Dessert for 12

Pumpkin Turnovers

Name: Pumpkin Turnovers
Total time: 190 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 2 1/2 lb pumpkin seeded without skin and cut in large cubes; 6 oz piloncillo or brown sugar; 1/4 cup water; 1 cinnamon stick of about one inch; 1 tsp ground cinnamon; 1 tsp ground anise seeds; 1/4 tsp ground clove spice; 2 1/2 cups all-purpose flour; 2 eggs lightly beaten; 1/3 cup warm milk; 1 tsp dry yeast; 1/4 cup sugar; 1/2 stick melted butter; 1/4 tsp salt; 1 egg lightly beaten to brush the empanadas

$2.47for 4190 minServes 12

Yeasted pastry holds spiced pumpkin filling, then bakes until golden for a warm handheld dessert.

Photo: mexicoinmykitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 2.5 lb$1.29/lb typical	2.5 lb	$3.23Typical price
	Eggs, 3$0.30 each typical	3	$0.90Typical price
	Milk, 2.75 oz$0.04/oz typical	2.75 oz	$0.11Typical price
	Butter, 2 oz$0.40/oz typical	2 oz	$0.80Typical price
Total for the servings shown		$7.41

Swaps

Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Sugar and brown sugarDried herbs, spices and seasoning blendsFlourCornstarch, vanilla, yeast, cocoa

Not included in the cost.

190 minstart to table
Involveddifficulty
12servings as written
$typical cost tier

Mexican Vegetarian Budget Desserts Fall

Typical price

$0.62 per serving$2.47 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 1/2 lb pumpkin seeded without skin and cut in large cubes
6 oz piloncillo or brown sugar
1/4 cup water
1 cinnamon stick of about one inch
1 tsp ground cinnamon
1 tsp ground anise seeds
1/4 tsp ground clove spice
2 1/2 cups all-purpose flour
2 eggs lightly beaten
1/3 cup warm milk
1 tsp dry yeast
1/4 cup sugar
1/2 stick melted butter
1/4 tsp salt
1 egg lightly beaten to brush the empanadas

Steps

Cook pumpkin, piloncillo, water, cinnamon stick, ground cinnamon, anise, and cloves in a saucepan over medium heat for 25 minutes, stirring until soft and thick.
Mix flour, yeast, sugar, salt, warm milk, melted butter, and two beaten eggs, then knead until a soft dough forms.
Cover the dough and let it rise in a warm place for 75 minutes while the pumpkin filling cools.
Divide the dough into 12 pieces, roll each piece into a round, fill with pumpkin, fold over, and press the edges closed.
Brush the turnovers with the remaining beaten egg and bake on a greased baking sheet at 375 F for 20 to 25 minutes.
Cool the turnovers on the baking sheet for 15 minutes before serving.

Main ingredient on sale this week? See what to make with eggs on sale.