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Maple Pumpkin Turnover

Ingredients

Turnover

  • 1 refrigerated pie crust {I bought the deep dish kind}
  • 1/2 cup canned pumpkin
  • 1/3 cup brown sugar packed
  • 1/2 tsp. maple extract
  • 1/4 tsp. pumpkin pie spice
  • Dash of salt

Glaze

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

Instructions

  1. Preheat oven to 375°F.

  2. Unroll crust onto large, ungreased cookie sheet.

  3. In a medium bowl, mix the pumpkin, brown sugar, maple extract, 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 the turnover to the center of the cookie sheet.

  7. Bake 23-25 minutes, or until golden brown.

  8. Move to a cooling rack and let cool 5 minutes.

  9. Meanwhile, in a small bowl, combine powdered sugar, maple extract, and milk, until smooth.

  10. Drizzle over warm turnover.
  11. Sprinkle with walnuts or pecans.