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.
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.
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
- 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
