Easy Pumpkin Pie Turnover Recipe with Cinnamon Glaze

In this post: A delicious and easy Pumpkin Pie Turnover Recipe that has an amazing cinnamon glaze that is the perfect finishing touch to this fall dessert!

pumpkin pie turnover recipe with cinnamon glaze

Fall is in full bloom. The days are much shorter, the leaves are falling, and pumpkins are everywhere. Even though it’s not Saturday, my Home Style Saturdays crew decided to get together today to present some easy, informal fall inspiration that we’re calling The Fall Home Style Blog Hop. Everyone is sharing fresh, new ideas and all the links are at the end of the post. 

Easy Pumpkin Pie

I know this pumpkin pie turnover recipe isn’t technically “pumpkin pie,” but it’s a delicious way to mix things up and make something that’s a little different.  The pumpkin filling is super quick to make and nothing could be easier than puff pastry. Top that off with a cinnamon glaze and you have a pretty and festive fall dessert. 

pumpkin pie turnover recipe fi

Easy Pumpkin Pie Turnover Recipe with Cinnamon Glaze

A delicious and easy Pumpkin Pie Turnover Recipe that has an amazing cinnamon glaze that is the perfect finishing touch to this fall dessert!
5 from 1 vote
Course: Dessert
Cuisine: American
Servings: 8 turnovers
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 50 minutes

Ingredients

For the turnovers:

  • 1 box Pepperidge Farms Puff Pastry (found in the freezer section)
  • 1 cup pumpkin puree
  • 1/4 cup brown sugar
  • 2 tablespoons white sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 eggs

For the glaze:

  • 1 cup Powdered Sugar
  • 1/4 - 1/2 teaspoon Cinnamon
  • 2 tablespoons Milk

Instructions

  • Thaw puff pastry according to package directions.
  • While puff pastry is thawing, make the pumpkin filling.
  • Combine the pumpkin, sugars, pumpkin pie spice, and salt in a medium bowl.
  • Add one egg and stir well. Set aside.
  • Place the other egg in a small bowl with one tablespoon water. Whisk until combined. Set aside.
  • Preheat oven to 400 degrees F.
  • On a floured surface, gently roll the creases out of one sheet of puff pastry. (Put the other sheet in the refrigerator to keep it cold.)
  • With a sharp knife, cut it into four squares.
  • Place a tablespoon of pumpkin filling in the center of each square.
  • Brush the edges of two sides of the squares with the egg/water mixture.
  • Fold the pastry over the filling to form a triangle.
  • Gently press the edges together and crimp with a fork.
  • Place the four turnovers on a large cookie sheet.
  • Follow the same rolling/filling process with the other sheet of puff pastry.
  • Brush each turnover with the egg/water mixture.
  • Bake for 15 to 20 minutes. Watch them closely during the last five minutes so they don't get too brown. The pastry should be puffed and golden.
  • While the turnovers are baking, make the glaze.
  • Combine the powdered sugar, cinnamon, and milk in a bowl. Stir until mixed well. The glaze should pour from a spoon but should not be runny.
  • Remove the turnovers from the oven and cool for 15 minutes.
  • Move the turnovers to a cooling rack. Place the cooling rack on the cookie sheet you used to bake the turnovers.
  • Drizzle the glaze over the turnovers.
  • Cool completely.

Notes

Turnovers can be stored overnight in an airtight container. On the second day, warm in the microwave before serving. 

Nutrition

Serving: 1turnover | Calories: 463kcal | Carbohydrates: 55g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 246mg | Potassium: 133mg | Fiber: 2g | Sugar: 26g | Vitamin A: 4833IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
Like this recipe?Follow me at @onsuttonplace

easy pumpkin pie turnover recipe filling in bowl

Pumpkin Pie Turnover Recipe Tips:

  • This pumpkin pie turnover recipe is not overly sweet. If you opt to skip the glaze, add a little more sugar to the filling. The glaze really is delicious and adds great flavor to the turnovers. 
  • If, by chance, you have turnovers left at the end of the day, they can be stored overnight in an airtight container. On the second day, they taste great if warmed in the microwave before serving. 

puff pastry for pumpkin pie turnover recipe

  • If you aren’t a fan of puff pastry, substitute homemade or refrigerated pie crust dough. Just adjust the shape of the turnover to accomodate the shape of your pastry.
  • If your grocery doesn’t carry Pepperidge Farms Puff Pastry, any brand will work. Again, just adjust the size/shape of the turnovers if your pastry isn’t square.

easy pumpkin pie turnover recipe baked on cookie sheet

We ate these turnovers like a big cookie, but they would be so good paired with ice cream and served like a real piece of pie. Pumpkin is such a classic fall flavor and there’s so many ways to enjoy it that aren’t pumpkin pie!

CLICK FOR MORE EASY PUMPKIN RECIPES!

Now I hope you have a few extra minutes to see how my friends have been celebrating fall!

Fall Home Style Logo

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On Sutton Place | Pumpkin Pie Turnovers with Cinnamon Glaze

Pumpkin Pie Turnovers from On Sutton Place

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StoneGable | Fall Home Tour

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Recipe Rating




16 Comments

  1. I always feel left out of being able to enjoy pumpkin pie at Thanksgiving due to the milk/cream involved but I think I can actually eat this turnover so I saved it! Thanks Ann!
    I saw some other great recipes on your Instagram so I’ll go back and save some of those as well. I find it best to have at least someone else test things out first so I know they are good:0)

  2. These pumpkin pie treats look amazing, thank you. What size can pumpkin puree? I assume 14 oz , I think that is the size of small cans.

    1. Ann Drake says:

      Hi Mary…you use 1 cup of pumpkin. So a small can (14 oz) will be plenty. Thank you!

  3. Diane Short says:

    The pumpkin Turnovers look easier enough to do. Can I substitute Apple for the pumpkin? Do I use the same spices?

    1. Ann Drake says:

      Hi Diane…do you mean substitute apple pie filling for the pumpkin? I have never tried it, but it sounds delicious! I think it would be fine to add the pumpkin pie spice, but definitely taste as you go. You may not need the salt or the sugars.

  4. Barbara Harilaou says:

    I just love pumpkin. They look delish and super easy to make thank you Ann for recipe. Will definitely try it.

  5. I made this, with substitutions, tonight. I didn’t have any puff pastry but did have 2 rolls of crescent biscuits. I simply rolled out one can onto a parchment lined cookie sheet, spread the filling close to edge and covered it with the other can of rolled out crescents, then crimped around the edges to keep the filling from leaking out. I baked it a few minutes longer than the can directions then cut it into squares after it cooled using a pizza wheel. It was delicious.Thank you.

  6. I’m trying these! Yum.

  7. MARY-ANN (FROM CANADA!) says:

    Another one of your great recipes, Ann! I want to make this on the week-end. We love pumpkin “anything”! Thanks, Ann, for always sharing your fabulous recipes with us!

  8. Ok, I am totally gonna make this cuz it looks so delicious, I’m kind of a pumpkin freak (especially in October) and it looks really simple! Thank you for sharing!

  9. Lory | Designthusiasm says:

    Ann, wow, this looks amazing!! I’m always so intimidated by cooking desserts and this one doesn’t look like it would be easy, but when I read the steps, I realize it is! Might have to give it a try… :-)

  10. What perfect timing, my daughter and family are visiting for a few days, this will be a yummy treat to greet them. Thank you

  11. These look perfect for after school snacks and lunchbox treats. Why had I never thought of pumpkin turnovers before??? Ingenious, Ann.

  12. Ann those look so yummy and I need to step up my game and try some new recipes.

  13. Ann, thank you. Another one of your wonderful recipes! I have a feeling there won’t be any left at the end of the day!

  14. This looks like the perfect brunch recipe for fall company who loves all things pumpkin! Pinning so that I can refer back soon!