Ingredients
1 tablespoon canola oil1/2 cup frozen corn1/4 cup finely chopped onion1/4 cup finely chopped sweet red pepper2 garlic cloves, minced1 can (15 ounces) pumpkin1/2 cup black beans, rinsed and drained2 teaspoons chili powder3/4 teaspoon salt3/4 teaspoon ground cumin1/2 teaspoon dried oregano2 packages (14.1 ounces each ) refrigerated pie crust1 large egg1 tablespoon water
Preparation
Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add corn, onion and pepper; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, black beans and seasonings; heat through. Cool slightly.
On a lightly floured surface, unroll pie crust. Cut 60 pumpkins with a 3-in. floured pumpkin-shaped or round cookie cutter, rerolling crust as necessary. Place half of the pumpkin cutouts 2 in. apart on parchment-lined baking sheets; top each with about 1 tablespoon pumpkin mixture. Using a knife, cut jack-o’-lantern faces or slits out of the remaining cutouts. Place over the top of the pumpkin mixture; press edges with a fork to seal.
In a small bowl, whisk egg and water; brush over empanadas. Bake until golden brown, 12-15 minutes. Remove from pan to wire racks.
