Pumpkin Empanadas

Pumpkin Empanadas
By: Emmy Gongora

1 29 oz. can pumpkin
1 cup of sugar
1 ¼ cup sugar
2 ½ cups of Crisco
1 tsp. cinnamon
1 ½ cups of warm milk
6 cups of flour
In a medium bowl, mix pumpkin, 1 ¼ cup of sugar and cinnamon. Set aside . In large bowl, mix flour and 1 cup of sugar. Cut in shortening. Add warm milk and mix until it forms a ball that doesn’t separate. Roll out and cut in circles 4” in diameter. Put a tablespoon of pumpkin in middle and fold in half. Seal edges and prick twice on top. Bake at 375° for 35 minutes.