Filling:

3 c. cooked pumpkin or sweet potato
1 1/2 c. sugar
2 tbsp. butter
2 tsp. cinnamon

Cook on low for about 45 minutes.

Crust:

4 cups flour
4 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 c. shortening
1 c. warm water

Combine dry ingredients with shortening and add warm water. Knead the dough for 5 minutes, let sit for 30 minutes. After 30 minutes, make the dough by rolling out small round shapes (about 4 inches in diameter), fill with mixture and then fold dough in half to make half moon shapes. Glaze empanadas with egg white and sugar and cinnamon combination. Bake in oven until lightly brown.