Fall weather often prompts nostalgia for simple meals and family gatherings. Sunday brunch is a great time to get people together around the table for chatting, reminiscing, and good food. Typically, favorite dishes are the ones that deliver a little comfort to the table.

Pumpkin empanadas are delicious, pumpkin-stuffed turnovers that are enjoyed across Texas and Latin America. Finding a good homemade crust recipe for empanadas is not easy, but you are sure to enjoy this version. Made in a food processor, this crust recipe can easily be filled with anything you like. Perhaps a savory version will be in the works soon! Pumpkin empanadas are a delicious fall classic to share over a cup of coffee with company.

Pumpkin Empanadas | Yields 12 to 14 Empanadas

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 6 tablespoons butter, chilled
• 3 eggs
• 1 cup water

Filling

• 15-ounce can or fresh pumpkin puree
• 1/2 cup sugar, or to taste
• 1 egg
• 1 tablespoon pumpkin pie spice

Egg Wash

• 1 beaten egg beaten with 1 tablespoon water

Instructions

1. In the bowl of a food processor, combine the flour along with the baking
   powder, salt, and sugar. Pulse once or twice to combine well.
2. Cut the butter into slices and add to the bowl, pulsing until the mixture makes a
   course meal. Add the eggs one at a time, pulsing to combine well.
3. Turn the food processor on and add the water through the feed hole. Once the
   dough gathers into a ball, turn off the food processor.
4. Remove the dough and knead by hand on a floured surface until it is no longer sticky.
5. Divide the dough into 12 to 14 equally sized balls. Knead each piece lightly to
   coat with flour. Shape each equally sized piece into a flat patty.
6. Place the pieces in a bowl and store in the refrigerator for at least one hour.

To Make the Filling

1. Add the pumpkin to a mixing bowl. Stir in the sugar, egg, and pumpkin pie spice.

To Make the Empanadas

1. Roll each of the chilled dough patties into circles on a floured surface. Roll the
   circles to approximately 8 inches (20 centimeters) in diameter.
2. Add a large spoonful of the filling to the center of the circle. Fold the dough
   over the top to make a half-moon shape and seal the edges with a fork. Crimp
   the edges decoratively, if desired.
3. Heat your oven to 375°F while you continue to shape all of the empanadas.
   Place the formed empanadas on a baking sheet lined with parchment paper.
4. Brush each of the empanadas with the egg wash.
5. Bake the empanadas for 25 to 30 minutes until they are golden brown. Remove
   to a cooling rack and allow to cool completely before serving.

Enjoy!