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Pumpkin Empanadas

Tags: dairy free, gluten free, grain free, soy free, tortillas, vegan, vegetarian,

Estimated Time: 30 mins

Servings: 8

With so many ways you can fill them, empanadas are a delectable pastry that tastes good with any seasonal filling! This winter, this empanadas recipe highlights the undeniably delightful taste of pumpkin butter and pumpkin spice all wrapped up in a warm cashew flour tortilla. If you’re looking for a simple (or last-minute) recipe to round out a night of festivities with family and friends, look no further!


  • ½ cup Pumpkin Butter (can be store-bought or you can make it)
  • 4 Grain Free Cashew Tortillas 
  • Avocado Oil 
  • 1 tbsp Pumpkin Spice
  • 1 tbsp Granulated Sugar or Sugar Alternative


  1. Preheat oven at 375F. 
  2. Heat a comal to medium high heat and heat each tortilla for a few seconds on each side to make them pliable.
  3. Take off heat and add about 2 tbsp of pumpkin butter in the center of each tortilla. 
  4. Fold tortillas in half and seal empanadas with a fork. This will be easier if done when tortilla is still warm. 
  5. Place on a baking sheet with parchment and lightly spray them with avocado oil. 
  6. Combine pumpkin spice with sugar and set aside. 
  7. Bake for 18 mins or until edges are golden brown and top is crispy. 
  8. Using oven mitts, remove from oven and sprinkle each empanada with pumpkin spice sugar & serve! 

Used in this Recipe

Grain Free Cashew Tortillas