Pumpkin Empanadas

• 1 package Refrigerated Pie Crust Dough OR Sweet Pie Dough (recipe Included)
• FOR THE SWEET PIE DOUGH:
• 3-1/4 cups Flour
• 2 Tablespoons Sugar
• 1 teaspoon Salt
• 1 cup 2 Sticks Cold Butter, Cut Into 1/2" Pieces
• 1/4 cups Solid Vegetable Shortening
• 5 Tablespoons Ice Water
• FOR FILLING:
• 1 can Pure Pumpkin (not Filling)
• 1 cup Sugar
• 1 cup Brown Sugar
• 1/4 cups Heavy Cream (You Can Use Milk Or Evaporated Milk)
• 1 Tablespoon Cinnamon
• 1 Tablespoon Pumpkin Pie Spice
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Maple Extract
• FOR SPRINKLING ON TOP:
• Sugar
• Cinnamon

1. (I've used both refrigerated dough and the sweet pie dough. I like the sweet pie dough the best.)
2. To prepare the sweet pie dough:
3. Line up the sweet pie dough ingredients. Mix flour, sugar, and salt. Using your fingers, work the butter and shortening into the flour until mixture resembles small peas. Work the ice water in with your fingers, a few drops at a time, until it comes together. Do not over mix.
4. Form dough into disks, wrap individually in plastic, and refrigerate for at least 30 minutes.
5. For the filling:
6. Mix all filling ingredients together. Taste it and add what you prefer for a stronger flavor.
7. Roll out dough and, using a round cookie cutter or glass, cut out circles for your empanadas.
8. Drop a spoonful of pumpkin mix in the middle of each dough circle and fold over into a crescent shape. Using a little water on your fingertip, press down to seal. You can also use a fork to close it shut.
9. Sprinkle with cinnamon sugar all over the tops and bottoms. I cut a small slit on top for steam to escape, but you probably don't need to.
10. Bake on an ungreased cookie sheet at 375 degrees for 20 minutes.
11. Enjoy!

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Taken from tastykitchen.com/recipes/desserts/pumpkin-empanadas/ (may not work)