To make the filling, roast the pumpkin at 400 F for about 40 minutes. When done, peel it off. Cut in half, remove the seeds, and mash it. In a pot, add the spices and 2 cups of water, and let it boil until the water changes to a darkish color; remove the spices then add the brown sugar, molasses, and the pulp of the pumpkin; stir and cook on medium heat until the liquid dries up and you have a thick filling; set aside and let it cool down; do not use hot or warm filling. For the dough, mix the warm water with the yeast and grab 1 tbsp from the flour and 1 from the sugar that is for the dough; mix until there are no lumps, cover with plastic, and let it sit while it doubles the size. In a bowl, add the flour, sugar, baking soda, and cinnamon and mix; then add the margarine, melted and cooled down, and 1 egg, and mix until everything is incorporated, then pass it to a table or counter to knead the dough until smooth and slightly sticky, and it won’t be stick in your fingers. Cover with plastic or a cloth and let it rest for 15 minutes, then separate the dough into 12 parts, make a ball, and roll it out as an oval with the rolling pin, not too thick or too thin; add 2 tbsp of filling and fold it, seal the edges pinching and folding up. place them in a sheet pan greased with lard. Mix the egg and condensed milk or water, and brush the empanadas. Bake at 350 for 25 to 30 minutes, and it will depend on the temperature of the kitchen, the oven, and even the dough, but as a reference, find that golden brown color and carefully touch them; if they are too soft, let it bake a little more, this dough will be firm on the outside but very soft in the inside.
