Thanksgiving

Pumpkin Emapanada is for Dessert, Snack.

Pumpkin Emapanada takes 10 minutes to prepare.

Pumpkin Emapanada takes 15 minutes to cook.

Pumpkin Emapanada makes 16 servings.

The ingredients for Pumpkin Emapanada are:

1/2 Cup of Libby's Pumpkin
1/4 Cup Fat Free Cream Cheese
1 package Reduced Fat ready madeCresent Rolls (the tube kind)
1 tablespoon Brown Sugar
1/3 cup granulated sugar (i used splenda)
2tsp ground cinnamon
1/2 cup unsalted butter, melted

Here is how you make Pumpkin Emapanada:

Preheat Oven to 350 degrees FarenheitIn a small bowl mix together the pumpkin, cream cheese, and brown sugar until creamy.remove the crescent roll dough from the tube and separate into 4 rectangles. Pinch the perforated edges together and roll the dough out to seal together. Cut the dough in half and then cut the halves into 2 triangles.Place a teaspoon of the pumpkin mix into the center of each triangle. Fold the dough over on each and pinch edges together. (You may need to use water if the dough won't seal)Repeat this process for all 16 empanadas.place the empanadas on a parchment paper lined baking sheet and bake for about 10-12 minutes or until golden.Meanwhile, in a shallow bowl, mix together the granulated sugar and cinnamon. While the empanadas are still warm, brush them with the melted butter, and then gently toss in the cinnamon-sugar mixture. Serve the empanadas with plain Greek yogurt for dipping (not included in calorie count)Serving Size:?16 empanadas

The nutritional information for Pumpkin Emapanada is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 100.5

• Total Fat: 4.9 g
• Cholesterol: 8.3 mg
• Sodium: 152.4 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 0.5 g
• Protein: 1.7 g

Pumpkin Emapanada is Spanish cuisine.

The dietary needs meet for Pumpkin Emapanada is Vegetarian