Authentic Gluten-Free Mexican Empanadas de Calabaza: Flaky Pumpkin Hand Pies with Spiced Filling
Discover how to craft the most delectable Mexican Empanadas de Calabaza featuring a golden, incredibly flaky gluten-free crust that will amaze your taste buds – you won’t believe it’s gluten-free! Each empanada is generously filled with a luscious, homemade spiced pumpkin puree, delivering a perfect symphony of textures and authentic fall flavors. Ideal for holiday celebrations or simply as a comforting, cozy dessert, this recipe beautifully blends tradition with irresistible taste and is destined to become a cherished favorite in your kitchen.
For me, pumpkin empanadas, those tender, sweet hand pies brimming with velvety pumpkin puree, have always symbolized the warmth and comfort of the fall season. The last time I had the pleasure of enjoying these homemade Mexican turnovers was back in 2019, when my mother, with her characteristic love and patience, guided me through the traditional art of making them from scratch. It was a cherished memory, filled with the aroma of cinnamon and a sense of family tradition.
However, as years passed, some family members developed gluten sensitivities, which unfortunately meant they could no longer partake in this beloved treat. This realization ignited a personal mission: to create a gluten-free version that sacrificed none of the original’s incredible flavor or texture. I wanted everyone at the table to enjoy the magic of these pumpkin delights.
My journey to adapt classic Mexican recipes to be gluten-free has seen its share of triumphs, including successful renditions of favorites like Gluten-Free Tres Leches Cake and a hearty Gluten-Free Sopa de Fideo. These experiences provided invaluable lessons in gluten-free baking. After numerous experiments, adjustments, and taste tests, I am absolutely thrilled to announce that I have finally perfected an outstanding gluten-free take on these sweet, savory pastries. This recipe captures the essence of traditional Mexican pumpkin empanadas, making them accessible for everyone without compromising on deliciousness.
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Why You’ll Adore This Gluten-Free Empanada Recipe
- Incredibly Flaky Crust: The standout feature of this recipe is undoubtedly its light, rich, and utterly flaky crust. Despite being completely gluten-free, it achieves a delicate crispness and a buttery taste that rivals traditional pastry. Each bite offers a satisfying crunch followed by a tender interior, making it truly irresistible. You’ll be amazed by how perfectly it holds the sweet filling while offering such a delightful texture.
- Authentic Homemade Pumpkin Filling The heart of these empanadas lies in their luscious pumpkin filling. Crafted from fresh pumpkin and sweetened with traditional piloncillo, then warmly spiced with cinnamon and cloves, this puree is nothing short of perfection. Its velvety texture and complex, comforting flavors provide the ideal sweet complement to the buttery, crisp crust, creating a harmonious balance that is truly Mexican in spirit.
- Undetectably Gluten-Free: This is the ultimate reason why this recipe will become a cherished part of your culinary repertoire. We’ve mastered a gluten-free dough that is so superb in both texture and flavor, no one will ever suspect it’s free of gluten. It offers all the joy and deliciousness of classic empanadas, ensuring that everyone can indulge without compromise or even noticing the difference. Get ready to impress!
For more delicious recipes featuring pumpkin, try this Pumpkin Spice Horchata or Pumpkin Arroz con Leche.
Essential Ingredients & Smart Substitutions
- Pumpkin Filling: The soul of these empanadas is the rich, spiced pumpkin filling. While you can use canned pumpkin in a pinch (see FAQ for tips), I highly recommend my homemade pumpkin filling. Made with fresh pumpkin, traditional piloncillo (Mexican brown sugar cone), aromatic cloves, and fragrant cinnamon sticks, it creates a depth of flavor that is truly authentic and unparalleled.
- Gluten-Free Flour: Success with gluten-free baking often depends on the right flour blend. I’ve specifically tested and recommend Bob’s Red Mill 1 to 1 baking flour for this recipe, as it already contains xanthan gum. Xanthan gum is crucial in gluten-free baking because it mimics the elasticity and binding properties of gluten, preventing your dough from becoming crumbly. While other similar gluten-free blends with xanthan gum might work, using the recommended type will ensure the best flaky crust.
- Baking Powder This leavening agent is essential for creating a light and airy dough. It reacts when mixed with liquid and heat, producing carbon dioxide bubbles that expand the dough and contribute to the empanadas’ tender texture.
- Salt Just a small amount of salt plays a vital role in enhancing all the flavors in the dough and balancing the sweetness of both the crust and the pumpkin filling. Don’t skip it!
- Butter: For that signature flaky pastry crust, chilled, unsalted butter is key. When cut into the dough, these cold butter pieces create pockets. As the empanadas bake, the water in the butter turns to steam, pushing apart the layers of dough and resulting in an incredibly light and flaky texture. Ensure your butter is very cold!
- Eggs: Eggs serve a dual purpose here. In the dough, they act as a binder, adding moisture and structure, preventing the gluten-free dough from becoming too dry or brittle. Additionally, one beaten egg is reserved for an egg wash, which, when brushed over the empanadas before baking, gives them that beautiful, glossy golden-brown finish.
- Milk: Adding milk to the dough contributes richness and a subtle sweetness, making the crust even more tender and flavorful. For a dairy-free option, you can easily substitute with your favorite nut milk (like almond or cashew milk) or even water, though milk will offer a slightly richer result.
- Sugar: Granulated sugar not only complements the sweetness of the pumpkin filling but also aids in the browning process during baking, contributing to the empanadas’ attractive golden crust.
See recipe card below for exact quantities.
Step-by-Step Guide to Crafting Perfect Pumpkin Empanadas
1. Prepare the Pumpkin Filling: Begin by making your delicious Puré de Calabaza. This sweet, spiced pumpkin filling is the traditional heart of Mexican empanadas and truly makes a difference. The best part? You can prepare the filling up to a week in advance and store it in the refrigerator, or even freeze it for up to six months, saving you time on baking day. Make sure it’s cooled completely before using.
2. Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the gluten-free flour, baking powder, salt, and granulated sugar. Ensuring these dry ingredients are well combined is important for an even distribution of leavening and flavor throughout your dough. Next, add the very cold, cubed butter into this mixture.
3. Incorporate the Cold Butter: This step is critical for a flaky crust. Using a pastry cutter, your fingertips, or even a potato masher, ‘cut’ the cold butter into the flour mixture. Work quickly to prevent the butter from melting. Continue until the mixture resembles coarse cornmeal, with some pea-sized pieces of butter still visible. These butter pockets are what create the delightful layers and flakiness in the baked empanadas.
4. Combine Wet and Dry Ingredients: In a separate small bowl, whisk together the two eggs with the milk until well combined. Gradually add this milk and egg mixture to the flour and butter mixture. Stir with a spatula or your hands until a cohesive dough begins to form. Be careful not to overmix, which can make gluten-free dough tough.
5. Form and Chill the Dough: Use your hands to gently gather the dough and form it into a smooth ball. Wrap the dough tightly in plastic wrap or place it in an airtight container. Refrigerate for at least one hour. Chilling the dough is essential; it allows the flour to fully hydrate, makes the dough less sticky, and solidifies the butter, which is crucial for achieving that desired flaky texture.
6. Prepare for Baking: After the dough has chilled sufficiently, position an oven rack in the middle of your oven and preheat to 400°F (200°C). Line two large cookie sheets with parchment paper to prevent sticking and ensure easy cleanup. Remove the dough from the refrigerator and divide it into 12 equal portions. Roll each portion into a smooth ball.
7. Roll and Flatten the Dough: While you can certainly roll out each dough ball on a lightly floured surface with a rolling pin, be aware that gluten-free dough can be extra sticky. I’ve found it significantly easier and more consistent to use a tortilla press for this step. To do so, line both sides of the tortilla press (or the bottom of a sturdy plate) with two sheets of plastic wrap or parchment paper. Place a dough ball in the center, then gently press to flatten it into a circle approximately ¼” to ½” thick and about 5″ in diameter. This method ensures uniform thickness and less sticking.
8. Fill Each Empanada: Carefully peel one flattened dough circle from the plastic wrap/parchment. Place approximately 1 tablespoon of the cooled pumpkin puree onto one half of the dough circle, leaving a small border around the edge. Gently fold the other half of the dough over the filling, aligning the edges to form a semi-circle. Ensure the filling is centered to prevent leakage.
9. Seal and Vent: To seal the empanadas securely, spray a fork lightly with cooking spray to prevent sticking. Use the tines of the fork to gently press along the curved edges of the dough, creating a decorative crimped seal that will keep the filling contained during baking. Once sealed, use the same fork to lightly prick the top of each empanada twice. These small vents are important as they allow steam to escape while baking, preventing the empanadas from puffing up excessively or becoming soggy.
10. Apply Egg Wash: Once all your empanadas are filled and sealed, carefully transfer them to the prepared cookie sheets, ensuring they are spaced evenly. In a small bowl, whisk the remaining egg until well beaten. Using a pastry brush, lightly brush the top of each empanada with this egg wash. This step is essential for achieving a beautiful, shiny, golden-brown crust as they bake.
11. Bake to Golden Perfection: Place the cookie sheets in the preheated oven and bake for 15 minutes, or until the empanadas appear lightly golden and the crust is set. For an extra crisp and beautifully caramelized finish, carefully transfer them under the broiler for an additional 2-3 minutes. Keep a very close eye on them during this stage, as broilers can brown quickly. Once golden brown, remove them from the oven.
12. Cool Before Serving: Allow the baked empanadas to cool on the baking sheet for at least 5 minutes. Then, carefully transfer them to a wire cooling rack to cool for another 15-20 minutes. This allows the filling to set and prevents the bottoms from becoming soggy, ensuring a perfect texture and preventing any burnt mouths from the hot filling.
Recommended Kitchen Tools for This Recipe
Tortilla Press
Working with gluten-free dough can sometimes be a bit more challenging due to its stickier nature. A tortilla press becomes an invaluable tool here, making the process of flattening individual dough balls incredibly easy and uniform. Not only will it simplify your empanada-making, but it will also be ready for you the next time you decide to make authentic homemade corn tortillas, adding another versatile tool to your kitchen arsenal.
How to Serve Gluten-Free Empanadas de Calabaza
The waiting is the hardest part, but it’s crucial! Allow your freshly baked empanadas to cool for about 20 minutes before taking that first bite. This cooling period is important for two reasons: it prevents them from breaking apart when handled, and it allows the rich pumpkin filling to cool down just enough so you don’t burn your mouth. These delightful pastries are incredibly versatile; they make an exquisite snack any time of day or a charming dessert after a meal. Traditionally, pumpkin empanadas are most enjoyed during the crisp fall and winter months, especially around the festive holiday season, bringing a touch of Mexican warmth to any gathering.
For an authentic Mexican experience, consider pairing these sweet treats with a classic warm beverage. A steaming cup of Café de Olla, with its subtle hints of cinnamon and piloncillo, would be a perfect match. Alternatively, indulge with a rich Mocha Latte, a comforting homemade latte made with a creamy Cashew Coffee Creamer, or the ultimate Mexican hot chocolate, Champurrado. Each pairing promises an added layer of cozy treat perfection.
How to Store and Reheat Leftovers
Should you find yourself with any delightful leftovers (a rare occurrence!), you can store your gluten-free empanadas easily. Keep them covered at room temperature for up to 2 days, or if you prefer to extend their freshness, place them in an airtight container in the refrigerator for up to 5 days. They are quite versatile and can be enjoyed cold or at room temperature, making them a convenient grab-and-go snack.
However, for the ultimate experience, I personally prefer them slightly warm, which helps to revive that flaky crust and aromatic filling. To reheat, simply place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until they are gently heated through. Avoid the microwave, as it can make the crust soggy.
Expert Tips and Creative Variations
- Dairy-Free Variation: Making these empanadas dairy-free is simple! Just swap the traditional butter for a high-quality dairy-free butter alternative, and substitute the cow’s milk with your preferred nut milk (such as almond or cashew milk) or even water. Ensure your dairy-free butter is very cold for the best results.
- Sprinkle with Sugar: For an extra touch of sweetness and a beautiful, sparkling finish, consider sprinkling the tops of your empanadas with some granulated sugar immediately after brushing them with the egg wash. This will create a delightful subtle crunch and an appealing golden gleam.
- Seal the Edges Well: This tip cannot be stressed enough! A secure seal around the edges of your empanadas is crucial to prevent the delicious pumpkin filling from leaking out during baking. Take your time to press firmly with the fork, ensuring every edge is tightly crimped.
- Troubleshooting Breaking Empanadas: If your unbaked empanadas are prone to breaking or cracking, there are a few things to check. Ensure your pumpkin filling isn’t too runny or wet; a thicker filling is easier to manage. Also, avoid rolling the dough too thin – aim for that ¼” to ½” thickness. Lastly, if all else fails, try filling them with slightly less pumpkin puree to reduce internal pressure.
- A Savory Empanada Twist: If your palate leans towards savory delights, don’t miss out on my equally delicious Gluten-Free Empanadas de Sardina. They offer a fantastic contrast to these sweet pumpkin hand pies!
Frequently Asked Questions About Pumpkin Empanadas
Can I use canned pumpkin puree for the filling?
While fresh pumpkin undoubtedly imparts a richer, more authentic flavor and is always preferred for the best results, you can certainly use canned pumpkin puree if fresh pumpkin is not readily available. However, to elevate its taste and bring it closer to our traditional homemade filling, don’t just use it straight from the can. Start with one can of 100% pumpkin puree (ensure it’s not pumpkin pie filling, which is already spiced and sweetened). Simmer it gently in a saucepan for about 20 minutes with one piloncillo cone (or half for a less intense sweetness), one cinnamon stick, and 2-3 whole cloves. Stir occasionally to help the piloncillo dissolve completely. Once simmered, remove the cloves and cinnamon stick, and allow the spiced pumpkin puree to cool completely before using it to fill your empanadas. This simple step will significantly enhance the flavor.
How do I prevent the empanadas from becoming soggy?
Preventing soggy empanadas is key to enjoying their delicious flaky crust. There are a few important steps to ensure they stay crisp: First, make sure you puncture the tops of the empanadas twice with a fork before baking. These small vents are crucial as they allow steam to escape during the baking process, which helps prevent the crust from becoming waterlogged. Second, avoid overfilling your empanadas, as excess moisture from the filling can also contribute to sogginess. Lastly, ensure they are baked thoroughly until golden brown, and then allow them to cool properly on a wire rack for at least 15-20 minutes after baking to allow any remaining steam to escape and the crust to firm up.
I hope you enjoy this delightful recipe! If you try making these Gluten-Free Empanadas de Calabaza, please leave me a commentwith a star rating below—your feedback is greatly appreciated. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch with all my latest recipes and culinary adventures. Don’t forget to subscribe to my newsletter for exclusive content and updates!
Related Recipes You Might Enjoy
Looking for other delicious recipes like this? Explore these delightful options from my kitchen:
- Peach Pico de Gallo
- Strawberry Mango Agua Fresca
- Mandarin Agua Fresca with Mint
- Agua De Sandia (Watermelon Agua Fresca)
Recipe
Gluten-Free Empanadas de Calabaza
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
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Pastry cutter
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Rolling pin or tortilla press
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Baking sheets
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Parchment Paper
Ingredients
- 2 cups homemade pumpkin filling
- 3 cups gluten-free all purpose flour with xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, chilled and cut into small cubes
- 2 large eggs (plus 1 extra for egg wash)
- ½ cup milk (or nut milk or water for dairy-free)
- 4 tablespoons granulated sugar
- 1 large egg, beaten (for egg wash)
Instructions
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First, prepare your sweet and spiced homemade pumpkin filling using my dedicated Puré de Calabaza recipe. This step can be done well in advance, as the filling stores beautifully in the refrigerator for up to 1 week or can be frozen for as long as 6 months. Ensure the filling is completely cooled before proceeding.
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In a spacious mixing bowl, combine the gluten-free flour, baking powder, kosher salt, and granulated sugar. Whisk these dry ingredients thoroughly to ensure they are evenly distributed, which is crucial for consistent flavor and texture in the dough.
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Add the very cold, cubed unsalted butter to the dry ingredient mixture. Using a pastry cutter, your clean fingertips, or even a potato masher, ‘cut’ the butter into the flour. Work quickly to prevent the butter from melting. Continue until the mixture resembles coarse cornmeal with small, pea-sized pieces of butter still visible. These pockets of cold butter are essential for creating the incredibly flaky crust.
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In a separate smaller bowl, beat the 2 eggs with the milk until they are well combined. This liquid mixture will bind your dough.
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Pour the egg and milk mixture into the flour and butter mixture. Use your hands or a sturdy spatula to gently combine the ingredients until a cohesive dough forms. Be careful not to overmix, as this can make gluten-free dough tough. If the dough seems too dry to come together, add a tablespoon of cold water at a time until it reaches the right consistency.
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Once the dough has formed, gently shape it into a ball. Wrap it tightly in plastic wrap or place it in an airtight container, and refrigerate for at least one hour. Chilling is vital as it allows the gluten-free flour to hydrate fully and firms up the butter, making the dough easier to handle and contributing to the flakiness of the final product.
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After the chilling period, preheat your oven to 400°F (200°C) and adjust an oven rack to the middle position. Line two large baking sheets with parchment paper to prevent sticking and for easier cleanup.
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Remove the dough from the refrigerator. Divide the dough into 12 equal portions, then roll each portion into a smooth, even ball.
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To flatten the dough balls, you can use a rolling pin on a lightly floured surface, but due to the sticky nature of gluten-free dough, using a tortilla press is highly recommended for ease and uniformity. If using a tortilla press, line both sides with two sheets of plastic wrap or parchment paper. Place a dough ball in the center and gently press to flatten it to approximately ¼” to ½” thick and about 5″ in diameter. This method helps maintain even thickness and prevents the dough from sticking excessively.
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Carefully peel a flattened dough circle from the plastic or parchment. Place about 1 tablespoon of the cooled pumpkin puree onto one half of the dough, leaving a small border around the edge. Gently fold the other half of the dough over the filling to create a semi-circle, ensuring the edges align.
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Lightly spray a fork with cooking spray to prevent sticking. Use the tines of the fork to press along the curved edges of the empanada, sealing the dough firmly and creating a decorative crimped pattern. Then, lightly prick the top of each empanada twice with the fork; this allows steam to escape during baking, preventing the empanadas from bursting or becoming soggy.
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Carefully transfer the completed empanadas to your prepared baking sheets, ensuring they are spaced a couple of inches apart to allow for even baking.
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In a small bowl, lightly beat the remaining egg for the egg wash. Using a pastry brush, generously brush the top surface of each empanada with the beaten egg. This egg wash will give them a beautiful golden sheen and help achieve a perfectly crisp crust.
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Bake the empanadas in the preheated oven for 15 minutes, or until they are lightly golden and the crust appears set. For an extra golden-brown finish and added crispness, carefully place them under the broiler for an additional 2-3 minutes. Keep a very close eye on them during this short broiling period, as they can brown quickly.
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Once baked, remove the empanadas from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire cooling rack to cool completely for at least another 15 minutes. This cooling time allows the filling to set and prevents the bottoms from becoming soggy.
Notes
- If you find that your unbaked empanadas are breaking or cracking, there are a few adjustments you can make to ensure a smoother process. First, verify that your pumpkin filling isn’t too runny or wet; a slightly thicker filling will be easier to work with. Second, avoid rolling the dough too thin; a thickness of ¼” to ½” is ideal for structural integrity. Lastly, try reducing the amount of pumpkin puree you use for each empanada, as overfilling can put too much pressure on the delicate dough.