Most of the recipes I came across for pumpkin empanadas were quite basic for the filling–a can of pumpkin puree, a few spices, some sugar. This version from Muy Bueno Cookbook is representative of most I came across online. While simple can be good, I thought there needed to more depth to the flavoring, and in a moment of pure luck after realizing I’d added too much pumpkin pie spice, I decided to fix it by adding some Crema Oaxaquena that I had on hand from serving with turkey mole on Christmas. Voila, depth of flavor achieved by adding about 1/8 to 1/4 cup of the cream.
Pumpkin Filling for Empanadas
1 tbsp butter
1/2 to 3/4 cup brown sugar (or piloncillo)
15oz can of pumpkin puree
1/2 tsp cinnamon
1/2 tsp (or more) pumpkin pie spice
Pinch of salt
1/8 to 1/4 cup Crema Oaxaquena
Melt butter in saucepan, add brown sugar and melt
Add rest of ingredients and cook for 10 minutes or longer at a low temp to reduce
Cool completely before adding about 1 tbsp filling per 4-5″ diameter dough
For the empanada dough I used the recipe from the book: My Sweet Mexico – it’s just flour, sugar, salt, butter, baking powder, and heavy cream (again, I just re-used the Crema Oaxaquena).