Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Can pumpkin 1 1/3 c Shortening
3/4 c Sugar 1 c Milk
1 ts Ground allspice Milk (yes, it's correct)
4 c All-purpose flour 1 ea Egg white; beaten
1/2 c Sugar 1/4 c Sugar
1 tb Plus 1 tspn baking powder 1/2 ts Ground cinnamon
1 ts Salt

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 milk evenly over surface; stir with a fork until all
dry ingredients are moistened. Shape into a ball; chill. Roll out
to 1/8th-inch thickness; cut into 4-inch circles.
Place about 1 tablespoon pumpkin mixture in 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. Yield: about 1-1/2 dozen.

From Mrs. Mack C. Ivy of Texas in October, 1982 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-19-95

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