Learn how to make the best Mexican Empanadas de Calabaza with a flaky, golden gluten-free crust that’s so delicious, you won’t even believe they’re gluten-free! Filled with a homemade, spiced pumpkin filling, these empanadas bring the perfect balance of texture and flavor. Whether you're celebrating the holidays or simply indulging in a cozy dessert, this recipe delivers on both tradition and taste and is sure to become a favorite.
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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Why You'll Love This Recipe
- Flaky Crust: My favorite thing about this recipe is the light, buttery, flaky crust that is incredibly delicious.
- Homemade Pumpkin Filling The velvety pumpkin filling is made with piloncillo, cinnamon, cloves, and fresh pumpkin and is the perfect, sweet complement to the flavor of the crust.
- You Can't Tell It's Gluten-Free: This is the reason that I think you'll really fall in love with this recipe. Even though the empanadas are completely gluten-free, the texture and flavor are so amazing that you would never know.
For more delicious recipes featuring pumpkin, try this Pumpkin Spice Horchata or Pumpkin Arroz con Leche.
Ingredients & Substitutions
- Pumpkin Filling: Check out the recipe for pumpkin filling, made with fresh pumpkin, piloncillo, cloves, cinnamon sticks, and water.
- Gluten-Free Flour: I tested this recipe using Bob's Red Mill 1 to 1 baking flour which contains xanthan gum. I am assuming any similar gluten-free flour will work with this recipe, but I only tested it with this one.
- Baking Powder helps the dough rise and become light and airy.
- Salt balances the sweetness.
- Butter: Chilled butter is kneaded into the dough, which forms layers as it melts during baking and creates the flaky pastry crust.
- Eggs: Eggs help bind the dough and keeps it from becoming too dry. One beaten egg will also be used as an egg wash to helps give the empanadas a beautiful golden color.
- Milk: Milk adds a richness and sweetness to the dough.
- Sugar: Complements the sweetness of the filling and aids in browning during baking.
See recipe card for quantities.
How to Make Pumpkin Empanadas
1. Make Pumpkin Filling: Follow my recipe for Puré de Calabaza to create a sweet pumpkin filling that is traditionally used in empanadas. The filling can be made in advance and stored in the refrigerator for 1 week or frozen for up to 6 months.
2. Dry Ingredients: Stir together the flour, baking powder, salt and sugar. Add cubed butter.
3. Combine Butter: Cut in the cold butter until the mixture resembles cornmeal. You can either use a pastry cutter or your hands.
4. Combine Ingredients: Beat eggs with the milk. Add milk mixture to the flour mixture and combine.
5. Make the Dough: Use your hands to form dough into a ball. Cover and place in the refrigerator for one hour.
6. Prepare for Baking: Place oven rack in the middle of the oven and preheat at 400°F. Line two cookie sheets with parchment paper. Divide the dough into 12 equal parts and roll into balls.
7. Roll and Flatten: You can certainly roll out each ball on a floured surface using a rolling pin. However, this dough is extra sticky and I found it much easier to use a tortilla press. To do so, line both sides of a tortilla press (or the bottom of a plate will also work) with two sheets of plastic or parchment paper. Flatten each ball to ¼"- ½" thick and about 5" in diameter.
8. Fill: Place about 1 tablespoon of pumpkin puree on one-half of the flattened dough. Carefully fold over the dough to cover the filling.
9. Seal: Use a fork to press along the edges to seal. Then use the fork to lightly prick the top of the empanadas twice. This helps steam escape while baking.
10. Egg Wash: Place completed empanadas on the prepared cookie sheet. Brush the top of each one with a beaten egg.
11. Bake: Bake for 15 minutes or until slightly golden. Then, place under the broiler for 2-3 minutes until golden brown.
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 and Variations
- Dairy-Free Variation: Use dairy-free butter and swap the milk for a nut milk or water.
- 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.
FAQ
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 do I prevent the empanadas from becoming soggy?
Puncturing the tops with a fork before baking allows steam to escape, preventing the empanadas from becoming soggy.
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.
Related
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Recipe
Gluten-Free Empanadas de Calabaza
Equipment
- Pastry cutter
- Rolling pin or tortilla press
- Baking sheets
- Parchment Paper
Ingredients
- 2 cups homemade pumpkin filling
- 3 cups gluten-free all purpose flour with xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup butter, chilled and cut into cubes
- 2 eggs
- ½ cup milk (or nut milk or water)
- 4 tablespoons granulated sugar
- 1 egg, beaten
Instructions
- Make pumpkin filling using my Puré de Calabaza recipe. The filling can be made in advance and stored in the refrigerator for 1 week or frozen for up to 6 months.
- In a large mixing bowl, stir together the flour, baking powder, salt and sugar. sembles cornmeal. You can either use a pastry cutter or your hands.
- Add chilled butter and use a pastry cutter to cut in the cold butter until the mixture resembles cornmeal. If you don't have a pastry cutter you can use your hands or even a potato masher.
- In a separate bowl, beat eggs with the milk.
- Add milk mixture to the flour mixture and use your hands to combine. If the dough is too dry to combine, add a tablespoon of water.
- Form dough into a ball, cover and place in the refrigerator for one hour.
- After the hour, place oven rack in the middle of the oven and preheat at 400°F. Line two baking sheets with parchment paper.
- Divide the dough into 12 equal parts and roll into balls.
- You can roll out each ball on a floured surface using a rolling pin. However, this dough is extra sticky and it is so much easier to use a tortilla press. To do so, line both sides of a tortilla press (or the bottom of a plate will also work) with two sheets of plastic or parchment paper. Flatten each ball to ¼"- ½" thick and about 5" in diameter.
- Place about 1 tablespoon of pumpkin puree on one-half of the flattened dough. Carefully fold over the dough to cover the filling.
- Spray a fork with cooking spray. Use the fork to press along the edges to seal them closed. Then use the fork to lightly prick the top of the empanadas twice which will help steam escape while baking and ensure even cooking.
- Place completed empanadas on the prepared cookie sheet.
- Brush the top of each one with the beaten egg.
- Bake for 15 minutes or until slightly golden. Then, place under the broiler for 2-3 minutes until golden brown.
- Cool on the baking sheet for 5 minutes, then place on a cooling rack for another 15 minutes.
Notes
- If your 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.
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!