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Coconut and Pumpkin Empanadas

Active Time: 30 Minutes

Total Time: 30 Minutes

Serves: 8


Coconut and Pumpkin Empanadas


  • Preheat oven to 425°F. Line baking sheet with parchment paper; spray paper with baking spray and set aside.
  • Roll each pie crust into a 12-inch circle. Cut 4 rounds from each crust using 4-1/2-inch cookie cutter; discard excess crust.
  • Combine pumpkin, brown sugar and vanilla in small bowl. Divide mixture evenly and spoon a portion into center of each round. Top with coconut. Fold crust in half to enclose filling; press edges with fork to seal and place on baking sheet.
  • Bake 10 to 15 minutes or until lightly browned. Accompany each with a serving of Reddi-wip. Serve immediately.


Serving Size: 8 servings (1 empanada each)
  • Calories 202kcal -
  • Total Fat 10g -
  • Saturated Fat 5g -
  • Cholesterol 3mg -
  • Sodium 153mg -
  • Carbohydrates 26g -
  • Fiber 1g -
  • Protein 1g -