Place the pumpkin with all the ingredients in a pot over low heat until it cooks and softens. Mash it into a puree and return to the heat to thicken. Let it cool.

For the dough, put all the ingredients in the mixer except the butter. Add the tea to combine, then add the butter until the dough is not sticky.

Let the dough rest for an hour. Shape and fill the empanadas. Brush with beaten egg and sprinkle with grated piloncillo. Bake at 400°F for half an hour or until golden brown.