Preheat oven to 350º F. Wash, dry and peel pumpkin of all dirt and flesh. Cut into quarters and scoop out seeds. Place quarters into a bowl and season with honey, oil and salt. Place in a roasting pan and cook until tender for about 15 to 20 minutes. To test if done, stab with a knife; it should go in easily and come out clean. Remove from oven and let cool.
Put 30 oz. of the roasted pumpkin in a bowl. Place into a food processor or blender and blend lightly. Once processed, add in honey, lime juice, and eggs. Stop and clean sides. Turn on again and add in salt and cinnamon. Place mixture into a bowl and stir in raisins and cream. Let mixture rest in refrigerator for 30 minutes to set.
In a large bowl, combine all dry ingredients. Add cubed butter and yogurt. Work mixture with hands until dough forms. Add in yolks, making sure the yolks are incorporated well since this helps bind the dough. Wrap the dough in plastic wrap. Let rest overnight in a refrigerator.
To Assemble Empanadas
The next day, take the dough out 20 minutes before rolling out. Preheat oven to 350º F. On a floured surface, roll dough out with a rolling pin to ¼-inch thickness. Using a 4¾-inch wide ring cutter, cut circles out and layer with wax paper or parchment paper. Refrigerate. Cut out your desired bat shape (the sky is the limit!). Each empanada will need two bat cut-outs.
Spoon about 2 to 3 tablespoons of the pumpkin filling in the center of one of the "bat doughs." Then cover with another bat dough cut out. Crimp the edges with a fork for a decorative border. Repeat until all empanadas are done. Place empanadas on an oven pan lined with parchment paper.
Brush all empanadas with olive oil and place in oven. Bake for 20 minutes or until evenly browned and slightly bubbling on the edges. Remove from oven and let rest.