Sweet Pumpkin Empanadas

• Vegetarian

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/3 cup Brown sugar
  • 2 tbsp International delight pumpkin spice creamer
  • 3/4 cup Powdered sugar
  • 1/2 tsp Pumpkin spice
  • 1 Sanding sugar

• Bread & Baked Goods

  • 2 Pillsbury pie crusts - i used, refrigerated

• Dairy

  • 1/2 cup Mascarpone cheese

• Liquids

  • 1 tbsp Water

Found on momontimeout.com

Description

Ingredients

• ¾ cup pumpkin puree
• ⅓ cup brown sugar
• ½ tsp pumpkin spice
• ½ cup mascarpone cheese, softened
• 2 refrigerated pie crusts - I used Pillsbury
• 1 egg, lightly beaten
• 1 tbsp water
• sanding sugar (optional)
• ¾ cup powdered sugar
• 2 tbsp International Delight Pumpkin Spice creamer

Directions

• Cook the pumpkin puree over medium heat for 8-10 minutes stirring frequently.
• Mix in the brown sugar and pumpkin pie spice and 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.
• 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.