Pumpkin Turnovers

yield: Makes 24 empanadas Empanadas de Calabaza At our house we welcome fall with sweet, tasty empanadas made with fresh pumpkin. The pumpkin simmering with piloncillo, cinnamon, and cloves gives off a sweet and earthy scent, reminding us that fall has arrived. To this day, whenever I smell cinnamon it evokes great memories of mi mamá baking in the kitchen. During the fall she would request that I bring her a pumpkin so she could make her delicious homemade pies and empanadas. She preferred the green striped pumpkins or the dark green ones, saying they were meatier. But if I could not find those, the orange ones were acceptable. She always made things work. Fresh Pumpkin Filling 4 to 5 pound pumpkin (orange or striped) 2 cups water 3 cinnamon sticks 5 whole cloves 16 ounces piloncillo or 2 cups packed dark brown sugar Empanada Dough 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup shortening 2 eggs 1/2 cup milk 2 tablespoons granulated sugar 1 teaspoon cinnamon (optional) Glaze Canned evaporated milk or egg white Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with 1/4 cup sugar) source: http://www.epicurious.com/recipes/food/views/51119020