Save on Pinterest

Pumpkin Cheesecake Empanadas

Total Time

Prep: 25 min. Bake: 15 min.

Makes

3 dozen

Pumpkin Cheesecake Empanadas Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 large egg white
  • 1/2 teaspoon vanilla extract
  • 1-1/2 teaspoons packed brown sugar
  • 1-1/2 teaspoons aniseed
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • EMPANADAS:
  • 3 ounces cream cheese, softened
  • 1/4 cup canned pumpkin pie mix
  • 1 large egg yolk, room temperature, lightly beaten
  • 1 tablespoon finely chopped pecans, toasted
  • 2 sheets refrigerated pie crust

Directions

  1. Preheat oven to 400°. In a small bowl, whisk egg white and vanilla; set aside. In another small bowl combine brown sugar, aniseed, cinnamon and nutmeg; set aside.
  2. In a small bowl, beat cream cheese and pie mix until smooth. Add egg yolk; beat on low speed just until blended. Stir in pecans.
  3. On a lightly floured surface, roll each crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 teaspoon filling on 1 side of each circle. Brush edges of crust with egg white mixture; fold circles in half. With a fork, press edges to seal. Brush with egg white mixture and sprinkle with spice mixture. Bake until golden brown, 15-20 minutes.
  4. Freeze option: Cover and freeze unbaked empanadas on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed.

Nutrition Facts

1 empanada: 69 calories, 4g fat (2g saturated fat), 10mg cholesterol, 56mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 1g protein.

Recommended Video