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Homemade Pumpkin “Empanadas” using TWO Ingredients!!

Yes, these aren’t your traditional Mexican empanadas. There is a lot more work that goes into making them than what we’re going to do to make these. So, we’re going to call these imitation empanadas! This is as simple as a dessert can get and with all the Thanksgiving preparation you have to do, having something that’s easy is a welcome change. So, I hope you’ll like these! Oh, and they make a perfect treat for any diabetics you might have visiting your dinner table!

 

Here’s your ingredient list:

  • Pre-made Pie Crust
  • Pumpkin Pie Filling (not regular pumpkin)
  • Sugar Substitute (optional)

Tools:

  • Spoon
  • Wax paper
  • Baking pan

The first thin you want to do is unroll your pie crust dough. Once it’s rolled out, cut it lengthwise into three sections. Once those cuts are made, cut four lines horizontally. You can make three cuts if you want to make bigger “empanadas”

Once your dough is cut, spoon a large dollop of pumpkin pie filling on each cut piece.

Next, pinch the edges closed. Use a fork to seal it by pressing the back of the fork firmly over the edges of the pie crust.

Add your empanadas to an ungreased baking sheet and sprinkle a sugar substitute over the tops of each one.

Now, place your baking sheet into the oven at 450* for 15 minutes. Do not let them brown.

Once your 15 minutes are up, pull the baking sheet out of the oven and leave it on a counter to cool. Once the empenadas are cool to the touch, remove from the pan and serve.

That’s it! Now you have the perfect little treats to hand out right along with your Thanksgiving meal!

This really is “easy as pie”.

Happy Thanksgiving, everyone!

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