Mexican Pumpkin Empanadas

Mexican Pumpkin Empanadas

30 Reviews 8 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h
Esther Saunders
Recipe by  Esther Saunders

“My take on a traditional pumpkin empanada! Adjust all spices to your taste.”

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Adjust Servings

Original recipe yields 12 empanadas



  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk the flour, 1/3 cup of sugar, and 1 1/2 teaspoons of salt together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
  3. Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
  4. Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

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Reviews (30)

Rate This Recipe


A correction is needed it the Directions. 1/4 tsp baking powder needs o the dry ingredients. I almost missed putting that in! These turned out great. I used one large can of pumpkin, instead of 4 cups. just like an other reveiwer had mentioned. Everything else I kept the same, but next time I am going to try the cinnamon in the pastry dough!



I've wanted to try making empanadas for a long time but my grandmother passed away before I was interested in learning how to make them. This recipe was easy & came out great! I added cinnamon to the dough because I remembered grandma doing that and used one large can of pumpkin instead of 4 cups. Great reviews from everybody who's eaten them!



I added some ground cinnamon to the flour mixture like a couple of other reviewers, 5 tsp. of it. I used butter instead of shortening and I used 4 cups of sweet potato that I wanted to use up, instead of pumpkin. Sweet potato and pumpkin taste the same to me anyway. Don't forget the 1/4 tsp of baking powder which is omitted in the directions. When the empanadas first came out of the oven the taste of ginger was over powering, but by the next day the flavors had melded and the flavors were just right.

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Amount Per Serving (12 total)

  • Calories
  • 384 cal
  • 19%
  • Fat
  • 18.6 g
  • 29%
  • Carbs
  • 52.3 g
  • 17%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 710 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

Samhain Pumpkin Bread


next recipe:

Mom's Pumpkin Pie