• Prep Time: 25 minutes
  • Cooking Time: 20 minutes
  • Serves: 12

Pumpkin Pie Turnovers

  • Recipe Submitted by on

 Ingredients List

  • 1 sheet puff pastry
  • 3/4 cup pumpkin puree
  • 1/3 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • 1 tablespoon water
  • 2 teaspoons cinnamon sugar


Thaw the puff pastry at room temperature for 30-40 minutes, until it is easy to unfold.
Preheat the oven to 400 and line a baking sheet with parchment or spray with cooking spray.
Roll the puff pastry out into a rectangle that is approximately 12 x 18 inches. Cut the pastry into six squares.
In a small bowl, mix together the pumpkin puree, brown sugar, 1 egg, and the pumpkin pie spice. Scoop 2 tablespoons of pumpkin filling onto each square of pastry. Fold each pastry square in half and use a fork to seal.
In a small bowl, whisk together the remaining egg and water. Brush over the pastries and sprinkle with cinnamon sugar.
Bake 15-20 minutes, or until golden brown. Let cool 5-10 minutes before serving.

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