Pumpkin Empanadas with Puff Pastry
Empanadas de calabaza, or Mexican pumpkin empanadas, are a perfect treat for fall and winter. My recipe for these no-mess hand pies is easy to make, dairy-free, egg-free, sweetened with piloncillo, and can be made with store-bought puff pastry or pie dough. They’re ready faster than traditional versions but just as delicious!
Mexican Pumpkin Empanadas (Empanadas de Calabaza)
Have you ever had a sweet Mexican pumpkin empanada? The ones you buy at the panaderías that are still warm?
They feel cozy, and are filled with nostalgia and comforting flavor. Those empanadas just hit different.
My easy pumpkin empanadas recipe replicates that feeling with all the traditional flavor. I just make it quicker and easier to do by replacing the traditional dough with store-bought puff pastry. Because let’s be honest, we don’t all have the time it takes for the homemade dough.
Taking it a step further, my recipe also gives you the option to use either canned pumpkin puree or homemade pumpkin puree — if you have leftover Calabaza en Tacha, this is the perfect way to use it up.
These flaky, golden empanadas de calabaza are filled with a silky pumpkin seasoned with aromatic spices, sweetened with caramely piloncillo, and they taste just like fall.
This is the perfect shortcut recipe for anyone craving a cozy Mexican dessert with authentic taste, minus the fuss.
Why You’ll Love These Pumpkin Empanadas
• Authentic flavor: Pumpkin simmered with piloncillo and canela gives you that classic Mexican taste.
• Easy no kneading shortcut: Puff pastry or pie dough keep things simple, flaky, and fast.
• Flexibility: Use either homemade pumpkin puree or canned pumpkin puree.
• Kid-Friendly: These little hand pies are mess-free and small, making them perfect for little hand.
• Naturally plant-based: This recipe doesn’t use eggs or dairy so it’s naturally vegan.
• Perfect fall dessert: Great for Día de Muertos, Thanksgiving, or cozy baking season.
Pumpkin Empanadas Ingredients
Pumpkin Puree: Canned or homemade both work. Canned is perfect for convenience but homemade is traditional and gives you a more rustic, slightly richer flavor.
Piloncillo: This is what sets Mexican pumpkin empanadas apart. The piloncillo melts into a deep caramel sweetness that neither white or brown sugar have.
Mexican canela + Aromatic Spices: Ceylon cinnamon is Mexican canela and it’s lends a sweet warm flavor that pairs well with the star anise, whole cloves, allspice, and vanilla extract used.
Salt: I like to use a pinch of salt in my dessert recipes to help accentuate the other flavors.
Vegan Butter: Used to cook the pumpkin puree to give it even more decadent flavor. I love Miyoko’s European Style Cultured Vegan Butter and Country Crock Plant Butter. Use your fave brand.
Puff Pastry: I use the one I buy at my local Costco in Mexico. Before buying I asked a bakery employee to confirm that it was vegan. You can use your favorite puff pastry or pie crust brand. Read the ingredients before buying!
Puff pastry makes the empanadas flaky and golden while pie dough gives more of a crispier texture. Either are delicious!
“Egg” Wash: I used a mix of plant milk and the piloncillo syrup. You can also mix the milk with either agave or maple syrup or simply brush with melted butter and drizzle with cinnamon sugar, if you’d like.
How to Make Mexican Pumpkin Empanadas with Puff Pastry
1. Make the piloncillo syrup
Simmer piloncillo and spices with water until the piloncillo is dissolved.
2. Make the fresh pumpkin filling
Simmer raw pumpkin with piloncillo and spices until tender. Reserve syrup then scrap away pumpkin from shell. Melt the butter, add the cooked pumpkin and mash until smooth. Pour in the spiced syrup, cinnamon, and vanilla. (Canned pumpkin instructions in recipe card.)
3. Prep the dough
Allow pumpkin to cool completely. Thaw your puff pastry or chill your pie dough so it’s easy to work with. Cut out circles using a cutter, a bowl, or anything round.
4. Fill + seal
Add spoonfuls of filling, fold, crimp the edges with a fork, and poke the tops for ventilation.
5. Brush + bake
Brush with vegan egg wash then bake until golden brown and flaky.
6. Cool slightly + enjoy
Allow to cool to room temperature then serve and enjoy!
Nancy’s Tips for for Perfect Pumpkin Empanadas
• Let the filling cool fully. Warm pumpkin will melt the fat in the dough and cause soggy empanadas.
• Don’t overfill. Too much filling will cause the pumpkin ooze out and it’ll be harder to get a clean edge for sealing.
• Bake from cold. I like to put my empanadas in the freezer for 15 minutes to help the hold their shape and puff better.
• For crunchy topping: Brush tops with a plant-based milk then sprinkle cinnamon-sugar mixture before baking.
• Make ahead: The filling can be prepped 3 to 4 days in advance to save time.
How to Serve
These warm, sweet, flaky empanadas pair perfectly with a strong cup of coffee, champurrado with or without milk, Mexican hot chocolate, and atole flavor of your choice.
They can be served as a dessert or as a light breakfast or afternoon snack.
Storing Tips
Store in an airtight container in a dry spot for up to 3 days.
Reheat in the oven or air fryer for crisp edges.
FAQ
Can I use canned pumpkin for empanadas?
Absolutely. Canned pumpkin purée works perfectly and is a huge time-saver. Instructions are in the recipe card.
Can I make these ahead?
Yes! The filling can be prepared days in advance.
Is this recipe vegan?
Yep! No dairy, no eggs, just simple plant-based ingredients.
What’s the easiest dough for pumpkin empanadas?
My favorite is puff pastry, but pie dough also works well.
Can I make these gluten-free?
Yes, just use a gluten-free pie crust or puff pastry.
More Mexican Empanadas to Try
- Guava and Cheese Empanadas
- Leftover Cranberry Sauce and Cheese Empanadas
- Potato and Pumpkin Empanadas
- Easy Black Bean and Cheese Empanadas
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Mexican Pumpkin Empanadas (Easy Recipe with Puff Pastry)
Video
Ingredients
- 2.2 lbs. raw pumpkin OR one 29oz can pumpkin puree
- 2 Mexican canela sticks Ceylon cinnamon
- 1 star anise
- 3 cloves
- 3 allspice
- 1 cone piloncillo or 2/3 cup brown sugar + 1 heaping tablespoon molasses
- 2 cups water for raw pumpkin OR 3/4 cups is using canned pumpkin
- 1.5 teaspoon ground cinnamon
- 1 pinch salt optional
- 2 lbs. puff pastry
- 2 Tablespoons butter
- ⅛ cup plant milk
- 2 Tablespoons syrup
Instructions
Instructions Using Canned Pumpkin
- Place the cup of water in a medium-large pot along with the canela sticks, star anise, cloves, allspice, salt, and piloncillo. Simmer over medium-low heat, stirring often, until the piloncillo has dissolved. Remove the whole spices and broken down cinnamon stick.
- Add the butter and allow to melt, then carefully add the canned pumpkin, additional 1.5 teaspoons ground cinnamon. Mix well and simmer until the pumpkin has thicken and the liquid in the syrup has completely absorbed. It will take a minute but the longer cooking helps the flavors incorporate better.
- Remove the pumpkin mixture from the stove and allow to cool completely.
Instructions Using Raw Pumpkin
- Thoroughly rinse and clean the pumpkin, pat dry, then cut into even-size pieces. Make a couple of cuts on the skin of each piece to help it absorb more syrup flavor.
- Pour the water into a medium-large pot, then add all the spices, piloncillo, or sugar and molasses if using that instead. Bring to a soft boil, stir often to help dissolve the piloncillo or sugar.
- Once the piloncillo has dissolved, gently place the pumpkin slices in the pot. The first layer flesh-side down to help it absorb more flavor. Next layers should also be flesh side down. Cover the pot, cook for 30 minutes or until pumpkin is tender.
- Gently remove the pumpkin from the pot and allow to cool on a separate large plate. Strain the syrup and cook down to thicken into a syrup consistency.
- Once cooled enough, scrape away the pumpkin from the skin and place in a large bowl. Mash until smooth. You’ll end up with 1lb of mashed pumpkin.
- Melt the butter in a medium-large pan, add the mashed pumpkin, pour in 1 cup of the piloncillo syrup. Mix well and simmer until all of the liquid has absorbed and the pumpkin is thick.
- Remove from heat and allow to cool completely.
Instructions Making The Empanadas
- Preheat oven to 350F, line baking sheets with aluminum foil or parchment paper and set aside.
- Roll out the puff pastry and use a 4 inch round cutter to make the empanada circles.
- Fill each circle with a tablespoon of the filling in the center. Fold in half and press the dough together. Use a fork to seal and crimp the edges. Repeat until all of the dough and filling has been used up.
- Place in the freezer for 15 minutes if you live in a hot and humid place before baking to help the seals stick together better. Brush with the milk + piloncillo syrup mixture.
- Bake in center of oven for 15 to 20 minutes or until golden on top -keep a close eye after 15 minutes so they don’t burn on the bottom!
- Place baked empanadas on a cooling rack and allow to come to room temperature before serving.
Recipe Notes & Pro Tips
Nutrition
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Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
