Pumpkin Turnovers - Afropolitan Mom
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Pumpkin Turnovers

Looking for a way to use your leftover pumpkin puree? Try these Pumpkin Turnovers.
Pumpkin Turnovers Recipe

I made it because I had some leftover pumpkins when I made these Pumpkin Rice Pudding. This Pumpkin Turnovers is quick and easy and to kick it up a notch I drizzled it with salted caramel sauce yum! Since this was an impromptu recipe I had to improve. For the salted caramel sauce, I used a recipe I found here.

This recipe called for ground cinnamon but I didn’t have any on hand so to I put my blender to the ultimate test by grounding two cinnamon sticks. I was pleasantly surprise by the outcome. IMG8551

 

Pumpkin Turnovers with Salted Caramel Drizzle
Sweet Pumpkin Turnovers with salted caramel sauce

5.0 from 1 reviews
Pumpkin Turnovers
 
Author:
Recipe type: Dessert
Ingredients
  • Premade pastry dough
  • 1 cup pumpkin puree
  • ¼ cup brown sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ½ tsp vanilla extract
  • 1½ tsp unsalted butter
  • salt to taste
  • Egg Wash/Finish
  • 1 egg/water
  • 2 tbsp granulated sugar (optional)
  • Salted Caramel Glaze
  • 1 cup granulated sugar
  • ½ cup heavy whipping cream
  • 6 tbsp butter
  • 1 tsp salt
Instructions
  1. Preheat oven to 375°F. Leave frozen dough on counter to thaw
  2. In a sauce pan, melt butter, and add brown sugar until melted
  3. Slowly add pumpkin puree and the remaining spices, nutmeg, cinnamon, vanilla extract, cloves and salt to taste
  4. Let it simmer for 2 minutes, remove from heat and set aside to cool
  5. Line a baking sheet with parchment paper
  6. Scoop a heaping of pumpkin mixture into the middle of dough disc, moisten the edges with egg wash or water, fold crust over filling to cover and seal the edges with fork
  7. Brush the top with mixture of egg and water and sprinkle generously with sugar
  8. Bake for 15 minutes or until golden brown
  9. In small sauce pan, melt sugar, add 6 tbsp butter and stir until well blended. Slowly, add ½ heavy whipping cream and stir until smooth. Remove from heat and add 1 tsp. salt. Drizzle over warm turnover. Serve warm or cool.

 

 

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Kira is the founder of award-winning lifestyle blog focused on family, tech, fashion, beauty, food, fitness, and travel. Prior to launching The Afropolitan Mom, she was a marketing executive in the technology industry. She lives in the suburb of NJ with her husband and two kids. When she's not on carpool duty or scrolling through Insta, she spends time adding items to her shopping cart while binge-watching shows on Netflix!

9 Comments

9 Comments

  1. Pam

    October 12, 2015 at 8:44 pm

    These look so yummy! I adore all things pumpkin,

    Pam

  2. shelly peterson

    October 28, 2015 at 12:25 am

    These turnovers looks so good! This is a perfect Fall treat!

  3. Anne Marie Carter

    October 29, 2015 at 12:57 am

    This is a fantastic use for left over pumpkin! I get tired of pumpkin pies and breads. I love the sauce that goes with these pumpkin tarts.

  4. David Fultner

    October 31, 2015 at 9:56 pm

    I love making meat pies. This will be easy.

  5. Rosie

    November 3, 2015 at 12:53 pm

    What a great idea, and something different you don’t see all the time – and I like the trick about the cinnamon sticks!!

  6. Julie Wood

    December 7, 2015 at 8:56 am

    These Pumpkin Turnovers look so delicious and amazing! I bet they taste so good and I am going to make these for dessert this month. Thanks for the recipe.

  7. carla bonesteel

    December 28, 2015 at 11:49 am

    These look tasty! I’m always looking for new baking recipes for my husband’s lunches, and this may be the next one!

  8. Sarah Hayes

    December 31, 2015 at 5:09 pm

    great fall dessert! Id love to try these.

  9. Lisa Ehrman

    January 28, 2016 at 8:52 pm

    OH, these look yummy! I would love to try these 🙂

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