Comments on: Mexican Empanadas de Calabaza (pumpkin empanadas)

By: RV

RV — Wed, 25 Oct 2023 19:04:03 +0000

You mention cloves in your essay for the filling but you only list anise, nutmeg and cinnamon.

By: Annie Cruz

Annie Cruz — Thu, 12 Oct 2023 02:03:41 +0000

I love this recipe so much! They smell so good when freshly baked! My kids loved it and devoured it in seconds. Will definitely make this again!

By: Kimberly Lopez

Kimberly Lopez — Sat, 30 Sep 2023 21:22:43 +0000

These Pumpkin Empanadas are so good! The warm, spiced aroma and sweet taste make them a personal favorite. Pure comfort in every bite!

By: Maricruz Avalos

Maricruz Avalos — Sat, 16 Sep 2023 05:03:54 +0000

In reply to Kaytee. For substituting the butter, same amount.

By: Kaytee

Kaytee — Sat, 16 Sep 2023 01:36:55 +0000

How much shortening do I use?

By: Maricruz Avalos

Maricruz Avalos — Thu, 24 Aug 2023 06:01:59 +0000

In reply to Sara. Hi Sara, 15oz/425g will be enough to make this recipe.

By: Sara

Sara — Wed, 23 Aug 2023 20:16:20 +0000

Since I’m using canned; exactly how much (qty) canned pumpkin is used? Plz & ty!

By: Gwen Aegle

Gwen Aegle — Sun, 13 Aug 2023 05:45:54 +0000

Delighted in crafting pumpkin empanadas, a symphony of spiced pumpkin encased in flaky pastry. Each bite evoked autumnal warmth and nostalgic flavors, a true treat that captured the season’s essence.

By: Erica

Erica — Sun, 14 Nov 2021 00:07:16 +0000

I had some leftover homemade pumpkin puree from a failed donuts recipe I tried and I didn’t want it to go bad, these would be perfect for it. I need to make sure I don’t overstuff mine, I always end up adding too much filling in these.