Coconut and Pumpkin Empanadas
Minutes Prep time: 15
Minutes Total time: 30
Servings: 8
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 8
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 12 mg | 1% |
Carbohydrate | 26 g | 9% |
Cholesterol | 3 mg | 1% |
Total Fat | 10 g | 16% |
Iron | 1 mg | 4% |
Calories | 202 kcal | 10% |
Sodium | 153 mg | 6% |
Protein | 1 g | 3% |
Saturated Fat | 5 g | 25% |
Sugars | 9 g | 1% |
Vitamin C | 1 mg | 2% |
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.
Coconut and Pumpkin Empanadas