Pumpkin Empanadas with Cajeta

In small bowl, stir baking soda and 1½ teaspoons water. In medium saucepan, heat cinnamon stick, milk and ½ cup sugar to a simmer over medium heat, stirring occasionally. Remove from heat; stir in baking soda mixture. When milk mixture stops bubbling, return to heat; heat to a simmer, stirring occasionally. Simmer 30 minutes or until it thickens, stirring frequently; remove from heat and stir in sour cream and vanilla extract. Cool slightly. Makes about ½ cup.

Preheat oven to 350°. Line rimmed baking pan with parchment paper. Soften pie crust as label directs. In small bowl, stir pumpkin, cheese, pumpkin pie spice and 1 tablespoon sugar. In separate small bowl, whisk egg.

Dust work surface with flour; unroll pie crust onto work surface. With 3-inch round cookie cutter, cut 9 circles from dough; gather dough, roll out and cut 3 circles. Place 1 teaspoon pumpkin mixture in center of each dough circle; brush 1 side of dough edges with egg. Fold dough over filling to enclose; seal edges with fork and place on prepared pan.

Brush empanadas with egg; sprinkle with remaining 1 tablespoon sugar. Bake empanadas 18 minutes or until edges are browned; serve with Cajeta. Makes 12 empanadas.

Chef Tip Empanadas can be broiled 1 to 2 minutes for a more golden brown color.