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<\/p>\n<\/p>\n
3\/4\u00a0cup\u00a0pumpkin puree<\/p>\n
1\/3\u00a0cup\u00a0brown sugar<\/p>\n
1\/2\u00a0tsp\u00a0pumpkin pie spice<\/p>\n
1\/2\u00a0cup\u00a0mascarpone cheese\u00a0softened<\/p>\n
2\u00a0refrigerated pie crusts \u2013 I used Pillsbury<\/p>\n
1\u00a0egg\u00a0lightly beaten<\/p>\n
1\u00a0tbsp\u00a0water<\/p>\n
sanding sugar\u00a0optional<\/p>\n
3\/4\u00a0cup\u00a0powdered sugar<\/p>\n
2\u00a0tbsp\u00a0International Delight Pumpkin Spice creamer<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Cook the pumpkin puree over medium heat for 8-10 minutes stirring frequently. Whisk together the powdered sugar and creamer until smooth. Drizzle over the top of the cooled empanadas and let set up for several minutes. Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 3\/4\u00a0cup\u00a0pumpkin puree 1\/3\u00a0cup\u00a0brown sugar 1\/2\u00a0tsp\u00a0pumpkin pie spice 1\/2\u00a0cup\u00a0mascarpone cheese\u00a0softened 2\u00a0refrigerated pie crusts \u2013 I used Pillsbury 1\u00a0egg\u00a0lightly beaten 1\u00a0tbsp\u00a0water sanding sugar\u00a0optional Glaze 3\/4\u00a0cup\u00a0powdered sugar 2\u00a0tbsp\u00a0International Delight Pumpkin Spice creamer TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":3141,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-631","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\nDirections:<\/h2>\n
\nMix in the brown sugar and\u00a0pumpkin pie spice and stir until sugar has dissolved.
\nLet cool for 15 minutes.
\nStir in the mascarpone cheese until combined.
\nPreheat oven to 425\u00b0F.
\nLine a cookie sheet with parchment paper and set aside.
\nWhisk together egg and water in a small bowl and set aside.
\nUnroll pie crust on a lightly floured surface. Roll out just slightly.
\nCut out 7-8 rounds using a 4 inch cutter.
\nSpoon 2 teaspoons of the pumpkin mixture onto the center of each round, leaving room around the edges to seal the empanada later.
\nBrush edges of rounds with egg wash and use a fork to crimp the edges, keeping them sealed.
\nBrush the tops of the empanadas with the egg wash and sprinkle with sugar if desired.
\nUse a sharp knife to cut 2 to 3 slits in the top of the empanadas.
\nBake for 10 \u2013 12 minutes or until golden brown and let cool slightly.<\/p>\n\nREAD ALSO:<\/span>\u00a0\u00a0Homemade Churros recipe<\/span><\/div>\n<\/div>\nGlaze<\/h4>\n
\nStore leftovers in an airtight container in the refrigerator.<\/p>\n