Trader Joe’s Pumpkin Empanadas Review

The frozen aisle’s answer to “I want pie but in a socially acceptable breakfast shape”

Here’s something I never thought I’d admit: I bought these thinking they’d be savory pumpkin empanadas with maybe some cheese or meat situation happening, fully prepared to eat them with hot sauce and call it a balanced meal. Instead, I opened the package and discovered TJ’s had basically turned pumpkin pie into handheld form and called it an empanada. The conversation in my head went something like this: “Wait, this is sweet?” “Is this dessert or dinner?” “Can I eat dessert empanadas at 7 AM and call it breakfast pastry?” “Why does this actually smell amazing?”

Turns out sometimes the best surprises come in packages that completely ignore your expectations and do their own thing anyway.

The Bottom Line Up Front (For the “I Need Fall Vibes NOW” Crisis)

Rating: 6/10 – These are basically handheld pumpkin pie that doesn’t require a fork, plates, or admitting you’re eating dessert for breakfast.

Best for: Fall dessert cravings, breakfast pastry situations, people who think pie is too much commitment
Skip if: You wanted savory empanadas, avoiding wheat/eggs, expecting traditional empanada flavors. These are sweet but if that’s your vibe then go for it.
Real talk: $3.49 for 4 empanadas that taste like autumn decided to become portable

Quick Dietary Detective Work (Because We’re All Reading Labels Now)

❌ NOT vegan (eggs are committed to the poultry team)
❌ NOT gluten free (wheat flour says absolutely not)
❌ NOT kosher (no certification spotted)
✅ Contains coconut milk (but doesn’t taste coconut-y, somehow)
⚠️ Only 2g sugar per empanada (shockingly reasonable for what tastes like pie)
✅ Fall seasonal item (through November-ish, then gone until next year)

Busy parent translation: These work for your pumpkin obsessed family but not your celiac spouse or plant based teenager. The sugar content is way lower than you’d expect for something that tastes like dessert.

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The Identity Crisis That Actually Works

Let’s address the elephant in the room – these are dessert empanadas pretending to be regular food, and honestly? It’s genius. Traditional empanadas are savory with meat, cheese, vegetables. These said “what if pumpkin pie but make it handheld?” and somehow it works perfectly.

TJ’s describes them as “simultaneously simple and entirely unexpected” with a “slightly sweet pumpkin filling, subtly spiced with clove, cinnamon, ginger, and allspice.” They’re not lying, this really does taste like pumpkin pie you can eat with your hands without looking completely unhinged.

What makes them work:

• Flaky pastry that actually flakes (not sad cardboard wrapper)
• Real pumpkin flavor that doesn’t get lost in sugar
• Balanced spice situation that enhances instead of overwhelming
• Coconut milk richness without any coconut taste (food science magic)

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The Oven Only Reality Check

These come frozen and need actual oven time, no microwave shortcuts that turn everything into rubber. But honestly, the 20 minutes in the oven is worth it because they come out golden and actually crispy instead of sad and soggy.

The foolproof method:

1. Preheat oven to 400°F (no shortcuts here)
2. Bake for 18-20 minutes until golden brown
3. Let cool for at least 5 minutes (molten pumpkin filling will burn your tongue)
4. Marvel at how they actually look like empanadas from a bakery

Pro tip from someone who burned their mouth: These hold heat like tiny pumpkin lava pockets. Patience is not optional here, even though they smell incredible straight from the oven.

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What You’re Actually Getting

I expected empanada shaped disappointment and got something that actually tastes like someone who understands pumpkin made these. The filling isn’t that gritty, overly spiced pumpkin pie filling that tastes like you dumped a whole container of pumpkin pie spice into pumpkin puree. This is subtle, balanced, and lets the actual pumpkin flavor shine.

The filling situation:

• Real pumpkin puree (first ingredient, not pumpkin flavoring)
• Coconut milk creaminess that adds richness without coconut taste
• Perfect spice balance – cinnamon, cloves, ginger, allspice working together
• Not overly sweet (only 2g sugar means they taste like food, not candy)

The pastry reality:

• Actually flaky when baked properly
• Holds together without falling apart in your hands
• Golden brown exterior that looks Instagram worthy
• Proper empanada shape that doesn’t look like frozen food sadness

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The Breakfast Pastry Loophole

Here’s where these get dangerous, they’re sweet enough to satisfy dessert cravings but reasonable enough to eat for breakfast without completely abandoning your dignity. At 160 calories and only 2g sugar, you can absolutely convince yourself these are breakfast pastries and not dessert empanadas.

The morning justification:

• 5g protein (more than most muffins)
• 2g fiber (because pumpkin is basically a vegetable)
• Reasonable calories (less than most coffee shop pastries)
• Fall spices (practically health food, right?)

Reality check: These are dessert shaped like breakfast food, but sometimes that’s exactly what Tuesday morning needs.

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The Seasonal Urgency Situation

These are fall only items, which means they vanish faster than your motivation to exercise when January hits. Based on TJ’s usual seasonal schedule, expect these from September through November, maybe early December if you’re lucky.

Strategic shopping: If you love them, buy multiple boxes in October. They freeze well and you’ll be thanking yourself in February when you’re craving fall flavors but everything is Valentine themed chocolate.

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Value Proposition: Handheld Pie Math

At $3.49 for 4 empanadas, you’re paying about 87 cents each for what is essentially individual pumpkin pies. Compare that to buying actual pumpkin pie ($6-8) that requires plates, forks, and admitting you’re eating pie, and suddenly these feel like a bargain.

Cost breakdown reality:

• 87 cents per empanada vs $4-6 for coffee shop pastries
• Handheld convenience (no utensils required)
• Portion control built in (can’t accidentally eat half a pie)
• Fall flavors without the commitment of a whole dessert

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How to Serve These Without Looking Completely Unhinged

The “Breakfast Pastry” Approach:

• Serve with coffee and call them autumn breakfast pastries
• Heat them up for quick grab and go breakfast
• Perfect for when you want something sweet but not obviously dessert

The “Dessert That’s Not Too Extra” Method:

• Serve warm with a scoop of vanilla ice cream
• Dust with powdered sugar for fancy vibes
• Perfect ending to casual dinner without the full pie commitment

The “I Don’t Care What Anyone Thinks” Technique:

• Eat them straight from the oven while standing in your kitchen
• Pack them for afternoon snacks
• Call them whatever you want because they taste good

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Who Should Buy These (And Who Should Keep Walking)

Perfect For:

• Pumpkin pie lovers who want portion control
• Fall flavor enthusiasts who need their seasonal fix
• Busy parents who want dessert without the production
• Breakfast pastry seekers who want something more interesting than muffins
• Anyone who thinks pie requires too much commitment but still wants the flavors

Skip If You:

• Wanted savory empanadas (these are definitely sweet)
• Avoid wheat or eggs (allergens everywhere)
• Follow plant based diets (eggs and traditional pastry)
• Expect traditional empanada flavors (this is its own category)
• Hate pumpkin (seems obvious but worth mentioning)

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The Final Verdict: Dessert Identity Crisis Done Right

Trader Joe’s Pumpkin Empanadas prove that sometimes the best products are the ones that completely ignore categories and do their own thing. These aren’t trying to be traditional empanadas – they’re pumpkin pie that figured out how to be handheld and somehow made it work perfectly.

The pumpkin flavor is genuinely good, the spice balance is sophisticated without being overwhelming, and the pastry actually flakes properly when baked. At only 2g sugar per empanada, they’re sweet enough to satisfy dessert cravings without being cloying, and reasonable enough to eat for breakfast without completely abandoning your adult responsibilities.

The seasonal availability adds urgency – when these disappear in December, you’re stuck waiting until next fall for your handheld pumpkin pie fix. The convenience factor is unmatched for getting fall dessert flavors without the commitment of making or buying a whole pie.

Are they going to replace your Thanksgiving pumpkin pie? Obviously not. But are they going to rescue your Tuesday afternoon when you need something that tastes like autumn but fits in your hand? Absolutely.

Final Rating: 6/10 – The rare dessert empanada that doesn’t feel like a gimmick

Perfect for: Fall flavor cravings, breakfast pastry situations, anyone who thinks pie is too much work but still wants the taste

Bottom line: Sometimes the most confusing products turn out to be exactly what you didn’t know you needed. Stock up while they’re here, because missing out on seasonal pumpkin empanadas would be genuinely tragic.

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The Fine Print (For Label Readers and Allergy Warriors)

Complete ingredient list: Pumpkin puree, unbleached wheat flour (wheat flour, malted barley flour), water, coconut milk, egg, sunflower oil, brown sugar, canola oil, cane sugar, cinnamon, cloves, allspice, ginger, salt.

Major allergens: Contains egg, wheat, coconut

Nutrition per empanada: 160 calories, 6g fat, 22g carbs, 2g fiber, 2g sugar, 5g protein

Storage wisdom: Keep frozen until ready to bake. Don’t refreeze once thawed.

Translation for busy parents: Safe for most family members except those avoiding gluten, eggs, or coconut. The low sugar content makes them more reasonable than most dessert situations, and the protein content means they’re not complete nutritional disasters.Retry

Ingredients:

Pumpkin Puree, Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour), Water, Coconut Milk, Egg, Sunflower Oil, Brown Sugar, Canola Oil, Cane Sugar, Cinnamon, Cloves, Allspice, Ginger, Salt