Easy Pumpkin Pie Turnovers

Easy Pumpkin Pie Turnovers

Today I want to share with you one of my favorite treats that really sets a seasonal mood for essential fall flavors: Easy Pumpkin Pie Turnovers!

My aunt helped me make these and we had a lot of fun. This recipe is really easy to make, and it’s perfect if you want a change from regular pumpkin pie. It would work well on Thanksgiving for breakfast, but it’s great for a snack anytime in the fall.

I hope you give them a try!

Easy Pumpkin Pie Turnovers

This is an original recipe that my aunt and I developed together.

Yields 6 turnovers


Pumpkin Filling:

1 cup canned pumpkin puree (not pumpkin pie filling)

1/4 cup powdered sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 pinch salt

Spiced Glaze:

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 1/2 to 3 teaspoons milk (more or less as needed)


2 (10 by 15-inch) sheets of frozen puff pastry, thawed in the fridge overnight

1 egg beaten with 1 tablespoon water, for eggwash


1. Preheat the oven to 400F; line 2 large baking sheets with parchment paper or silpat liners.

2. Stir together all ingredients for the pumpkin filling and set aside for now.

3. Cut each puff pastry sheet along the 2 creases, and then directly down the middle (so you get 6 rectangles of pastry from each sheet and 12 rectangles total).

4. Spread 2 to 3 tablespoons of pumpkin filling on 6 pastry rectangles, leaving about 1/2 inch of free space along the outside. Brush a little eggwash along the outside, and place another piece of puff pastry directly on top. Make sure the edges are lined up, and then use a fork to crimp the edges and seal the pastries.

5. Transfer the pastries to the prepared baking sheets and brush the tops with eggwash; poke a couple holes in the top of each so steam can escape.

6. Bake the pastries 1 sheet at a time until golden brown, about 16 to 18 minutes. Cool the pastries on a wire rack.

7. Once cooled, whisk together all ingredients for the glaze, adding the milk a little at a time until it reaches your desired consistency, and drizzle it onto the pastries.

8. Let the glaze set before serving.


6 thoughts on “Easy Pumpkin Pie Turnovers

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