Coconut and Pumpkin Empanadas

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Easy dessert empanadas are made using refrigerated pie crust that is filled with a sweetened pumpkin mixture and shredded coconut before baking

  • 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
  1. Preheat oven to 425°F. Line baking sheet with parchment paper; spray paper with baking spray and set aside.
  2. 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.
  3. 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.
  4. Bake 10 to 15 minutes or until lightly browned. Accompany each with a serving of Reddi-wip. Serve immediately.
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Nutrition Information
Calories: 202 View complete nutrition information
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