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Three pumpkin empanadas made with puff pastry rest on a white plate, with more in a bowl. Cinnamon sticks, a colorful mug of coffee, piloncillo sugar pieces, and a clay jug sit atop decorative blue-and-white tiles.
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Mexican Pumpkin Empanadas (Easy Recipe with Puff Pastry)

These pumpkin empanadas are made easier by using puff pastry so you don't have to knead any dough! They are sweet, delicious, dairy-free, egg-free, and make the perfect Mexican fall dessert.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 26 empanadas
Calories: 211kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

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.
    Sliced orange castilla pumpkin, also known as fairytale pumpkin, with seeds on a wooden cutting board next to a knife, set on a blue and white patterned surface.
  • 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.
    A stainless steel pot on a stove contains a dark liquid with floating orange slices, cinnamon sticks, and chunks of piloncillo sugar—classic ingredients for making syrup for calabaza en tacha—being stirred with a wooden spoon.
  • 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.
    Large chunks of pumpkin with skin on are simmering in a stainless steel pot on a stovetop, partially submerged in liquid, as part of making calabaza en tacha.
  • 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.
    A wooden spoon stirs thick, dark brown simmering spiced piloncillo syrup for calabaza dessert in a stainless steel pot on the stove, while steam rises from the bubbling liquid.
  • 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.
    A close-up of a glass dish filled with thick homemade pumpkin puree for empanadas, with a spoon resting inside the mixture.

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.
    A sheet of puff pastry on parchment paper sits on a wooden board with a rolling pin, round tin lid, small jar of piloncillo syrup, and chunks of piloncillo on a blue and white patterned surface.
  • 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.
    Round pastry dough circles on parchment paper, each topped with a spoonful of empanada filling, arranged on a wooden board against a blue and white patterned background.
  • 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.
    A hand holds an uncooked pumpkin empanada with crimped edges and small fork holes on top. A fork and parchment paper are visible in the background.
  • 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!
    Eight uncooked empanadas arranged on a foil-lined baking sheet. The pastries are golden and neatly crimped along the edges, ready to be baked.
  • Place baked empanadas on a cooling rack and allow to come to room temperature before serving.
    A hand holds an empanada split in half, revealing a golden, flaky crust and a spiced, pumpkin filling. The background is blurred with hints of blue and white patterns.

Video

Notes

This recipe makes 26 to 28 small empanadas. You can make them larger if you'd like. 

Nutrition

Serving: 26servings | Calories: 211kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 97mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3296IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
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