If you are looking for a delicious dinner, snack, or treat, then these pumpkin empanadas are perfect. They are ready in no time and are such a delicious flavor that you will no doubt be going back for seconds.
I think that when people think of a pumpkin empanada that maybe they think of sweet empanadas (which I do love- check out my apple empanadas, chocolate empanadas) but for a sweet version I have my pumpkin pasties recipe. No, this pumpkin empanada recipe does not have pumpkin pie spice or pumpkin pie filling. They are savory empanadas! These pumpkin hand pies are made with an easy pastry dough, pumpkin puree, caramelized onion, melty cheese, and spices. The pumpkin mixture is delicious and super easy to make. Let's make these delicious half-moon shape treats!
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⭐️ Tips, Tricks, and Alterations:
I use gruyere cheese in this recipe but if you can't find that then Swiss cheese will also work well. it is a good melting cheese and has good flavor.
If you want to make your own homemade pumpkin puree you can by using fresh pumpkin but it really is easier to just buy some from the store (aka canned pumpkin)!
❤️ Why you'll love this pumpkin empanadas recipe:
I love pumpkin recipes that are savory dishes . I get a little tired of all of the sweet pumpkin filling. Don't get me wrong, I love a mini pumpkin pie or a full size pumpkin pie, if someone offered it to me, I'd eat it. but, delicious treats can be savory too and these definitely fit the bill. They are one of my favorite things about the Fall and Winter time.
📃 Ingredients for pumpkin empanadas:
The list of ingredients for this recipe is not long!
Empanada dough: I use my gluten free pastry dough recipe. It is made from Cup4Cup gluten free flour, egg, butter, and water. But, you can use your own dough should you prefer!
Pumpkin Puree: This is central to our dish. See my notes above about which types of puree to use.
Gruyere cheese: I love the flavor of aged gruyere. I think it is delicious with the pumpkin.
Onions: The sweetness in this dish really comes from the caramelized onions in this recipe.
Ras el-hanout: This is such a great spice mix that adds so much depth to the pumpkin. It is Morrocan in origin, so not at all Latin American (empanadas hail from Latin America originally) but it really is the best spice to pair with pumpkin.
Egg: To brush the pastry with so that it turns a beautiful golden brown and crisps up on the outside
📖 How to make these easy pumpkin empanadas:
Set oven to 350°F
First make your pie dough: if you are making homemade empanada dough and want to use my recipe, use my gluten free pastry dough recipe. Put the ingredients in the bowl of a food processor and pulse until it comes together. Set it aside.
Make the pumpkin empanada filling: slice up your onions and place them either in a pot or a large frying pan along with some oil. Cook them down on a medium heat for 30ish minutes. They will be a nice golden brown color when ready. Meanwhile, place the pumpkin puree into a large bowl, add the spices, and mix together. Set aside.
Bring them together: in a tortilla press (or between two pieces of parchment paper) place a ball of the empanada dough. If using a tortilla press, place between the pieces of parchment, and then into the press. Push down and get it to the thickness you desire. If using a rolling pin, roll it out to the thickness you like. Place some of the onion along the center of each of the empanada discs, followed by a scoop of the filling, and then top with cheese. Fold it over and use a fork to press the edges together to seal edges. Place them on a cookie sheet that is lined with a baking mat or parchment paper.
Cover in egg wash: In a bowl, crack an egg and whisk. Using a pastry brush, brush egg wash on the empanadas. Place into the oven and bake for 25-30 minutes. Check to see how golden they are at 25 minutes. Baking time is up to 30 minutes.
⍰ How to store these pumpkin empanadas?
Store in an airtight container in the fridge for 2-3 days. If you want to reheat them, you can brush them with egg wash again or not, bake them at 350°F for about 10 - 15 minutes.
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Thank you so much!
Laura
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Easy Pumpkin Empanadas Recipe: Baked Empanadas!
- Total Time: 1 hour
- Yield: 8 Empanadas
Description
If you are looking for a delicious dinner, snack, or treat, then these pumpkin empanadas are perfect. They are ready in no time and are such a delicious flavor that you will no doubt be going back for seconds.
Ingredients
- 1 ½ cup Flour (Gluten Free Cup4Cup Flour)
- 8 tablespoon Butter (For dough)
- 2 Eggs (1 for the dough, 1 for egg wash)
- 1 cup Pumpkin Puree
- 1 Large Onion
- 2 tablespoon Oil (like canola or vegetable )
- 2 tablespoon Ras Al Hanout
- ½ cup Gruyere Cheese
Instructions
- Set oven to 350°F
- First make your pie dough: if you are making homemade empanada dough and want to use my recipe, use my gluten free pastry dough recipe. Put the ingredients in the bowl of a food processor and pulse until it comes together. Set it aside.
- Make the pumpkin empanada filling: slice up your onions and place them either in a pot or a large frying pan along with some oil. Cook them down on a medium heat for 30ish minutes. They will be a nice golden brown color when ready. Meanwhile, place the pumpkin puree into a large bowl, add the spices, and mix together. Set aside.
- Bring them together: in a tortilla press (or between two pieces of parchment paper) place a ball of the empanada dough. If using a tortilla press, place between the pieces of parchment, and then into the press. Push down and get it to the thickness you desire. If using a rolling pin, roll it out to the thickness you like. Place some of the onion along the center of each of the empanada discs, followed by a scoop of the filling, and then top with cheese. Fold it over and use a fork to press the edges together to seal edges. Place them on a cookie sheet that is lined with a baking mat or parchment paper.
- Cover in egg wash: In a bowl, crack an egg and whisk. Using a pastry brush, brush egg wash on the empanadas. Place into the oven and bake for 25-30 minutes. Check to see how golden they are at 25 minutes. Baking time is up to 30 minutes.
Notes
See notes about storage in the post.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, lunch, Snack
- Cuisine: Latin American
Nutrition
- Calories: 284
- Sugar: 2
- Sodium: 167
- Fat: 19
- Saturated Fat: 9
- Carbohydrates: 22
- Fiber: 2
- Protein: 7
- Cholesterol: 80
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