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Combine pumpkin, ¾ cup sugar, and allspice; stir well, and set aside. Combine flour, ½ cup sugar. baking powder, and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle 1 cup milk evenly over surface; stir with a fork until all dry ingredients are moistened. Shape into a ball; chill. Roll out to 1/8th-inch thickness; cut into 4-inch circles. Place about 1 tablespoon pumpkin mixture in center of each circle. Moisten edges with additional milk; fold in half, and press edges together with a fork. Brush empanadas with egg white; place on ungreased baking sheets, and bake at 450 degrees F for 8 to 10 minutes or until golden. Combine ¼ cup sugar and cinnamon; sprinkle over empanadas while still warm. Yield: about 1-½ dozen.
From Mrs. Mack C. Ivy of Texas in October, 1982 "Southern Living"
Your Pumpkin Empanadas is ready. Bon appetit!
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