Pumpkin Turnovers from Muy Bueno: Three Generations of Authentic Mexican Flavor by Yvette Marquez-Sharpnack

Ingredients

• 3 cinnamon sticks
• 2 cups water
• 4-to 5-pound pumpkin (orange or striped)
• 3 cups all-purpose flour
• 16 ounces piloncillo or 2 cups packed dark brown sugar
• 5 whole cloves
• Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with ¼ cup sugar)
• Canned evaporated milk or egg white
• 2 eggs
• ½ cup shortening
• ½ cup milk
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon cinnamon (optional)
• 2 tablespoons granulated sugar