When it comes to Halloween, it’s hard to resist the buckets of candy we’re promised when we march our children down to the annual “Trunk-or-Treat” we’ve all decided is safer than actually meeting our neighbors (the true Halloween horror!). But this year we’re wondering why we want to eat all of that corn syrup when there’s a tasty and traditional alternative overflowing in the Pumpkin Patch? Pumpkins have been Nature’s Candy for thousands of years for a good reason! It’s completely delicious, grows abundantly, and satisfies your sweet tooth without all the questionable ingredients – what exactly IS candy corn anyway? Even if you’re still pining for some sour gummies, don’t let Halloween pass without giving pumpkin a try. We promise this treat is no trick! 

PUMPKIN EMPANADAS FROM SCRATCH

INGREDIENTS
PUMPKIN EMPANADA FILLING

  • 1 pie pumpkin
  • 2 tbsp. olive oil
  • 3/4 c. dark brown sugar
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1 tsp. fine sea salt
  • 1/4 tsp. black pepper
  • 1 tbsp. unsalted butter

SOFT EMPANADA DOUGH

  • 1 tsp. dry active yeast
  • 1/4 c. warm water
  • 1/4 c. + 1/2 tsp. granulated sugar
  • 2 1/4 c. All-Purpose flour + extra for rolling out
  • 1 tsp. fine sea salt
  • 1/3 cup unsalted butter, softened (5 1/2 tbsp.)
  • 1 egg, room temp. (+ 1 egg for egg wash, if desired)
  • 1/3 c. whole milk, room temp.
  • 2 tsp. pumpkin pie spice, optional
  • 2 tbsp. cinnamon sugar, optional

INSTRUCTIONS
MAKE EMPANADA FILLING

  1. Preheat oven to 350°F.
  2. Cut pie pumpkin in half and use a large spoon to scoop out seeds. Cut each half into 4 pieces.
  3. Line a sheet pan with parchment and put the pieces skin down on tray.
  4. Drizzle pie pumpkin with olive oil, 1/2 tsp. salt and 1/4 tsp. black pepper.
  5. Roast, covered with foil, for 1 – 1 1/2 hrs., or until you can easily pierce with a knife.
  6. Let cool slightly, until you can easily handle the pumpkin, then use a spoon to scoop the flesh away from the skin.
  7. In a medium sauce pan, melt butter over medium heat. Add brown sugar, cinnamon, cloves and remaining salt. Stir to combine, then add 2 cups roasted pumpkin flesh.
  8. Use a potato masher to combine spices into squash, then set aside to cool completely.

MAKE DOUGH AND ASSEMBLE EMPANADAS

  1. Preheat oven to 350°F.
  2. Add 1/2 tsp. sugar to 1/4 c. warm water and stir to dissolve. Add 1 tsp. yeast to sugar water and stir to mix. Set aside to bloom for 10 minutes.
  3. Sift 2 1/4 c. flour with 1/4 c. sugar, 1 tsp. salt and pumpkin pie spice, if using, into a large mixing bowl.
  4. Add softened butter, using a fork to cut butter into the flour until it resembles coarse crumbs.
  5. Whisk egg into milk, then add to flour mixture. Use fork to partially work milk/egg mixture into dough.
  6. Pour in bloomed yeast and water mixture. Use fork to mix dough until liquids are fully incorporated.
  7. Lightly knead dough in bowl with an oiled/buttered hand. DOUGH MAY BE VERY STICKY. Use a bench scraper to gather dough back into a ball. Knead the dough as best as you can for about 8 -10 minutes. DO NOT ADD MORE FLOUR.
  8. Cover with plastic wrap and let dough rest on the counter for 30 minutes.
  9. Lightly dust counter with flour and turn dough out onto counter. Lightly dust the top of the dough with flour and shape into a rectangle.
  10. Using your bench scraper, divide dough into 12 equal portions and roll into balls.
  11. Lightly dust your rolling pin with flour and roll each dough ball into a 3 – 4-inch circle. Hand cut or use a large ghost cookie cutter cut out shape.
  12. Add 1 1/2 tbsp. filling, then seal empanada by pinching edges closed or using a fork to crimp the edges.
  13. Brush with egg wash, if desired, and sprinkle with cinnamon sugar, if using. Bake for 15 – 18 minutes, or until golden brown.

Original Recipe by Pooks Pantry