Go Back
+ servings
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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 8 turnovers
Calories 463kcal


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


  • 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.


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


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