• 1 3/4 cups pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground allspice
• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/3 cups shortening
• 1 cup plus 2 tablespoons milk
• 1 egg white -- beaten
• 1/2 teaspoon ground cinnamon
• 1/4 cup sugar

Combine pumpkin, 3/4 cup sugar, and allspice; stir well, and set aside. Combine flour, 1/2 cup sugar, baking powder and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle 1 cup of milk evenly over surface; stir with a fork until all dry ingredients are moistened. Shape into a ball; chill. Roll out to 1/8-inch thickness; cut into 4-inch circles. Place 1 tablespoon of pumpkin mixture in the center of each circle. Moisten edges with additional milk; fold in half, and press edges together with a fork. Brush empanadas with egg white; place on ungreased baking sheets, and bake at 450 degrees F for 8 to 10 minutes or until golden. Combine 1/4 cup sugar and cinnamon; sprinkle over empanadas while still warm.

NOTES : Makes 1 1/2 dozen.

Origin: Lone Star Legacy I (Pumpkin Patch Website)
Posted By: bobbi744@sojourn.com