Spiced Pumpkin and Date Empanadas (hand pies) are like taking a bite of autumn without all the guilt. Delicately sweetened with date paste and baked instead of fried.
Where has the time gone? Holidays are almost upon us and our kitchens, dining room tables and living rooms will be hustling with guests before you know it.
Do you have a plan?
My usual plan is all of my house guests will become test guinea pigs so that I can try out many new holiday recipes. Now we all know that might not always be the best solution when trying to host a dinner party or gathering without a hitch. Smoke alarms, Kitchen fires and ordering a back up pizza should not be your first line of defense when hosting your lovely guests.
So this year, I am going to be proactive and test and trial some dishes I have been wanting to make for holidays, in advance. I am going to actually use those crazy words called planning and preparation.
When I hosts guests, sometimes it is not for an actual sit down meal but kind of like a relaxed social gathering with easy portable kinds of appetizers and drinks. My guests may come and go and take a seat wherever they please. Teenagers are even more causal about their gatherings as they are always last-minute and they like to congregate where they feel comfortable and that might be in the TV room or with an X-Box in hand.
Portable Thanksgiving Hand Pies
When you think of holidays and especially Thanksgiving and some seasonal events you think of pumpkin pie. Delicious in its pure form indeed but not so convenient when hosting a gathering when guests do not have a table to sit at and all of that messy whipped topping. I wanted to make something that you can pick up with one hand. Also wanted to make a pumpkin dessert that was more natural and had less refined sugar and not fried. In addition, we also needed to make something my teenagers would love, so we began to brainstorm.
I began by making a delicate and flaky empanadas dough. Empanadas are a delightful Argentinean and Spanish influenced dish that has a delectable pastry dough that is folded over in half into a moon shape and has filling that can be either savory or sweet.
The Healthier Dessert
Do you remember our recipe for Beef empanadas? The main concept of this savory great appetizer and made a dessert with a little bit more health consciousness as it is made with only natural sweeteners and is baked, not fried. I then created a delight spiced pumpkin mix and instead of all of the refined sugars I added natural dates and figs and just a touch of honey with delightful spices to the pumpkin mix. We filled the empanadas with the spiced pumpkin, date and fig mixture and then baked them until they were light and delicate in the oven.
Why you are going to love these little hand pie desserts…
The first bite was like taking a bite into autumn as it has a of the flavors that remind you of this change of season. First the buttery, flaky and delicate crust is the first to hit your palate followed by the cinnamon, ginger, cloves, allspice, mace and nutmeg which is a perfect complement to the slightly sweet and spiced pumpkin. The dates and figs add another dimension of flavor and richness and give this dessert a delicate natural sweetness. Delicious either hot out of the oven or at room temperature. You can pick up a spiced pumpkin and date empanadas with one hand and have a hot cocoa (or something a little stronger for the adults) in the other.
How to Make Spiced Pumpkin and Date Empanadas
- empanadas dough (recipe below)
- Pumpkin pie Spice mixture (recipe below)
- salt
- 2 cans of pumpkin puree (not pumpkin pie mix)
- 12 dates
- 8 dried figs (optional)
- 2 tablespoon of honey (or can use stevia, agave, or any other type of alternative sugar)
- 1 beaten egg
Empanadas Dough Recipe
- 3 cups flour (plus a little more for kneading)
- 1 teaspoon salt
- 1/2 cup cold water
- 1 egg beaten
- 1 teaspoon vinegar
- 3 tablespoons butter or shortening
Step 8: Make the Spiced pumpkin and date Empanada filling- Recipe below.
Empanadas Spiced Pumpkin and Date Filling Recipe:
- 15 oz of canned pumpkin puree (or homemade baked pumpkin)
- 2 teaspoons of pumpkin pie spice (recipe above)
- 1/4 teaspoon salt
- 12 dried pitted dates (puree in blender)
- 8 dried figs (soaked in hot water for 30 minutes and puree in blender)- Optional
- 2 tablespoons of honey (or other sugar substitute such as stevia, agave, sweet and low, etc)
- 2 tablespoons of light soy creamer (feel free to use regular or full cream if you like)
Step 1: Mix pumpkin, pumpkin spice, salt, puree dates and figs, honey and creamer together in a bowl until well incorporated.
Makes 2 tablespoons
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1/2 teaspoon ground nutmeg
Step 1: Mix ground spices together and store in airtight container.
Spiced Pumpkin and Date Empanadas Putting it All Together:
Step 1: Preheat oven to 350 degrees F (176 C)
Step 2: Place 1-2 tablespoon of Spiced pumpkin and date filling on one half of the round shapes you created from the empanadas dough. Do not overfill as you want to be able to fold over and have room to crimp the edges of the dough so the delicious filing does not ooze out during the baking process.
Step 3: Fold the empanadas in half and press to seal edges.
Step 4: Fold over and crimp the edges of the empanadas to secure in the filling. Alternatively you can use a fork to crimp around the edges as well. Place your empanadas in a greased baking sheet.
Step 5: Brush the beaten egg on top of the empanadas. If you are not watching your sugar intake, you can dust the spiced pumpkin and date empanadas with a little granulated sugar (optional).
Step 6: Bake spiced pumpkin and date empanadas for about 15-18 minutes. The crust should be lightly golden.
Step 7: Spiced pumpkin and date empanadas can be enjoyed straight out of the oven or at room temperature. You can also make them in advance and put them in the freezer and just reheat in the oven for about 5-8 minutes just before serving to your guests.
If you are looking for more more fall treats, be sure to try our…
Healthy Pumpkin Muffins (Dairy Free and Sugar Free)
Best Orange Almond Flourless Cake
Coconut Rice Pudding with Cardamon Spiced Honey Pears
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Spiced Pumpkin and Date Empanadas
Ingredients
Empanada Dough Mixture (or you can use store bought pie crust to be baked)
- 3 cups flour (plus a little more for kneading)
- 1 tsp salt
- 1/2 cup cold water
- 1 egg
beaten - 1 tsp vinegar
- 3 tbsp butter
Pumpkin and Date Mixture
- 15 oz pumpkin puree plain
- 2 ts[ pumpkin pie spice
recipe below - 1/4 tsp salt
- 12 dates pitted (pureed in blender)
- 8 figs
dried (soaked in hot water for 30 minutes and puree in blender)- Optional - 3 tbsp honey (or other sugar substitute of choice)
- 2 tbsp almond milk or dairy free creamer
(feel free to use regular or full cream if you like)
Pumpkin Pie Spice
- 1 tbsp cinnamon
dried ground - 2 tsp ginger
dried ground - 1/2 tsp cloves
dried ground - 1/2 tsp allspice
dried ground - 1/2 tsp mace
dried ground - 1/2 tsp nutmeg dried ground
Instructions
Make Empanada dough
- You can skip this step if you are using store bought dough.
- In a small bowl beat egg, and add water and vinegar and mix together.
- Then, In a large bowl mix the dry ingredients of flour and salt. Add butter and use a blender to mix.
- Put the egg, water, vinegar mixture into the dry ingredients and mix with blender until just combined.
- On a clean and floured surface lay out the dough and kneed gently just a couple of times to bring the dough together.
- Form the dough into a ball and wrap in plastic wrap and refrigerate for one hour. (During this time make your spiced Pumpkin and date empanadas filling-recipe below)
- Take dough out of refrigerators and pat flat with hands and then lightly dust with flour the surface you are setting it on and top and use rolling-pin to flatten dough.
- Step use a drinking cup or any device you have to cut out round circles from your dough (Just make sure you dip your cup in flour before cutting the dough so it does not stick)
Make the Spiced pumpkin and date Empanada filling
- Mix pumpkin, pumpkin spice, salt, puree dates and figs, honey and creamer together in a bowl until well incorporated.
Make Homemade pumpkin spice (or can use store bought)
- You can skip this step if using store bought pumpkin pie spice.
- Mix ground spices together and store in airtight container. Makes 2 tablespoons
Assemble Spiced Pumpkin and Date Empanadas
- Preheat oven to 350 degrees F (176 C)
- Place 1-2 tablespoon of Spiced pumpkin and date filling on one half of the round shapes you created from the empanadas dough. Do not overfill as you want to be able to fold over and have room to crimp the edges of the dough so the delicious filing does not ooze out during the baking process.
- Fold the empanadas in half and press to seal edges.
- Crimp the edges of the empanadas to secure in the filling. Alternatively you can use a fork to crimp around the edges as well. Place your empanadas in a greased baking sheet.
- Brush the beaten egg on top of the empanadas. If you are not watching your sugar intake, you can dust the spiced pumpkin and date empanadas with a little granulated sugar (optional).
- Bake spiced pumpkin and date empanadas for about 15-18 minutes. The crust should be lightly golden.
These sound delicious and they are absolutely adorable! I’m working on my pastry skills as we speak. Looks like you have it mastered!
I don’t think I’ve made sweet empanadas before….This looks delicious!
Thank you and I do hope that you give it a try as they are quite nice especially hot out of the oven, Take care, BAM
Now that Cameron and I have entered the pumpkin empanada world, you’ve inspired me to give these sweet ones a try. Nice post!
Thank you and I hope you do give them a try as they are actually quite easy to make and great to make ahead for gatherings. Take Care, BAM
I wouldn’t mind being a guinea pig in your kitchen Bam! I do love empanadas. These remind me of a dish we made last year that was from Uzbekistan. I have no doubt these are delicious. I like that you used dates too.
Thank you Kristy, I am on my way to your website to check out your post. I am amazed by how many different cultures have so many similar dishes. I love that! Take care, BAM
I’ve never had empanada before but I’ve seen many kinds thanks to food blogs! I really want to make this at home one day. I love the pumpkin and date in this. I know I won’t be able to stop at one. 🙂 I only use puff pastry but homemade ones must be so good!!
Konnichi wa Nami-san, I know how everyone is very pressed on time with busy kids, so substituting puff pastry or pre-made pie crust is also a good alternative. I promise I won’t tell a soul. Ja Mata, BAM
OMG Bam, this is love at first sight! 🙂
Thank you and have a great weekend. Take Care, BAM
Lol, BAM about “feeds 10 adults or 1 hungry teenager”! Oh, how do I relate to that! 🙂 I have some dough raising right now for some pastry to feed just one very hungry teenager too! Come see what I made yesterday… 🙂
I just stopped over to your site and that is certainly on my list to try. However, I will triple your recipe just to make sure it is enough with the hungry teenagers. Take care, BAM
My hat off to you for making the pastry from scratch – love the idea of a sweet filling here 🙂
If you are having a lazy day, you could certainly substitute phyllo dough as this would be lovely as well. However, I think the empanada dough has a nice texture. Take Care, BAM
the look amazing – and you have one very hungry teenager 🙂
I have 2 hungry teenager boys! uggh! They also come with hungry friends!
What a great idea – it looks delicious!
Thanks Bernice. I think you hubby can have at least 2 of these after his big hike up to the summit. Take Care, BAM
oooh, I can’t tell you how much I love this! What a great approach to empanadas! btw, I’m following you on twitter =)
Thanks so much for the follow! Looking forward to keeping in touch. Take care, BAM
These look gorgeous! What a great idea! I really have to get over my fear of rolling pins 🙂
You are so funny… Actually my rolling pin was my great grandmothers and my little collectors item rolling pin is way over 180 years old. I use it faithfully and think of them fondly every time I use it. Take care, BAM
I ‘SO’ love empanadas! unfortunately my oven hates me, cause I tend to over bake or burn stuff but I gotta try this, thank you for the recipe! 🙂
I have one of those terrible ovens as well. My oven is really hot on one side and much cooler on the other and it wont keep a constant temperature. Another option to baking them would be to fry them in just a bit of oil on the stove top. Take care, BAM
Such a creative filling Bam — love it! I made empanadas a while back and would love to try out your recipe. Yes, those two crazy words can help to avoid a lot of hair loss and wrinkles, can’t they?
Thank you. I am all about doing any prep work and cooking in advance, before my guests arrive, so that I can enjoy in on the fun as well. Take care, BAM
These really look great! Love the idea of a dessert empanada – I don’t think I’ve ever had one. And the flavors you’ve put together are wonderful. Good stuff – thanks.
Now you and I need to brainstorm and think of one of Kitchen Riff’s delicious cocktails to go with my empanandas. Any ideas? Take care, BAM
Great suggestion on using a drinking cup. Should have done that for those red bean paste pancakes posted on my site. 🙂
Oh yum red bean paste pancakes just like in Japan? I am on my way over to your website to check them out now. Take Care, BAM
Hi Bam, these remind me a little bit of Cornish Pasties, which I posted a while back.. well, the beef version does. Obviously it will be different with pumpkin and date, but the filling looks lovely and rich… full of fall flavour 🙂
You should pick up a set of round cookie cutters… makes cutting pastry discs really easy 😀
Hello Charles, how is your new bundle of joy doing? Are you getting any sleep? I should purchase a round cookie cutter as that would be handy for so many things. Take care, BAM
Your empanadas look excellent!! My grandma has made them my whole life growing up, but never like this – I love the ingredients you used. I love pumpkin in pretty much anything 😀
Thank you Kristi! It is a real twist on the original beef filled ingredients. i think actually these empanadas have so many possibilities with baked apples, cherries, pecans for the sweet but you could also take it on the savory side to try Moroccan chicken or even Indian potatoes and dals with a chutney. Have a super day. BAM
This is such a great idea Bam! I love all the ingredients, spices and i bet dates and pumpkin go well together. I will have to give it a try!
Thanks Sibella. How is your drawing coming along? I can’t wait to see what you bake this upcoming week in Sibella’s Kitchen. Is is getting cold in Michigan? Any snow yet? Take Care, BAM
My drawing is done. It is being auctioned on a FB page and proceeds will go to help needy families in my hometown in Bosnia. MI and IN are fairly warm for this time of the year. This weekend supposed to be around 60 F, but they say this is the last warm weekend until the spring. Talk soon! Enjoy your weekend! 🙂
What a beautiful charity event! Enjoy your last lovely weekend before the snow. Take Care, BAM
Lovely recipe! My husband has been eating holiday food over the last few weekends – early recipe preparation for my blog 🙂
Thank you. I am sure your hubby is a very happy camper as you are such a wonderful cook. Take Care, BAM
Perfectly shaped and perfectly baked! Very helpful photos!
Thank you for your kind comments. You should see my camera, it is just full of flour and other food things from always having one hand cooking and one hand on the camera. I think I really need to invest in a tripod. Take care, BAM
Wow those empanadas are perfectly shaped, love the filling
Hello Ray, thanks for your kind comment. I am going to try experimenting with some different fillings as this one was such a big hit with the teenagers. Take care, BAM