High Heels & Grills: Maple Pumpkin Turnover

Sunday, November 4, 2012

Maple Pumpkin Turnover

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First off - if I get any kind of flack from y'all about the fact that I didn't use "real" maple in this recipe, you're going to get a mouthful. You won't believe the upset that some crazies created over my maple syrup recipe and I'm not about to open that can of worms here. 

Second - have you ever heard of a pumpkin turnover? I sure as heck hadn't, which made me super excited to come across this recipe. It has changed my life! Fun fact about me: I hate, hate, hate cooked fruit. Pineapple is fine for the most part, but apples and cherries? No way, jose. This makes Thanksgiving a blast with all those fruit pies. So. Much. Fun. {Can you feel my sarcasm?} My favorite pies are definitely pecan and pumpkin and you can think of this turnover as a pumpkin pie with a maple twist! It's delicious.

These could easily be made into a bunch of personal-sized turnovers, but for now, I'm going to share with you how to make a large one that's great for sharing.

Ingredients:

Turnover:
  • 1 refrigerated pie crust {I bought the deep dish kind}
  • 1/2 cup canned pumpkin {not pumpkin pie mix}
  • 1/3 cup brown sugar, packed
  • 1/2 tsp. maple flavoring
  • 1/4 tsp. pumpkin pie spice
  • Dash of salt

Glaze:
  • 1/2 cup powdered sugar
  • 1/4 tsp. maple flavoring
  • 1 Tbsp. milk
  • {optional} 1/4 cup chopped walnuts or pecans


Directions:
  1. Preheat oven to 375°F.
  2. Unroll crust onto large, ungreased cookie sheet. {If you're pie crust illiterate like me, it might be easier just to roll the dough into a  huge ball and then roll it out really thin from there. That seemed to work best for me.}
  3. In a medium bowl, mix the pumpkin, brown sugar, maple flavoring, pumpkin pie spice, and salt until well combined.
  4. Spread mixture over half of the pie crust until about 3/4 inch from the edge.
  5. Fold other half of the crust over the filled half and seal by using a fork or some other finishing method.
  6. Move turnover to the center of the cookie sheet.
  7. Bake 23-25 minutes, or until golden brown.
  8. Move to cooling rack and let cool 5 minutes.
  9. Meanwhile, in a small bowl, combine powdered sugar, maple flavoring, and milk until smooth.
  10. Drizzle over warm turnover.
  11. Sprinkle with walnuts or pecans.
  12. Taste the goodness.

Good thing my crust came with two crusts because I think I'm going to make this again today for a Sunday treat. Hope ya like it!

-Sarah

Linking up here.

11 comments:

  1. I just have to say, I LOVE a blog post that begins with a threat or a rant! : ) The Turnover looks delish!!! And I don't even like pumpkin. But maple makes everything taste good so I figure this is a winner!

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  2. This looks excellent.. pinned! Just imagine how good it would be with real maple syrup!!

    Ducking as you throw something at me...

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  3. Oh My!!! That looks divine. I love anything pumpkin and then add in maple. Yum. :)

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  4. This looks so good. I am not one to talk about "real" maple since my family prefers the regular ol' stuff:)

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  5. Wow, I've never seen anything like this! This turnover looks so yummy for dessert or a special breakfast!! You have some delish recipes!
    Blessings,
    Leslie

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  6. This is definitely going on the menu! Looks yummy without being to big and overwhelming.

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  7. Your Maple Pumpkin Turnover looks so good and it sounds delicious. I love the glaze!

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  8. Looks lovely!

    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
    Jill @ Creating my way to Success
    http://www.jembellish.blogspot.com/

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  9. Okay, this post proves I have died and gone to heaven! Thanks so much for posting such an amazing recipe...on the "to make" list!

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  10. Maple and pumpkin, how totally fall food. :D Thanks for sharing on BeColorful.
    p

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    ReplyDelete

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