WhatsCookingAmerica.net features a good recipe for pumpkin empanadas made from fresh pumpkins. While the recipe includes many steps, it takes less than an hour to prepare.
To make the empanadas, first make the pastry dough. In a food processor, add 2 cups flour and 1 teaspoon salt, and pulse. Add 7 tablespoons chilled butter, and pulse until the mixture has a mealy texture. Add 3 tablespoons chilled lard, and pulse again. Add 1 large egg and 1 tablespoon ice water, and pulse five more times. Press mixture into a ball, and refrigerate for 30 minutes.
Next, make the pumpkin filling. Cook fresh pumpkin, and cut it into small pieces. Use a food processor to make a smooth puree. Pour the puree into a cheesecloth, and place it in a deep bowl. Stir with a spoon until the liquid drains. In a small saucepan, melt 2 tablespoons butter and 1 cup dark brown sugar. Stir in 1 cup fresh pumpkin puree, 1 teaspoon ground cinnamon and 1/8 teaspoon ground cloves. Stir until the pumpkin stiffens. Remove from heat, and stir in the grated orange zest of half an orange.
Preheat the oven to 425 degrees Fahrenheit. Divide the dough into circles about 4 inches across and 1/8 inch thick. Dollop each piece with the pumpkin filling. Fold into a half moon shape, and crimp the borders. Brush with egg wash. Repeat until all empanadas are filled. Bake eight at a time for 15 minutes, or until the tops appear golden brown.