Creamy Pumpkin Empanadas

Name: Creamy Pumpkin Empanadas
Prep time: 10 s
Cook time: 20 s
Total time: 30 s
Yield: 12
Cuisine: Mexican
Ingredients: 1/3 cup plus 2 tablespoons Libby’s® 100% Pure Pumpkin; ¼ cup Nestlé® La Lechera® Sweetened Condensed Milk; 1 large egg; 2 teaspoons all-purpose flour; ½ teaspoon pumpkin pie spice; 12 frozen store-bought empanada dough discsdefrosted; 1 large eggbeaten

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Level

Easy

Prep

10 min

Cook

20 min

Servings

Makes 12 servings, 1 empanada per serving

Ingredients

Key Ingredients

An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.

LIBBY'S® 100% Pure Pumpkin

(NET WT 15 oz (425 g))

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

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1/3 cup plus 2 tablespoons Libby’s® 100% Pure Pumpkin
●

¼ cup Nestlé® La Lechera® Sweetened Condensed Milk
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1 large egg
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2 teaspoons all-purpose flour
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½ teaspoon pumpkin pie spice
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12 frozen store-bought empanada dough discs, defrosted
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1 large egg, beaten

Make It

Step 1

Combine pumpkin, sweetened condensed milk, egg, flour and pumpkin pie spice in a small bowl; mix well.

Step 2

Add 1 ½ tablespoons pumpkin mixture to the center of one empanada disc. Fold in half and quickly crimp edges with a fork to seal. Place on foil-lined baking sheet. Repeat with remaining empanada discs and pumpkin mixture. Brush empanadas with beaten egg.