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Easy Pumpkin Pie Turnovers: 1 Secret to Amazing Fall Flavor

Easy Pumpkin Pie Turnovers
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Easy Pumpkin Pie Turnovers offer the classic flavor of pumpkin pie in a convenient, handheld format. This recipe uses store-bought pie crust or puff pastry filled with a simple pumpkin pie filling, making it a quick, portion-controlled fall treat.

Ingredients

Scale
  • 1 (14 ounce) can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 tablespoon milk or cream
  • 1 (14.1 ounce) package refrigerated pie crusts (2 crusts) or 1 sheet puff pastry
  • Egg wash (1 egg beaten with 1 tablespoon water or milk)
  • Turbinado sugar, for sprinkling (optional)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, ginger, cloves, and salt until smooth.
  3. Stir in the lightly beaten egg and milk/cream until fully combined. This is your pumpkin pie filling.
  4. Unroll one pie crust on a lightly floured surface. Use a 3-4 inch round cutter or a knife to cut out circles. If using puff pastry, gently roll it out slightly and cut into squares or circles.
  5. Place about 1-2 tablespoons of the pumpkin filling in the center of each circle/square, leaving a small border around the edges. Do not overfill.
  6. Lightly brush the edges of the pastry with water or egg wash.
  7. Fold one side of the pastry over the filling to meet the other side, forming a half-moon shape. Press the edges firmly to seal. You can use a fork to crimp the edges for a decorative seal.
  8. Carefully transfer the sealed turnovers to the prepared baking sheet.
  9. Brush the tops of the turnovers with egg wash. If desired, sprinkle with turbinado sugar for a little crunch and shine.
  10. Bake for 15-20 minutes, or until the pastry is golden brown and puffed.
  11. Let the turnovers cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  12. Once cool, you can dust them with powdered sugar if desired. Serve warm or at room temperature.

Notes

  • Ensure your pie crusts or puff pastry are cold for best results.
  • Do not overfill the turnovers, as the filling can seep out during baking.
  • Leftover turnovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
  • For a richer filling, you can use heavy cream instead of milk.
  • Try serving these with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition

Find it online: https://whiskdaily.com/easy-pumpkin-pie-turnovers/