-
-
Cook the pumpkin puree over medium heat for 8-10 minutes stirring frequently.
-
Mix in the brown sugar and pumpkin pie spiceand stir until sugar has dissolved.
-
Let cool for 15 minutes.
-
Stir in the mascarpone cheese until combined.
-
Preheat oven to 425°F.
-
Line a cookie sheet with parchment paper and set aside.
-
Whisk together egg and water in a small bowl and set aside.
-
Unroll pie crust on a lightly floured surface. Roll out just slightly.
-
Cut out 7-8 rounds using a 4 inch cutter.
-
Spoon 2 teaspoons of the pumpkin mixture onto the center of each round, leaving room around the edges to seal the empanada later.
-
Brush edges of rounds with egg wash and use a fork to crimp the edges, keeping them sealed.
-
Brush the tops of the empanadas with the egg wash and sprinkle with sugar if desired.
-
Use a sharp knife to cut 2 to 3 slits in the top of the empanadas.
-
Bake for 10 – 12 minutes or until golden brown and let cool slightly.
Glaze
-
Whisk together the powdered sugar and creamer until smooth. Drizzle over the top of the cooled empanadas and let set up for several minutes.
-
Store leftovers in an airtight container in the refrigerator.
Calories: 179kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 97mg | Potassium: 57mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1907IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg