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Pumpkin Empanadas + Cream Cheese Icing

November 21, 2014

Preparation Time: approx. 25 minutes

Cooking Time: approximately 30-45 minutes

Serving Size: 3 empanadas with 2 TB icing - Serves about 8

2 Slices on The Slice Plan


8 oz pumpkin puree

1 TB pumpkin spice blend

1 lb unbleached all-purpose flour

½ tsp kosher salt

8 oz butter, unsalted

1 egg

2 TB red wine vinegar

As needed- water

Cream Cheese Icing

2 sticks butter, unsalted

12 oz cream cheese

1 cup powdered (10x) sugar

1 tsp vanilla extract


Preheat oven to 375 degrees. In food processor, combine flour, salt, butter, egg, and vinegar. Pulse until a wet dough forms together. Using extra flour as needed, roll out dough to the size of a large disk about 1-1.5" thick. Wrap in plastic wrap and refrigerator 20 minutes.

Remove from refrigerator and roll out to about ¼" thickness. Using a dough cutter, cut 4" diameter disks, using the remainder of the dough. Combine pumpkin puree with pumpkin pie spice; spoon 1 TB mixture onto each disk. Fold one side over to close; seal with fork. Bake on greased sheet tray or on parchment paper in oven for approximately 25 minutes.

Meanwhile, make a double boiler using a glass bowl over a pot of water. Boil the water to heat the bowl. Add butter and cream cheese, cooking until both are melted. Using a rubber spatula, combine butter and cream cheese completely - the mixture will still appear to have small clumps of cream cheese. Add vanilla and powdered sugar; mix vigorously using rubber spatula until creamy and well combined.

Turn-Out & Storage

Serve hot or at room temperature. Icing should be left at room temperature to remain soft prior to serving.

Icing and empanadas may be stored for up to 3 days under refrigeration.

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