Pumpkin Empanaditas

Directions

1. 1
   Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan.
2. 2
   Cook over medium heat, stirring constantly, 8-12 minutes or until mixture is thickened.
3. 3
   Cool completely.
4. 4
   Stir in pecans.
5. 5
   Heat oven to 400F.
6. 6
   Combine flour, sugar and salt in medium bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
7. 7
   Stir in enough water until flour is just moistened.
8. 8
   Divide dough in half.
9. 9
   Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness.
10. 10
    Cut with 2 1/2-inch round cookie cutter.
11. 11
    Place rounded 1/2 teaspoon filling in center of each circle.
12. 12
    Fold one side of circle over other to form crescent-shaped empanaditas.
13. 13
    Pinch together lightly to seal.
14. 14
    Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
15. 15
    Whisk together egg and 1 teaspoon water in small bowl.
16. 16
    Brush egg mixture lightly over tops of empanaditas; repeat.
17. 17
    Sprinkle with decorator sugar.
18. 18
    Bake 12-15 minutes or until lightly browned.