Savory pumpkin and ricotta empanadas have slight maple and bacon hints for a beautiful holiday season appetizer.
As a food lover, I always enjoy trying new things. I want to sample all that life has to offer.
Not only do I want to sample, I want to share the experience with family and friends. There’s nothing better than gathering with a group of people around a spread of finger foods. Food just brings people together. I love to prepare a variety of foods that can easily be eaten while standing and talking, things that can be eaten with your hands or on a small plate.
One of the most interesting pies I’ve ever tasted was a pumpkin blueberry pie. At first, I was skeptical; however, after one bite, I was pleasantly surprised at the realization that berries and pumpkin go so nicely together. My thoughts turned to that berry pumpkin pie as I contemplated which recipe to showcase next.
The berry and spice flavors meld well with the pumpkin in these empanadas. The gently spiced pumpkin, combined with a touch of maple and smoky bacon inside, come together beautifully in these delightful bites. The mixture of sweet and savory makes these pumpkin empanadas a treat to remember.
RECIPE NOTES
- Pie Crust Alternative: If you don’t have store-bought pie crusts on hand, you can use your favorite homemade pie crust recipe. Just ensure you roll it out thinly enough to get the desired number of empanada rounds.
- Filling Consistency: Ensure that the pumpkin mixture is not too wet, as this can make sealing the empanadas challenging and cause them to leak during baking.
- Bacon Variation: If you prefer a smokier flavor, consider using smoked bacon. You can also use turkey bacon for a leaner option.
- Empanada Size: The size of your empanadas can be adjusted based on personal preference. If making smaller or larger empanadas, be sure to adjust the baking time accordingly.
- Storing & Reheating: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F until warmed through.
- Freezing: These empanadas can be frozen before baking. Simply place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. When ready to bake, you can bake them directly from frozen, just add a few extra minutes to the baking time.
- Serving Suggestion: These empanadas are delightful on their own, but they also pair well with a light sour cream or yogurt dip on the side, especially if you want to balance out the sweetness.
Step by Step Guide to Making Maple and Bacon Pumpkin Empanadas
Preparing the Oven and Baking Sheets:
- Preheat the oven to 375°F.
- Line two baking sheets with parchment paper and set aside.
Making the Filling:
- In a large bowl, combine the pumpkin puree, ricotta cheese, brown sugar, maple syrup, pumpkin pie spice, cinnamon, salt, and finely chopped bacon. Mix until well combined.
Preparing the Pie Crust:
- Gently unroll the refrigerated pie dough onto a floured surface.
- With a floured rolling pin, smooth out the pie dough.
- Using a 3-inch round cookie or biscuit cutter, cut out rounds from the dough.
- Re-gather any dough scraps, re-roll, and continue cutting until you have used up all the dough. Repeat the process with the second pie crust. You should end up with approximately 24-28 rounds in total.
Assembling the Empanadas:
- In a separate small bowl, whisk together the egg white and water to create an egg wash.
- Place a small amount of the pumpkin mixture onto the center of each dough round.
- Brush the edges of each round with the egg wash.
- Fold the dough over the filling to form a half-moon shape. Use a fork to crimp the edges and seal each empanada.
- Brush the top of each empanada with more egg wash.
- Sprinkle the tops with the coarse sugar crystals.
Baking:
- Place the assembled empanadas onto the prepared baking sheets.
- Bake in the preheated oven for about 20 minutes, or until the empanadas are golden brown.
- Once baked, remove the empanadas from the oven and let them cool on a wire cooling rack.
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Maple and Bacon Pumpkin Empanadas
- Total Time: 50 minutes
- Yield: 24 empanadas 1x
Description
Savory pumpkin empanadas have slight maple and bacon hints for a beautiful holiday season appetizer.
Ingredients
Units
Scale
- 4 slices bacon, cooked crispy and finely chopped
- 1 box (15 oz) refrigerated pie crusts
- 1/2 can (7.5 oz) pumpkin puree
- 1/4 cup ricotta cheese
- 1/4 cup dark brown sugar
- 1 tbsp pure maple syrup
- 1/4 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 2 tbsp coarse sugar crystals (e.g., Turbinado sugar)
- 1 egg white
- 1 tsp water
Instructions
Preparing the Oven and Baking Sheets:
- Preheat the oven to 375°F.
- Line two baking sheets with parchment paper and set aside.
Making the Filling:
- In a large bowl, combine the pumpkin puree, ricotta cheese, brown sugar, maple syrup, pumpkin pie spice, cinnamon, salt, and finely chopped bacon. Mix until well combined.
Preparing the Pie Crust:
- Gently unroll the refrigerated pie dough onto a floured surface.
- With a floured rolling pin, smooth out the pie dough.
- Using a 3-inch round cookie or biscuit cutter, cut out rounds from the dough.
- Re-gather any dough scraps, re-roll, and continue cutting until you have used up all the dough. Repeat the process with the second pie crust. You should end up with approximately 24-28 rounds in total.
Assembling the Empanadas:
- In a separate small bowl, whisk together the egg white and water to create an egg wash.
- Place a small amount of the pumpkin mixture onto the center of each dough round.
- Brush the edges of each round with the egg wash.
- Fold the dough over the filling to form a half-moon shape. Use a fork to crimp the edges and seal each empanada.
- Brush the top of each empanada with more egg wash.
- Sprinkle the tops with the coarse sugar crystals.
Baking:
- Place the assembled empanadas onto the prepared baking sheets.
- Bake in the preheated oven for about 20 minutes, or until the empanadas are golden brown.
- Once baked, remove the empanadas from the oven and let them cool on a wire cooling rack.
Notes
- Pie Crust Alternative: If you don’t have store-bought pie crusts on hand, you can use your favorite homemade pie crust recipe. Just ensure you roll it out thinly enough to get the desired number of empanada rounds.
- Filling Consistency: Ensure that the pumpkin mixture is not too wet, as this can make sealing the empanadas challenging and cause them to leak during baking.
- Bacon Variation: If you prefer a smokier flavor, consider using smoked bacon. You can also use turkey bacon for a leaner option.
- Empanada Size: The size of your empanadas can be adjusted based on personal preference. If making smaller or larger empanadas, be sure to adjust the baking time accordingly.
- Storing & Reheating: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F until warmed through.
- Freezing: These empanadas can be frozen before baking. Simply place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. When ready to bake, you can bake them directly from frozen, just add a few extra minutes to the baking time.
- Serving Suggestion: These empanadas are delightful on their own, but they also pair well with a light sour cream or yogurt dip on the side, especially if you want to balance out the sweetness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 empanada
- Calories: 115
- Sugar: 4g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 5mg
