Pumpkin Recipes.

Pumpkin Empanadas

INGREDIENTS: Submitted by T. Dewese (OH)                           1 3/4 cups pumpkin puree 3/4 cup granulated sugar 1 teaspoon ground allspice 4 cups all-purpose flour 1/2 cup sugar 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon salt 1-1/3 cups shortening 1 cup plus 2 tablespoons milk 1 egg white (beaten) 1/2 teaspoon ground cinnamon 1/4 cup sugar

DIRECTIONS:   Combine pumpkin, 3/4 cup sugar, and allspice. Stir well, and set aside. Stir in flour, 1/2 cup sugar, baking powder and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle 1 cup of milk evenly over surface; stir until all dry ingredients are moistened. Shape into a ball; chill. Roll out to 1/8-inch thickness. Cut into 4-inch circles. Place 1 tablespoon of pumpkin mixture in the center of each circle. Moisten edges with additional milk; fold in half, and press edges together with a fork. Brush empanadas with egg white; place on ungreased baking sheets, and bake at 450 degrees F for 8 to 10 minutes or until golden. Combine 1/4 cup sugar and cinnamon; sprinkle over empanadas while still warm.

YIELD: 18