To make Mexican pumpkin empanadas, mix cooked sugar pumpkin with spices, prepare a simple pastry dough, scoop the filling on top of dough rounds, seal the empanadas, and bake them. The required ingredients include sugar pumpkin, cinnamon, cloves, flour, piloncillo and an egg.
Put 2 pounds cooked sugar pumpkin flesh in a pot over medium heat. Add 2 piloncillo cones, 2 tablespoons ground cinnamon and 1/4 teaspoon ground gloves. Mix the seasonings into the pumpkin until the piloncillo dissolves, and then take the pot off of the burner.
Put 4 cups flour into a large mixing bowl. Add 1 cup sugar, 1 tablespoon salt and 1 teaspoon baking powder. Stir thoroughly, pour in 1 cup cooking oil, and incorporate it with your hands. Add 1/2 cup water, and mix the dough again. Add a little more water if the dough feels dry and crumbly. When the dough feels thoroughly mixed and slightly wet, cover the bowl, and rest the dough for 40 minutes.
Preheat the oven to 350 F. Uncover the dough, and cut it into pieces about the size of a golf ball. Roll one piece into a round, scoop 2 to 3 tablespoons of the pumpkin filling onto one side, and fold the rest of the dough on top of it. Pinch the edges to close the empanada. Repeat with the remaining dough balls.
Arrange the empanadas on a baking sheet. Crack an egg into a small bowl, add 1 tablespoon water, and mix vigorously with a fork. Brush the egg mixture over the empanadas, and bake them for 20 minutes. Flip the pastries, bake them for 10 more minutes, and remove them from the oven.