These gluten-free Empanadas de Calabaza are Mexican pumpkin pastries filled with homemade pumpkin purée sweetened with piloncillo and flavored with cinnamon and cloves. They have a tender, buttery crust that bakes up golden and flaky, with all the familiar flavors of this traditional fall treat. The filling can be prepared ahead of time, making these pumpkin empanadas easier to put together when you're ready to bake.
Pumpkin empanadas, delicate hand pies filled with velvety pumpkin puree, were always a favorite fall treat. The last time I enjoyed one of these homemade Mexican turnovers was in 2019, when my mom so lovingly guided me through the process of making them.
Unfortunately, not everyone in the family was able to enjoy them due to some gluten sensitivities. Since then I have been on the quest to create a gluten-free version.
I have had success creating gluten-free adaptations of other Mexican favorites such as Gluten-Free Tres Leches Cake and Gluten-Free Sopa de Fideo. And now, after a series of experiments, I am happy to say I have landed on an excellent gluten-free rendition of those sweet, tasty pastries.
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For another tasty empanada recipe, check out: Empanadas de Piña.
Ingredients & Substitutions
- Pumpkin Filling: This homemade filling is made with fresh pumpkin, piloncillo, cinnamon sticks, cloves, and water. I recommend making it ahead of time so it has time to cool completely before you fill the empanadas. The filling should be thick, not watery, to help prevent leaks during baking. See my recipe for Puré de Calabaza.
- Gluten-Free Flour: I tested this recipe with Bob's Red Mill Gluten Free 1-to-1 Baking Flour and Primal Palate's Gluten-Free All Purpose Flour. Both worked well in this recipe. For the best results, use a gluten-free flour blend that contains xanthan gum. Other blends may absorb liquid differently, so the dough's texture may vary.
- Butter: Use chilled butter to help create a flaky crust. As the butter melts during baking, it helps form the tender layers in the pastry. For a dairy-free version, use a dairy-free butter substitute that can be used for baking or chilled coconut oil.
- Eggs: Eggs help bind the dough and give it structure. You'll also brush the tops of the empanadas with a beaten egg before baking to help them turn golden.
- Milk: Milk adds moisture and richness to the dough. You can substitute an unsweetened dairy-free milk, preferably one with a neutral flavor.
See recipe card for a full list of the ingredients and quantities.
Can I use canned pumpkin?
- Fresh pumpkin imparts a much better flavor and is preferred, but if you cannot find it, you can use canned pumpkin. Start with a can of pumpkin puree (not pumpkin pie filling), simmer for 20 minutes with 1 piloncillo cone (or half for less sweetness), 1 cinnamon stick and 2-3 whole cloves. Stir occasionally to help the piloncillo dissolve. Remove the cloves and cinnamon stick and allow to cool before using.
How to Make Pumpkin Empanadas
1. Make Pumpkin Filling: Follow my recipe for Puré de Calabaza to make a sweet pumpkin filling that is traditionally used in empanadas. You can prepare the filling ahead of time and refrigerate it for up to 1 week or freeze it for up to 6 months.
2. Combine Dry Ingredients: In a large bowl, stir together the gluten-free flour, baking powder, salt, and sugar. Add the chilled, cubed butter or coconut oil.
3. Cut in the Fat: Use a pastry cutter, fork, or your hands to work the butter or coconut oil into the flour mixture until it resembles coarse cornmeal.
4. Add Wet Ingredients: In a separate bowl, beat the eggs with the milk. Add the egg mixture to the flour mixture and stir until combined.
5. Chill the Dough: Use your hands to bring the dough together into a ball. Cover and refrigerate for at least 1 hour or overnight.
6. Prepare the Dough Balls: Preheat the oven to 375°F and line two baking sheets with parchment paper. Divide the dough into 12 equal portions and roll each into a ball.
7. Flatten the Dough: You can use a rolling pin on a floured surface, but this dough can be sticky, so I find a tortilla press easier to use than a rolling pin. Line both sides of the press with plastic wrap or parchment paper. Press each dough ball into a circle about 5 inches in diameter.
8. Fill the Empanadas: Spoon 1 tablespoon of the cooled pumpkin filling onto one half of each dough circle, leaving the edges clear. Carefully fold the other half over the filling.
9. Seal the Edges: Press the edges together with a fork to seal. Lightly prick the top of each empanada twice with the fork to allow steam to escape while baking.
10. Bush with Egg Wash: Arrange the empanadas on the prepared baking sheets and brush the tops with beaten egg.
11. Bake: Bake for 16-18 minutes or until the empanadas are evenly golden.
Recommended for This Recipe
Tortilla Press
The dough for these empanadas is extra sticky and I found it much easier to use a tortilla press. Plus, then you'll have a press next time you want to make homemade corn tortillas.
How to Serve
Let the empanadas cool for about 20 minutes before serving. This will keep them from breaking and will also let the filling cool down so you don't burn your mouth.
These are great served as a snack or a dessert. They are typically enjoyed during the fall and winter months, especially around the holidays.
Pair them with a Café de Olla, Mocha Latte or homemade latte made with Cashew Coffee Creamer, or Champurrado for an added treat.
How to Store and Reheat
Store leftover empanadas covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Leftovers can be eaten cold or at room temperature, but I prefer them slightly warm. To reheat, place them in a 350°F for about 5-10 minutes or until warm.
Tips from My Kitchen
- Sprinkle with Sugar: After brushing with the egg wash, you can also sprinkle the tops with some granulated sugar for extra shine and sweetness.
- Seal the Edges Well: This will prevent the filling from leaking.
- If your unbaked empanadas are breaking, be sure the filling is not too runny or wet, don't roll the dough too thin, and fill them with a little less pumpkin.
- A Savory Empanada: If you like savory empanadas, be sure to check out my Gluten-Free Empanadas de Sardina.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
More Pumpkin Recipes
Recipe
Gluten-Free Empanadas de Calabaza (Mexican Pumpkin Empanadas)
Equipment
- Pastry cutter
- Rolling pin or tortilla press
- Baking sheets
- Parchment Paper
Ingredients
- 2 cups homemade pumpkin filling chilled
- 3 cups gluten-free all purpose flour with xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 4 tablespoons granulated sugar
- ½ cup butter, chilled and cut into cubes sub with dairy-free butter or chilled coconut oil
- 2 eggs
- ½ cup milk or dairy-free milk with neutral taste
- 1 egg, beaten for egg wash
Instructions
- Make pumpkin filling using my Puré de Calabaza recipe. Ensure it is completely chilled in the refrigerator before assembling the empanadas.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt and sugar.
- Cut in the chilled, cubed butter (or coconut oil) using a pastry cutter until the mixture resembles cornmeal. If you don't have a pastry cutter you can use your hands, a fork, or a potato masher.
- In a separate bowl, beat the 2 eggs with the milk.
- Pour the egg mixture into the dry flour mixture and mix by hand until a cohesive dough forms. If the dough feels too dry or crumbly, add 1 tablespoon of cold water to help it come together.
- Form dough into a ball. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Divide the dough into 12 equal parts and roll into balls.
- This dough can be sticky, so I find a tortilla press easier to use than a rolling pin. Line both sides of the press (or the bottom of a plate will also work) with plastic wrap or parchment paper. Press each dough ball into a circle ⅓ to ½ inch thick and about 5 inches in diameter.
- Spoon 1 tablespoon of the cooled pumpkin filling onto one half of each dough circle, leaving the edges clear. Carefully fold the other half over the filling.
- Spray a fork with cooking spray. Press the edges together with the fork to seal. Lightly prick the top of each empanada twice with the fork to allow steam to escape.
- Arrange the completed empanadas on the prepared cookie sheet.
- Brush the top of each one with the beaten egg.
- Bake for 16-18 minutes, or until the empanadas are evenly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to set completely.
Notes
- If unbaked empanadas are breaking, be sure the filling is not too runny or wet, don't roll the dough too thin, and you can also fill them with a little less pumpkin.
- Make ahead: The dough can be refrigerated for at least 1 hour or overnight. If chilled overnight, let it sit at room temperature for about 20 minutes, or until it is soft enough to divide and shape.
- Keep the dough cool: The dough can soften and become sticky as you work, especially when using coconut oil. Keep the portions you aren't working with in the refrigerator, and work with one dough ball at a time.
Nutrition
Originally published November 29, 2023. Updated October 2026.
Ari
Question for the butter, is it 1/2 cup of melted butter than chilled as cubes or is it 1/2 cup of chilled cubes?
Gemma
Hi Ari, it is a half cup of cold butter, and then you cut it into cubes.
Gloria Broussard
The crust is excellent. My daughter is gluten free and really enjoyed the empanadas. I have my grandmother’s pumpkin filling recipe so I used that instead but the crust was great.
Gemma
Hi Gloria, I am so happy you liked the crust. I tested it so many times and was so happy when I finally got this gluten-free recipe right. Thank you!
Tiffany
This were the most amazing way to start the fall. I love the pumpkin filling and the crust is so flaky and delicious. I can't believe they're gluten-free.
Gemma
Hi Tiffany, I am so happy to hear that! I am so glad you liked them. I can't wait to make them again this fall too!