Recipe For Pumpkin Pie Turnovers

Bake turnovers for 25 minutes or until golden brown.

Recipe for pumpkin pie turnovers. 1 box pie crust dough 1 egg for egg wash. Wet edges of each square with water fold over corner to corner and pinch edges together. Bake turnovers for 25 minutes or until golden brown.

1 teaspoon pumpkin pie spice. Brush the top of each pasty with egg wash sprinkle with turbinado sugar and cut three slits into the top of each pasty to vent. If by chance you have turnovers left at the end of the day they can be stored overnight in an airtight container.

1 2 sheet puff pastry thawed number depends on size of turnovers 1 egg white. Spoon pumpkin mix into center of pastry squares. 2 tablespoons heavy cream or milk.

Evenly divide pumpkin mixture slightly off center in each square. This pumpkin pie turnover recipe is not overly sweet. Brush each with egg wash.

Press the edges with a fork to seal. Fold the turnovers in half diagonally to create triangular turnovers. Transfer to a cooling rack and allow to cool for 10 minutes before serving.

For the sweet drizzle glaze. Mix together pumpkin puree sugar cinnamon nutmeg ginger and vanilla in a mixing bowl. Bake for 20 24 minutes or until pasties are golden brown.