Your favorite pie made into a hand held dessert with these Pumpkin Pie Turnovers! It only taste a little bit of time and a few ingredients!
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I am not sure if I said this the last time I talked about baking with pumpkin and making these pumpkin spice palmiers but I am such a huge fan!
I think when it comes to pumpkin pie there are people who love it or hate it. Well I love it! But of course, for me, it is much better with a dollop of cool whip right on top!
I had these in mind when I had some leftover pumpkin in my fridge and didn’t want to make coffee cake.
I hate to throw food away so I am always looking for ways to use up that leftover pumpkin puree that I may have.
So what happens if you are a fan of pumpkin pie but you do not want to make a whole pie?
That is what these Pumpkin Pie Turnovers are for! It takes the work out of making pie but gives you the same flavor!
My older kids cannot imagine that our Thanksgiving dessert table sometimes would end up with no pumpkin pie on it, other times we would end up with a chocolate chip pumpkin roll.
When it is just a few of us here for the big day, I do not want to go to the trouble of making a bunch of desserts that I later feel obligated to eat or throw away.
So my solution in times like these is to make single serve desserts. What is even better is that you can also serve these for breakfast or brunch!
HOW TO MAKE PUMPKIN PIE TURNOVERS!
I made these two times, you know for taste testing purposes. It only takes one sheet of puff pastry and a small amount of pumpkin.
The first time I made them I used white sugar and did not drizzle them with any powdered sugar. The second time I made them I used a smaller amount of cane sugar and drizzled with a mixture of powdered sugar and milk.
My hubby stated that the second time they were sweeter than the first time, which was ultimately my goal.
So you can, in fact, make these as sweet as you like or less sweet. Whichever you prefer. Either way, make them! You won’t regret it!
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- 1 sheet Puff Pastry, Thawed
- 1 cup Pumpkin Puree
- 1/4 cup Granulated Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Grated Nutmeg
- 1/4 teaspoon Ground Ginger
- 1 teaspoon Pure Vanilla Extract
- Egg Wash
- 1 cup Powdered Sugar
- 1-2 tablespoons Milk
- Preheat oven to 400°F. Line baking sheet with parchment paper or silicone mat.
- Roll out puff pastry. Cut into 6 equal squares. Transfer to baking sheet.
- Mix together pumpkin puree, sugar, cinnamon, nutmeg, ginger, and vanilla in a mixing bowl.
- Evenly divide pumpkin mixture slightly off-center in each square.
- Fold the turnovers in half diagonally, to create triangular turnovers. Press the edges with a fork to seal.
- Brush each with egg wash.
- Bake turnovers for 25 minutes or until golden brown. You may see the filling oozing out.
- Remove from oven and place on cooling rack. Allow to cool for 5 minutes.
- For the drizzle, mix powdered sugar and 1 tablespoon milk at a time to keep thick consistency.
- Drizzle over turnovers. Serve and ENJOY!
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Hamilton Beach 6-Speed Electric Hand Mixer with Snap-On Case, Beaters, Whisk, Black (62692)
Silicone Baking Mats - Nonstick Large Baking Mat Set of 3-2 Half Sheets Mats (11 5/8" x 16 1/2") + 1 Quarter Sheets - Extra Thick Reusable Bakeware Mats for Cookies, Pastry, Bread, Bun, Fondant
G & S Metal Products Company ProBake Teflon Xtra Nonstick Cookie Sheet Baking Pan, 15.5"x10.2"x2.1", Gray
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 29mgCarbohydrates: 33gFiber: 2gSugar: 28gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*