1 cup canned pumpkin
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice*
1/4 cup chopped pecans
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
8 to 10 tablespoons cold water
1 teaspoon water
Coarse decorator sugar
Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, 8-12 minutes or until mixture is thickened. Cool completely. Stir in pecans.
Heat oven to 400°F. Combine flour, sugar and salt in medium bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with decorator sugar. Bake 12-15 minutes or until lightly browned.
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.
Filling can be prepared ahead, covered and refrigerated.