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Pumpkin and Maple Turnover

Pumpkin and Maple Turnover
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Just 10 minutes prep time for this luscious (and easy!) dessert, and it's off to the oven.

Prep Time:
10 Min
Total Time:
1 Hr
Makes:
8 servings
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INGREDIENTS
Turnover
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1/2cup canned pumpkin (not pumpkin pie mix)
1/3cup packed brown sugar
1/2teaspoon maple flavor
1/4teaspoon pumpkin pie spice
Dash salt
Glaze
1/2cup powdered sugar
1/4teaspoon maple flavor
1tablespoon milk
1/4cup chopped walnuts, toasted*
DIRECTIONS
1.Heat oven to 375°F. Unroll crust on ungreased large cookie sheet. In medium bowl, mix pumpkin, brown sugar, 1/2 teaspoon maple flavor, the pumpkin pie spice and salt until smooth.
2.Spread pumpkin mixture over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold crust over filling. Carefully move turnover to center of cookie sheet. With fork, press edge to seal; prick top several times.
3.Bake 23 to 30 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet to cooling rack.
4.In small bowl, mix powdered sugar, 1/4 teaspoon maple flavor and the milk until smooth and desired drizzling consistency. Drizzle over warm turnover. Sprinkle with chopped walnuts. Let stand 10 minutes. Serve warm or cool.
*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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