Samosas de Calabaza (pumpkin samosas)

Originally posted on 10/17/2010

Pumpkins, pumpkins everywhere!!

I started craving the Empanadas de Calabaza that my Grandma used to make. Yum! If you've never had empanadas de calabaza, think of them as basically a mini pumpkin pie to go. Instead of making the dough for empanadas, I decided to shake it up a bit and make Samosas de Calabaza instead. To sweeten the pumpkin, we use piloncillo - a Mexican unrefined brown sugar, sold in solid cones at most major super markets. If you can't find piloncillo, you can substitute it with brown sugar. The secret that makes this recipe extra special is adding a bag of apple cinnamon tea while the pumpkin is cooking! Everyone will love these Samosas de Calabaza at your Halloween party. Enjoy!


1 small pumpkin (approx. 3 lbs)

1 piloncillo cone (approx. 2-3 cups brown sugar)

2-3 cinnamon sticks

8 cloves

1 apple cinnamon tea bag

1/3 tablespoon nutmeg

1 pack phyllo sheets

Cooking spray


1. Cut the pumpkin into large chunks.

2. In a large pot, bring water to a boil (enough to completely cover the pumpkin). Add pumpkin, cinnamon sticks, cloves, and tea bag.

3. Cook the pumpkin until soft. Remove pumpkin from water and peel off the skin. Put the peeled pumpkin back in the water.

4. Add the piloncillo and make sure it completely dissolves.

5. Cook until pumpkin is completely cooked. Remove the tea bag, cinnamon sticks and cloves.

6. Transfer the pumpkin to a food processor. Add nutmeg. You may need some of the water to create a smooth, soft paste.

7. Pre-heat oven to 350 degrees Farenheit.

8. Cut the phyllo sheets in half (length-wise).

9. Take about 3 or 4 sheets and spray one side with cooking spray. Alternatively, you can lightly brush them with melted butter.

10. Place 2-3 tablespoons of pumpkin paste to the bottom right side of the phyllo sheet pile.

11. Grab the bottom left side of the phyllo sheets and fold it over the pumpkin.

12. Grab the bottom right side of the phyllo and fold it over the pocket formed in step 10.

13. Continue folding the phyllo from one side to the other to form a triangular pocket like a samosa.

14. Lightly spray a baking sheet with cooking spray. Place the samosas on the cooking sheet.

15. Lightly spray the samosas.

16. Bake the samosas for about 30-35 minutes or until lightly brown and crispy. You can sprinkle cinnamon sugar for an extra sweet samosa. Enjoy!

Posted on September 24, 2014 and filed under Drinks and Desserts.