Pumpkin and Maple Turnover

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

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Servings 8

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( 27 ) Ratings

27 Ratings

5 Stars 48%

4 Stars 41%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 7 )

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ingredients 10
Prep Time 10 min
Total Time 60 min

Ingredients

Turnover

1: Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

1/2: cup canned pumpkin (not pumpkin pie mix)

1/3: cup packed brown sugar

1/2: teaspoon maple flavor

1/4: teaspoon pumpkin pie spice

: Dash salt

Glaze

1/2: cup powdered sugar

1/4: teaspoon maple flavor

2: to 3 teaspoons milk

1/4: cup chopped walnuts, toasted*

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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.

EXPERT TIPS

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Expert Tips

*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.

Serve wedges of this delicious treat topped with dollops of whipped cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 80),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 150mg; 150%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 0g 0% Sugars 17g 17% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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oneof10

report Posted Oct. 29, 2012 1:06 PM

This is super simple and dengerously delicious! I highly recommend this recipe. I didn't have maple flavoring so used syrup and it was perfect.

HAD

report Posted Oct. 8, 2008 11:53 AM

Forgot to add... that I did not have maple flavoring since I could not find maple flavoring in my grocery store. Did double the maple flavoring amount with maple syrup. Could not taste the maple but not sure if it really even needed it.

HAD

report Posted Oct. 8, 2008 11:50 AM

This was easy to make and yummy but probably would not make again. There are so many other pumpkin recipes out there waiting to be tried...

Jamie J

report Posted Nov. 23, 2007 12:25 PM

Excellent!

sugarless23

report Posted Nov. 19, 2007 10:23 AM

Hi,I made this perfection for the office staff of my granddaughters school and for 150 people the loved them! Thanks a lot