Empanada discs usually come frozen. Defrost by leaving in the refrigerator overnight and microwaving in 10 second intervals until soft enough to bend.
Add 1/4 cup water or so in a small bowl. This water will be used to seal the empanadas.
In a bowl, mix the pumpkin puree and the fontina cheese.
On a flat surface, lay down one empanada disc and cut in half. You'll have two half moons.
Place about 1 tsp of the pumpkin puree mixture in the middle of the empanada half.
Fold over and with a fork, press down all around the edges until completely sealed.
Once finished with all the empanadas, set aside.
Heat about 1 1/2 inches of oil in a skillet over medium high heat.
Once oil is hot, fry the empanadas on both sides until golden brown.
When the empanadas are ready and plated, drizzle with desired amount of honey.