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Quick tips & how to cook instructions & ingredient information 2 c Unbleached white flour 2 tb Sugar 2 ts Baking powder 1/2 ts Salt 1/2 c Shortening 1/4 c Cold sweet butter 1 tb Brandy 3 tb Milk 16 oz Canned pumpkin puree 3/4 c Brown sugar 2 ts Cinnamon, or 2 teaspoons minced wild anise leaves 1/4 ts Freshly grated nutmeg 1 Egg 2 ts Pure vanilla 1 Egg beaten with 1 tablespoon water for glaze 2 tb Sugar mi ed with 1 teaspoon cinnamon Thanksgiving day, I whipped up the following in lieu of the traditional pumpkin (ho hum) pie. Both the crust and the filling are e cellent. The flavors are a bit richer and more interesting than the traditional punkin' pie (at least my punkin' pie). The only problem that I encountered was that the dough was a bit hard to handleit tended to tear and was a bit hard to roll out thin. That may be because instead of chilling it for a half hour like the recipe says, I put it in the fridge and forgot about it for two and a half hours It seemed to get easier to handle as it warmed up. Also, instead of making the dough by hand, I used my food processor and it turned out just fine. Just don't over process the dough if you do it that way These remind me of Me ican Dim Sum. In fact I'm sure that they'd be good with meat fillings toosay, curried pork or beef and onions (without the final sprinkling of cinnamon sugar though). Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 knives. The mi ture should resemble coarse meal. Combine brandy and milk, and drizzle over flour mi ture, stirring with a fork to distribute. Do not over blend. Form into a flat disc and wrap in plastic wrap. Chill for 30 minutes. Preheat oven to 400F. To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla. When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4 or 5 inch circles. Place about 2 tablespoons pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake for 15 to 18 minutes, or until golden. While still warm, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, warm in a 350F oven for 8 minutes. Makes 14 to 16 empanadas. Pumpkin Empanadas (Jacqueline Higuera McMahan) When Grandmama made these little pies she included anise, which grew wild around our rancho. San Francisco Chronicle, 11/14/90. Posted by Stephen Ceideburg November 24 1990. Pumpkin Empanadas recipe and other thanksgiving recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Rating: 3.5 876 people have voted Last Reviewed on 2019-09-19 2019 Cooking Recipes » Thanksgiving Recipes » Pumpkin Empanadas Thursday, Sep 19 2019 2019 Best Cooking Recipes New Recipes Grilled Mahimahi w Red Onion Couscous Chunky Papaya Avoc Grilled Mahi Mahi with Pineapple Bourride Of Mahi Mahi with Garlic Mayonnaise New Cooking Recipes Rich DateNut Chocolate Chip Cookies Recipe 1/2 c Butter or margarine soften 3/4 c Brown sugar firmly packed 1 lg Egg 1 tb Vanilla e tract 3/4 c Dates chopped 1 c All purpose flour 1/2 ts Baking soda 1/4 ts Baking powder 1/2 ts Salt 2 c Semisweet chocolate morsels 12 oz 34 c Walnuts coarsely chopped 1/2 c Flaked coconut Beat butter at medium speed with an electric mi er until creamy gradually add brown sugar, beating well. Stir in egg and vanilla, beating well. Add dates let stand 5 minutes. Combine flour, baking soda, baking powder, and salt. Beat butter mi ture at high speed 3 minutes, ... 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