FOR CRUST:

COMBINE: flour, sugar, and salt in food processor. Add shortening (Cover and pulse until the mixture resembles coarse crumbs.

Pulse while adding Milk (1 tablespoon at a time). Until dough holds together when pressed into a ball.

Shape into 3 round disks.

Wrap in plastic wrap. Chill 30 minutes to up to 2 days.

FOR FILLING:

Heat shortening in large skillet over medium heat.

Add onion, Cook 7 minutes or until tender.

Stir in brown sugar, thyme and salt until evenly blended.

Stir in pumpkin, ricotta, and Parmesan cheese.

HEAT 1-inch deep vegetable oil to 350 degrees in large skillet over medium heat.

Divide dough into 12 equal pieces.

Roll each to a 6 inch circle on lightly floured surface.

Brush edges with water.

Spoon 1/4 cup pumpkin mixture onto each circle.

Fold dough in half to cover filling.

Press edges with fork to seal.

COOK empanadas in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time.

Drain on paper towels.

Cool 10 minutes before serving.