Pumpkin Empanadas

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Try a different dessert this Holiday!
  • Grapeseed Oil
  • 2 cans pumpkin filling
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cinnamon
  • Powder sugar
  • Frozen empanada shells
  • Add oil to disc and turn to medium
  • Mix pumpkin, nutmeg and cinnamon in a bowl
  • Spoon out mixture on one half of shell, fold over and seal with fork marks
  • Add to oil and fry on both sides for 2 minutes or until golden brown
  • Remove from oil, top with powedered sugar