PREMADE PUMPKIN PIE RECIPES

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MEXICAN PUMPKIN EMPANADAS RECIPE | ALLRECIPES



Mexican Pumpkin Empanadas Recipe | Allrecipes image

My take on a traditional pumpkin empanada! Adjust all spices to your taste.

Provided by Esther Loveall Saunders

Categories     Mexican Recipes

Total Time 1 hours 0 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 12 empanadas

Number Of Ingredients 14

3 cups all-purpose flour
⅓ cup white sugar
1 ½ teaspoons salt
¼ teaspoon baking powder
1 cup vegetable shortening
1 cup warm water
4 cups canned pure pumpkin
2 eggs
1 cup white sugar
1 teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 beaten egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
  • Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
  • Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

Nutrition Facts : Calories 384.2 calories, CarbohydrateContent 52.3 g, CholesterolContent 46.5 mg, FatContent 18.6 g, FiberContent 3.3 g, ProteinContent 5.5 g, SaturatedFatContent 4.8 g, SodiumContent 709.8 mg, SugarContent 26 g

EASIEST EVER BLUEBERRY PIE RECIPE - PILLSBURY.COM



Easiest Ever Blueberry Pie Recipe - Pillsbury.com image

An easy blueberry pie is the perfect dessert for summer, and this blueberry pie with premade crust will become your new go-to. Did we mention you can prep this recipe in just 15 minutes? A Pillsbury™ Pie Crust adds a buttery, flaky texture that pairs with delicious berries to create a satisfying blueberry pie that will impress the entire family. All you need are six ingredients to bring this homemade blueberry pie together.

Provided by Pillsbury Kitchens

Total Time 3 hours 0 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 6

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
5 cups fresh blueberries or 5 cups Cascadian Farm™ organic frozen blueberries, thawed
1/2 cup plus 1 tablespoon sugar
2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1 tablespoon milk

Steps:

  • Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • In large bowl, mix blueberries, 1/2 cup of the sugar, the tapioca and lemon juice. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with milk; sprinkle with remaining 1 tablespoon sugar.
  • Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack. Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. After 30 minutes of baking, cover crust edge with foil to prevent excessive browning, if necessary. Cool at least 2 hours before serving. Serve warm or cold.

Nutrition Facts : Calories 340 , CarbohydrateContent 54 g, CholesterolContent 5 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 23 g, TransFatContent 0 g

More about "premade pumpkin pie recipes"

EASIEST EVER BLUEBERRY PIE RECIPE - PILLSBURY.COM
An easy blueberry pie is the perfect dessert for summer, and this blueberry pie with premade crust will become your new go-to. Did we mention you can prep this recipe in just 15 minutes? A Pillsbury™ Pie Crust adds a buttery, flaky texture that pairs with delicious berries to create a satisfying blueberry pie that will impress the entire family. All you need are six ingredients to bring this homemade blueberry pie together.
From pillsbury.com
Reviews 5
Total Time 3 hours 0 minutes
Calories 340 per serving
  • Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack. Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. After 30 minutes of baking, cover crust edge with foil to prevent excessive browning, if necessary. Cool at least 2 hours before serving. Serve warm or cold.
See details


EASIEST EVER BLUEBERRY PIE RECIPE - PILLSBURY.COM
An easy blueberry pie is the perfect dessert for summer, and this blueberry pie with premade crust will become your new go-to. Did we mention you can prep this recipe in just 15 minutes? A Pillsbury™ Pie Crust adds a buttery, flaky texture that pairs with delicious berries to create a satisfying blueberry pie that will impress the entire family. All you need are six ingredients to bring this homemade blueberry pie together.
From pillsbury.com
Reviews 5
Total Time 3 hours 0 minutes
Calories 340 per serving
  • Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack. Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. After 30 minutes of baking, cover crust edge with foil to prevent excessive browning, if necessary. Cool at least 2 hours before serving. Serve warm or cold.
See details


MEXICAN PUMPKIN EMPANADAS RECIPE | ALLRECIPES
I guess I made a variation of this recipe :) I used refrigerated biscuit dough regular size, rolled out. Filling (I didn’t want too sweet) large canned pumpkin, 3 tsp pumpkin pie spice and a little extra …
From allrecipes.com
See details


MEXICAN PUMPKIN EMPANADAS RECIPE | ALLRECIPES
I guess I made a variation of this recipe :) I used refrigerated biscuit dough regular size, rolled out. Filling (I didn’t want too sweet) large canned pumpkin, 3 tsp pumpkin pie spice and a little extra …
From allrecipes.com
See details


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