved me many times.

Refrigerator: Store in an airtight container for up to 4 days. Just reheat in the oven for that fresh-baked vibe.
Freezer: Freeze unbaked empanadas on a tray, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding a few extra minutes.
Reheating: Pop Mexican Pumpkin Empanadas in a 350°F oven for 10 minutes to crisp ‘em back up. Microwaving works, but it’s not as good.

Frequently Asked Questions

I get a lotta questions about Mexican Pumpkin Empanadas, so I’ve rounded up the most common ones. Here are my answers, straight from my kitchen to yours. Let’s clear up any confusion!

Can I make Mexican Pumpkin Empanadas ahead of time?

Absolutely, and I do it all the time! Assemble them, then store unbaked in the fridge for a day or freeze for longer. Just bake when you’re ready.

Can I use canned pumpkin?

Yup, canned pumpkin works fine for Mexican Pumpkin Empanadas. Just make sure it’s pure puree, not the spiced pie mix, or it’ll mess with the flavor balance.

What if I don’t have a round cutter?

No worries! Use a glass or small bowl to cut circles. I’ve done that plenty of times, and it works like a charm.

Can I fry instead of bake?

Sure, you can fry Mexican Pumpkin Empanadas in hot oil for a crispier result. I prefer baking for less mess, but frying’s super tasty if you’re up for it.

How do I know when they’re done?

Look for a golden-brown crust, usually after 20-25 minutes at 375°F. If they’re pale, give ‘em a couple more minutes.

Can I make them vegan?

Definitely! Swap butter for vegan margarine, skip the egg wash (use almond milk), and check your sugar. I’ve made vegan batches, and they’re still delish.

Why did my dough crack?

Probably ‘cause it was too dry or not chilled enough. Add a splash more water next time, and don’t skip the fridge step. I’ve been there!

Are these good for kids?

My kiddos love ‘em! They’re sweet but not overpowering, and you can sneak in some veggies with the pumpkin. Just watch the hot filling right outta the oven.

Conclusion

I hope you’re as excited as I am to whip up a batch of Mexican Pumpkin Empanadas! They’ve brought so much joy to my kitchen, from holiday feasts to random weeknight cravings, and I know they’ll do the same for you. So, give these Mexican Pumpkin Empanadas a try, tweak ‘em to your liking, and let me know how it goes—I’d love to hear! Alright, time to get baking, friends!

Conclusion

I hope you enjoyed this recipe for Mexican Pumpkin Empanadas! It’s truly one of my favorites, and I’m confident you’ll love it too.

Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!