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Monday, August 17, 2020

Fall recipes: Pumpkin pie turnovers

Who's ready for fall? I am and these semi-homemade, pumpkin pie turnovers are filled with pumpkin and topped with icing. They taste best eaten warm, and will definitely cause sticky fingers and chins! 

Pumpkin Pie Turnover
Eat this warm, but be careful…you will end up with sticky fingers!

  • 1 refrigerated pie crust
  • ½ cup canned pumpkin
  • 1/3 cup brown sugar
  • 1 tsp. almond or vanilla extract
  • ½ tsp. pumpkin pie spice
  • 1 smidgen of salt


  • ½ cup powdered sugar
  • ½ tsp. almond, vanilla extract, or 2 shakes of cinnamon
  • 1-2 tbsp. milk

Preheat your oven to 375 degrees.
Unroll the crust onto a non-stick, foil-lined cookie sheet. (Crust works best at unrolling when it is at room temperature; if any holes form in the crust, just press the dough back together with your fingertips.)
In a medium-sized bowl, mix together pumpkin, brown sugar, extract, pumpkin pie spice & salt.
Spoon the mixture onto ½ of the crust.
Fold crust over the mixture.
Go around the edges of the crust with a fork to seal them together. (This will prevent your fabulous filling from spilling out onto the pan.)
Bake for 20 minutes or until pie crust is fully baked. 

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