Traditional Mexican pumpkin empanadas are made with a delicious spiced pumpkin filling wrapped in a flaky dough crust and topped with cinnamon sugar topping. The recipe makes 24 pumpkin empanadas.
Make the filling by melting 4 tablespoons butter in a saucepan over medium heat. Whisk in 1 1/2 cups brown sugar, and stir it until it dissolves. Add 15 ounces canned pumpkin, 2 teaspoons cinnamon and 1/2 teaspoon pumpkin pie spice to the mixture. Cook for 10 minutes, stirring constantly. Remove from the heat and chill until needed.
Preheat the oven to 350 F. Mix together 3 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt in a bowl. Cut in 1/2 cup shortening and work it in until combined. Add 2 eggs, 1/2 cup milk and 2 tablespoons sugar into the bowl. Work it into a ball. Halve the dough, wrap it in plastic wrap, and store in the refrigerator for 30 minutes.
Remove the dough from the refrigerator and divide it into 12 balls of dough. On a floured surface, roll each ball into a 6-inch circle. Spoon pumpkin filling onto the center of the dough. Wet the edges of the dough with water, and seal the edges with a fork. Apply an egg wash.
Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over each pie. Arrange the empanadas onto a greased baking sheet, pierce the tops with a fork, and bake for 15 to 18 minutes.