In a small pot on a low heat add
100% Pumpkin Purée (1 can)
Dark Brown Sugar (3/4 cup)
, vanilla bean caviar and scraped
Vanilla Bean Pod (1/2)
Salt (1 pinch)
Ground Cinnamon (1/2 tsp)
and combine well.
Once filling mixture is bubbling and gently simmering, cover with a lid and simmer on a low heat for 20 minutes. Be sure to stir throughout simmer time.
Once pumpkin filling is thick and paste like, remove from heat and cool completely.
In a large bowl add
All-Purpose Flour (2 1/3 cups)
Granulated Sugar (1/3 cup)
Active Dry Yeast (1/2 Tbsp)
Salt (1/4 tsp)
Ground Cinnamon (1/2 Tbsp)
Unsalted Butter (1/2 cup)
Milk (2/3 cup)
and combine with clean hands. Mix and combine in a bowl until a dough ball forms.
Place on clean work surface and knead for five minutes, then divide the dough into 12 to 14 balls.
Use extra flour for dusting work surface and rolling pin. Roll out dough ball in to a flat disc and add 1 to 1 1/2 Tbsp of cooled pumpkin filling to the center. Fold over the dough encasing the filling and firmly press edges to seal the empanada.
Place on a large baking sheet lined with parchment paper. Continue the process until all empanadas are done. Cover empanadas with cling wrap and allow them to rest for 30 minutes.
Preheat your oven to 350 degrees F (176 degrees C).
Bake in the preheated oven for 18 to 20 minutes.
Remove baked empanadas from oven and cool for 15 minutes. Cool completely to store, they will keep for up to 3 days. They are best eaten within 48 hours.