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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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  • prep time 10 min
  • total time 60 min
  • ingredients 10
  • servings 8
 

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*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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