1 c. cooked mashed pumpkin
1/4 c. firmly packed light brown sugar
1/4 c. raisins
1/4 c. chopped nuts
1 tsp. pumpkin pie spice
2 c. unsifted flour
1 tsp. baking powder
1/2 c. Mazola butter
6 to 7 tbsp. cold water
1 qt. (about) Mazola corn oil
2 tbsp. confectioners' sugar
1/2 tsp. ground cinnamon

In bowl stir together first five ingredients. In another bowl mix flour and baking powder with pastry blender or 2 knives. Cut in butter until coarse crumbs form. Sprinkle water over mixture while tossing to blend well. Divide in thirds.

On lightly floured surface roll each out to 1/16 to 1/8 thickness, cut in 3 inch circles. Spoon about 1/2 teaspoon pumpkin mixture onto lower half of each circle. Moisten edge. Fold top half over filling. Seal well with foil.

Pour corn oil into heavy saucepan (3 quart) filling no more than 1/3 full. Heat over medium heat to 375 degrees F. Carefully add empanadas, a few at a time. Fry, turning once, 5 to 7 minutes, or until golden. Drain on paper towels.

Mix sugar and cinnamon. Sprinkle over empanadas. Makes about 3 dozen.