Coconut and Pumpkin Empanadas
15Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
PAM® Baking Spray
1 pkg (15 oz each) refrigerated Marie Callender's® Pie Crust, softened as directed on package
3/4 cup solid-pack pumpkin
1/4 cup firmly packed brown sugar
1/4 teaspoon vanilla extract
1/3 cup sweetened flaked coconut
Reddi-wip® Original Dairy Whipped Topping
|% Daily Value|
|Total Fat||10 g||16%|
|Saturated Fat||5 g||25%|
|Dietary Fiber||1 g||4%|
|Vitamin C||1 mg||2%|
|Vitamin A||3575 iu||71%|
Preheat oven to 425°F. Line baking sheet with parchment paper; spray paper with baking spray and set aside.
Roll each pie crust into a 12-inch circle. Cut 4 rounds from each crust using 4-1/2-inch cookie cutter; discard excess crust.
Combine pumpkin, brown sugar and vanilla in small bowl. Divide mixture evenly and spoon a portion into center of each round. Top with coconut. Fold crust in half to enclose filling; press edges with fork to seal and place on baking sheet.
Bake 10 to 15 minutes or until lightly browned. Accompany each with a serving of Reddi-wip. Serve immediately.