Pumpkin pie empanadas

In a saucepan combine the pumpkin, brown sugar, vanilla, pumpkin pie spice and ground cinnamon; heat on medium-high, mixing, for about three minutes. Set aside to cool.

In a large bowl mix the flour, sugar, baking powder and salt; crumble in the butter to a sand-like consistency.

Slowly add the cold milk and mix until a dough forms.

Divide into even small balls, weighing them so they bake evenly.

Grease the baking sheet with butter.

Dust the countertop and a ball of dough with flour and roll it out.

Add about two tablespoons of the cooled filling, close, press the edges to seal and fold them into a decorative edge; transfer to the baking sheet and repeat.

Chill the filled empanadas in the freezer for 10 minutes.

Preheat the oven to 350F. Whisk the egg with the milk for the egg wash.

Once the dough has dried out, brush each empanada all over with egg wash and sprinkle with a little sugar.

Bake for 20 minutes, then let cool before serving.