1 (15-ounce) can pumpkin puree
3/4 cup sugar
1 teaspoon baking spice blend, pumpkin pie spice blend or your favorite baking spice
1 (14.1 ounce) package refrigerated pie crusts
1/2 cup walnuts, finely chopped
Milk
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 egg white, lightly beaten with 1 teaspoon water
Preheat oven to 450 degrees F.
In a medium-sized bowl, combine pumpkin, sugar and spices. Set aside.
Unroll one pie crust on work surface. Sprinkle with half of the chopped walnuts. Use a rolling pin to roll over dough, pressing the nuts into the dough.
With a 3 1/2- to 4-inch round cookie cutter, cut 8 rounds from the dough.
Repeat with remaining pie crust in package.
Spoon one tablespoon of pumpkin mixture onto the center of each round. Moisten edges with milk, fold in half and press edges together to seal. Combine 1/4 cup sugar and cinnamon. Brush turnovers with egg white. Sprinkle each with cinnamon-sugar mixture. Place on ungreased or parchment-lined baking sheets. Bake in preheated 450-degree oven for 8 to 10 minutes or until golden brown. Makes 16 turnovers.
Tips from the cook:
You will have some filling leftover after making 16 turnovers. Put it in a freezer container and store in freezer until next time you want to make turnovers. Freeze for up to 3 months.
Lining the baking sheets with parchment paper will make clean-up much easier.
I like these best when they are still just a little bit warm, or at room temperature before they’ve been stored. Once stored in an airtight container, the crust on the little turnovers becomes soft. I prefer the crust a little crunchy.
- Recipe courtesy of Sue Doeden--a popular cooking instructor, food writer and integrative nutrition health coach. She is the host of Good Food, Good Life 365 on Lakeland Public Television. Her own hives full of hardworking bees and her love of honey led to the creation of her recently published cookbook, Homemade with Honey.