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[#1]

Let me start by saying that if you have a pumpkin pie filling recipe that works - use it! There are several on QVC.com as well but I wanted to try something a little different by going dairy and egg free. No particular reason, just playing in the kitchen and this was the result. 

Ingredients:

1 can pumpkin puree

2 tsp. pumpkin pie spice

¾ cup almond milk (alternative would be soy or coconut milk)

½ cup light brown sugar + ¼ cup for dusting

1 tsp. vanilla extract

4 tsp. corn starch

1 package of frozen empanadas discs

pinch of salt

egg wash or butter if you’d like for coating the empanadas (optional but this gives it a nice color)

¼ tsp. ground cardamom (optional)

Directions:

1. Pre-heat oven to 375 degrees Fahrenheit

2. Remove empanada discs from freezer and let defrost on kitchen counter while you prepare the filling.

3.In a bowl whisk together pumpkin puree, almond milk, pumpkin pie spice, vanilla extract, sugar, salt, cornstarch, and optional cardamom. (I used my KitchenAid hand mixer for this)

4. Lay out some parchment paper on the counter to assemble the empanadas.

5. Place one large spoonful of the pumpkin pie filling in the center of the empanada disc and fold to seal shut

6. Using a fork, press the sealed edge of the empanada to give a crimped look but also to further seal. Do this to both sides

7. Place empanadas on a baking sheet, brush with egg wash or melted and sprinkle with sugar. (This is optional, if you want to keep the recipe dairy free you can skip this step)

8. Bake at 375 degrees Fahrenheit for 30 min. and halfway through flip and coat the other side if you’re choosing to do that

Alternatives: If you have an air fryer that would be great with this recipe as well or you can fry the empanadas which is my favorite way to eat them but this time I went with the oven.