Monday, October 18, 2010

Mini Fresh Pumpkin Turnover Recipe

Homemade Crust and Fresh  Pumpkin  Filling

A great fall Pumpkin Turnover delicious treat for any lunchbox!

Fresh Pumpkin Directions
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Fresh Pie Dough Directions
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 2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
(or 2 cups fresh, recipe)
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon  ginger
1/4 teaspoon cloves
1 2/3 cups evaporated milk
Mix above ingredients all together till well blended.  See below instructions.

 You will need pie crust pastry homemade or store bought (enough for two single standard pie crusts)
milk for brushing the tops
granulated sugar
optional : confectionery sugar and water glaze

 After mixing the filling all together,  bake the filling by itself on 425 degree oven,  bake the pie filling only (no crust) in a large greased pan dish  for 15 minutes. Keep oven door closed and reduce temp to moderate  and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.

Roll thin and cut into circles a (cereal bowl size) in diameter or at least 4 inches . Put a spoonful of the cooled pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly press the edges, close then seal with a fork. Brush with milk to seal tops and then sprinkle with sugar . Slice three small slits in the top so they won't puff up and burst, place on a parchment paper lined cookie sheet, and bake only until crust is a light golden-brown. These are best eaten the same day, the crust will get soggy and make sure you refrigerate leftovers, as they will stay better in refrigerated. Frost if you like with confectionery sugar and water glaze and drizzle over of the top of each turnover.
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