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Mexican Pumpkin Empanadas

Esther Loveall Saunders
  • 60 minutes
  • Serves 12

INGREDIENTS

3 cups

all-purpose flour

1/3 cup

white sugar

1 1/2 tsp

salt

1/4 tsp

baking powder

1 cup

vegetable shortening

1 cup

warm water

4 cups

canned pure pumpkin

2

eggs

1 cup

white sugar

1 tsp

salt

1 1/2 tsp

ground cinnamon

1 tsp

ground ginger

1/2 tsp

ground cloves

1

beaten egg