Print

Authentic Mexican Baked Pumpkin Empanadas (Empanadas de Calabaza)

Three golden-brown baked pumpkin empanadas on a white plate, one cut open showing the rich orange pumpkin filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make traditional Mexican Pumpkin Empanadas, or Empanadas de Calabaza, with a soft, flaky crust and a sweet, spiced pumpkin filling featuring piloncillo and anise. This recipe delivers comforting, homemade pan dulce.

Ingredients

Scale
  • 1 recipe for sweet empanada dough (or 1 package store-bought pie crust)
  • 1 15-ounce can pumpkin purée
  • 1/2 cup piloncillo, finely chopped (or dark brown sugar)
  • 1/4 cup water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground anise seed
  • Pinch of ground cloves
  • 1 tablespoon unsalted butter
  • 1 large egg, beaten (for egg wash)
  • Granulated sugar for sprinkling

Instructions

  1. Prepare the pumpkin filling: Combine the pumpkin purée, chopped piloncillo, water, cinnamon, anise seed, and cloves in a medium saucepan.
  2. Cook the filling over medium heat, stirring often, until the piloncillo dissolves and the mixture thickens slightly, about 10 to 15 minutes. This step removes excess moisture.
  3. Remove the filling from the heat. Stir in the butter until melted. Let the filling cool completely before assembling the empanadas.
  4. Prepare the dough: If using homemade dough, roll it out to about 1/8-inch thickness. If using store-bought crust, let it soften slightly at room temperature.
  5. Cut the dough into circles, about 5 to 6 inches in diameter.
  6. Place about 1 to 2 tablespoons of the cooled pumpkin filling onto the center of each dough circle. Do not overfill.
  7. Fold the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal, or use a traditional repulgue technique.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Place the sealed empanadas on the prepared sheets. Brush the tops lightly with the beaten egg wash.
  10. Sprinkle the tops generously with granulated sugar.
  11. Bake for 18 to 22 minutes, or until the crusts are golden brown and slightly puffed.
  12. Let the baked pumpkin empanadas cool slightly on the pan before moving them to a wire rack. Serve warm or at room temperature.

Notes

  • For an authentic flavor, do not skip the anise seed; it provides a traditional taste found in Mexican pan dulce.
  • You can make the filling up to three days ahead and store it covered in the refrigerator.
  • If you prefer a softer crust, bake them slightly less time until they are just set and light golden.

Nutrition

Find it online: https://cookincorner.com/pumpkin-empanadas-recipe-calabaza/