These easy pumpkin empanadas are a twist on the classic Mexican dessert, and are made with pizza dough (instead of empanada dough) and a creamy pumpkin filling.
2 pkg. Wewalka Classic Pizza Dough
3/4 cup pumpkin purée (not pumpkin pie filling)
2 eggs, divided
1/2 tsp. ground cinnamon
1/8 tsp. nutmeg, freshly ground
1 oz. cream cheese
1/4 cup Greek yogurt, plain (whole milk)
2 Tbsp. maple syrup
2 tsp. sugar
- Preheat oven to 400°F.
- Lightly flour a large cutting board or other hard work surface. Unroll the refrigerated Classic Pizza dough and lay it directly on the floured surface. Alternatively, line a hard work surface with parchment paper.
- Line a baking sheet with parchment paper. Use a 4 1/2" or 5" circle cookie or biscuit cutter to cut 6 circles out of the dough. Place each circle onto the parchment paper as you go. If you're having trouble cutting through the dough, make sure you're cutting on a very hard surface (like a wood cutting board). The cutters may struggle to cut on a plastic surface.
- Repeat with the second roll of pizza dough and a second baking sheet. You should have twelve dough circles.Place the dough circles in the fridge.
- Add pumpkin, 1 egg, cinnamon, nutmeg, cream cheese, yogurt, and maple syrup to a blender basin, and blend until smooth. Tip: Use a small blender if possible. Some large blenders may struggle to blend the small amount of pumpkin filling. Alternatively, soften cream cheese for 15-20 seconds in the microwave, and whisk by hand or with an electric mixer until smooth.
- Remove empanada dough from the fridge. Add about 1 Tbsp. of the pumpkin filling to the center of each dough circle. Fold the dough in half, and press down with your fingers to close the empanadas. Next, use the back of a spoon, or the tines of a fork, and press down on the edges of the empanadas to seal them. Tip: Pizza dough will poof up more while baking than empanada dough (more like a calzone), so sealing the empanadas is more about closing them extremely well than creating a decorative pattern.
- Beat the remaining egg in a small bowl. Next, brush the tops and edges of each empanada with the beaten egg, paying special attention to the sealed opening (the egg will help seal them shut). Sprinkle the tops of the empanadas with sugar.
- Bake for 18-20 minutes, or until golden. Serve warm or at room temperature. You can make ahead by loosely wrapping the empanadas in aluminum foil, and storing them in the fridge for up to 3-4 days. Or you can tightly wrap the empanadas in plastic wrap, and then put them in an airtight container in the freezer and use within 1 month. Reheat by microwaving in 1-minute bursts for 2-3 minutes, or baking at 300°F until hot.