Pumpkin Pie Turnovers

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I told you I would have a pumpkin-related recipe!

I really am fond of pumpkin pie (though it was something I never liked when I was younger), and any pumpkin related things, like cookies, loaves, muffins, you name it. Unfortunately, the rest of my family isn’t a big fan of pumpkin, and so we had to forgo the pumpkin pie for Thanksgiving this year. Instead, I made pecan pie (at the behest of my sister), which turned out a little too sweet than I wanted it to be, but still really good!

Because I still wanted something pumpkin pie related, I decided I would try making small turnovers, going off of the hand pies that I had been making.

They turned out really well! At least I was able to get my pumpkin pie fix, even if in a small turnover version. You’ll enjoy these too. Plus, individual-sized desserts are always fun!

Ingredients

Follow dough instructions here

Pumpkin filling

  • 1/2 a can of pumpkin puree (not pumpkin pie mix!)
  • 1 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp molasses
  • 1 tbsp agave or other sweetener

———

Preheat the oven to 400 degrees F. Follow the recipe to make the dough here.

With prepared dough, place it on a non-stick mat or floured surface Roll out the dough to about 1/4 inch thick in a rectangular shape. You can also cut out a rectangle shape. Be careful, as the dough is quite sticky and it breaks easy so handle it as delicately as possible. Using the rectangle, place dollops of the pumpkin filling spaced equally apart. Using another sized rectangle, place over top, and cut into mini pillows/turnovers. I found that a pizza slicer worked well. Alternatively, you can carefully fold over if you rolled the dough into one big sheet. Use a fork to score/pinch along the crust to seal and cut steam vents at the top using a sharp knife.

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Place on baking tray and bake for about 20 minutes, until crust is golden. Let cool and enjoy with some vanilla ice cream or whipped cream. These keep well in the fridge! Enjoy 🙂

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