Directions:
Cook the pumpkin puree over medium heat for 8-10 minutes stirring frequently.
Mix in the brown sugar and pumpkin pie spice and stir until sugar has dissolved.
Let cool for 15 minutes.
Stir in the mascarpone cheese until combined.
Preheat oven to 425°F.
Line a cookie sheet with parchment paper and set aside.
Whisk together egg and water in a small bowl and set aside.
Unroll pie crust on a lightly floured surface. Roll out just slightly.
Cut out 7-8 rounds using a 4 inch cutter.
Spoon 2 teaspoons of the pumpkin mixture onto the center of each round, leaving room around the edges to seal the empanada later.
Brush edges of rounds with egg wash and use a fork to crimp the edges, keeping them sealed.
Brush the tops of the empanadas with the egg wash and sprinkle with sugar if desired.
Use a sharp knife to cut 2 to 3 slits in the top of the empanadas.
Bake for 10 – 12 minutes or until golden brown and let cool slightly.
Glaze
Whisk together the powdered sugar and creamer until smooth. Drizzle over the top of the cooled empanadas and let set up for several minutes.
Store leftovers in an airtight container in the refrigerator.
Enjoy !!
