Creamy Baked Pumpkin Pie Empanadas
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 1 can (15 oz.) pumpkin pie puree
  • ½ cup brown sugar
  • ½ tsp. cinnamon
  • ½ tsp. freshly ground nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. ground cloves
  • 1 tsp. vanilla extract
  • pinch of sea salt
  • 1 cup (8 oz. package) reduced fat greek yogurt cream cheese, softened
  • ½ pecans, finely chopped
  • 2 (8 oz. each) packages of Pillsbury Original Crescent Rolls
  • 1 egg, slightly beaten
  • splash of water
GLAZE
  • 2 tbsp. plain greek yogurt
  • ½ cup powdered sugar
  • ½ tsp. vanilla extract
Instructions
  1. Preheat oven to 375 F.
  2. Heat pumpkin and brown sugar in a medium saucepan, over medium heat, for approximately 5 minutes. Stir frequently ensuring that all the sugar dissolves.
  3. Add the cinnamon, nutmeg, ginger, cloves, (or pumpkin pie spice) vanilla and sea salt and stir to combine.
  4. Take pumpkin mixture off the heat and let cool slightly.
  5. Add cream cheese and pecans and stir to combine thoroughly.
  6. Line a large baking sheet with aluminum foil or parchment paper and set aside.
  7. Whisk egg and water in a small bowl.
  8. Unroll crescent rolls and split into 8 triangles using the perforated line in the dough and place on the prepared baking sheet.
  9. Add about one tablespoon of pumpkin mixture on each triangle of crescent dough.
  10. Fold the dough over the pumpkin mixture to form triangles shapes and pinch the edges to seal.
  11. Brush the top of each empanada with the egg wash.
  12. Use a fork to poke a few holes in the tops of the empanadas.
  13. Bake for 9-12 minutes or until golden brown.
  14. Remove from oven and let cool.
  15. While the empanadas are baking, prepare the glaze.
  16. In a small mixing bowl, whisk together greek yogurt, powdered sugar and vanilla until smooth.
  17. Once empanadas are cooled, drizzle glaze over the top and let dry for a few minutes.
  18. Store leftovers in an airtight container and refrigerate if desired.
Notes
1. Pumpkin Pie Spice can be used as a substitute for the cinnamon, nutmeg, ginger, cloves.
2. You will have leftover pumpkin filling. The leftover filling is awesome on toast, bagels, biscuits or mixed into oatmeal for a yummy breakfast treat!
Recipe by Becky's Best Bites at https://beckysbestbites.com/creamy-baked-pumpkin-pie-empanadas/