Pumpkin Empanaditas

FILLING
1 cup cooked pumpkin
1 cup firmly packed brown sugar
1 Tbs butter
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/4 cup chopped pecans

CRUST
2 1/2 cups all-purpose flour
2 Tbs sugar
1 tsp salt
1 cup butter
8 to 10 Tbs cold water

GLAZE
1 egg
1 tsp water

Coarse decorator sugar

1. Combine pumpkin, brown sugar, 1 tbs butter, cinnamon and pumpkin pie spice in 2 quart saucepan. Cook over med heat, stirring constantly, until mixture is thickened (8 to 12 min). Cool completely (45 to 60 min). Stir in pecans.

2. Heat oven to 400. Combine flour, sugar and salt in med bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.

3. Divide dough in half. Roll out half of dough on lightly floured surface to about 1/8- inch thickness. Cut with 2 1/2 inch round cookie cutter. Place rounded 1/2 tsp 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.

4. Whisk together egg and 1 tsp water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with sugar. Bake for 12 to 15 min or until lightly browned. Repeat with remaining dough.