Pumpkin Turnovers
A delicious pumpkin dessert for fall, these Pumpkin Turnovers are super simple to make and are a great addition to a fall brunch or dessert table – and could even make an appearance at a Harry Potter movie night! (Pumpkin pasties, anyone?)
Pumpkin Turnover Recipe
On our recent trip to Universal Studios, I was so excited to try all of the treats on offer at the Wizarding World of Harry Potter.
Some, like the Butterbeer, did not disappoint, but others like the Pumpkin Pasties were a bit of a let-down. Ours had a bitter aftertaste and seemed to be confused whether it should be sweet-or-savoury.
While I love a good pumpkin curry, we both agreed that our pumpkin pasty should have been sweet, so we decided to give it a whirl when we got home!
Now, the difference between a traditional pasty and a turnover, is that a pasty is made with a shortcrust pastry dough and the dough should be wrapped in a semi-circle with crimped edges. It’s more pie-like than a flaky puff pastry turnover.
However, I felt the puff pastry crust would be more special than some fancy-named pumpkin hand pies, even if the pumpkin hand pies would have been more authentic.
These pumpkin turnovers are flaky, buttery and melt-in-your-mouth perfection. The tender crust gives way to a creamy, sweet and perfectly pumpkin-spiced filling. These would be such a treat at a fall brunch, or alongside an afternoon cup of coffee… but of course, we enjoyed ours while I read Ella a chapter of Harry Potter and the Philosopher’s Stone. Such a treat!
If you have some pumpkin dessert fans (or Harry Potter fans) in your household, you have to give these pumpkin turnovers a try!
Ingredients for Pumpkin Turnovers
- Pumpkin Puree
- Eggs, separated
- White Sugar
- Pumpkin Pie Spice <–check out our homemade pumpkin pie spice here
- Heavy Whipping Cream (35%)
- Puff Pastry, thawed <– can use crescent dough
For the Drizzle/Glaze:
- Powdered Icing Sugar
- Heavy Cream <– can use milk
Scroll down to the printable recipe card for full measurements.
Tip: you can add a bit of orange food coloring or pumpkin spice to the drizzle to indicate what kind of turnover it is – especially for a party or bake sale.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Pizza cutter
- Mixing bowl
- Cutting board
- Cookie tray
- Silicone baking mat
How to Make Pumpkin Pastries
Preheat the oven to 400ºF.
Roll out the puff pastry into a large rectangle or square. Cut into 8 squares. Set aside.
To make the filling, beat together the pumpkin, egg yolk, sugar, pumpkin pie spice and heavy cream.
Place a heaping tablespoon to two tablespoons of the pumpkin filling in the center of the puff pastry square.
Fold into a triangle by bringing the corners together and use a fork to press the edges together and seal.
Repeat with all the squares of puff pastry.
Brush the tops of the triangles with the egg white for a golden and glossy turnover.
Bake at 400 F for 16-19 minutes, or until baked and lightly browned.
To make the glaze, mix together the sugar and cream, adding the cream slowly until you reach your desired consistency.
Drizzle over warm turnovers.
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Pumpkin Turnovers
These pumpkin turnovers are flaky, buttery and melt-in-your-mouth perfection. The tender crust gives way to a creamy, sweet and perfectly pumpkin-spiced filling. A treat at a fall brunch, or alongside an afternoon cup of coffee
Ingredients
- 1 cup pumpkin
- 2 egg yolk
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 2 tablespoon heavy cream
- 1-2 sheet puff pastry, thawed (number depends on size of turnovers)
- 1 egg white
For the Drizzle/Glaze
- 1 cup powdered sugar
- 2 Tablespoons heavy cream or milk
Instructions
- Preheat the oven to 400 F.
- Roll out the puff pastry into a large rectangle or square. Cut into 8 squares. Set aside.
- To make the filling, beat together the pumpkin, egg yolk, sugar, pumpkin pie spice and heavy cream.
- Place a heaping tablespoon to two tablespoons of the pumpkin filling in the center of the puff pastry square.
- Fold into a triangle by bringing the corners together and use a fork to press the edges together and seal.
- Repeat with all the squares of puff pastry.
- Brush the tops of the triangles with the egg white for a golden and glossy turnover.
- Bake at 400 F for 16-19 minutes, or until baked and lightly browned.
- To make the glaze, mix together the sugar and cream, adding the cream slowly until you reach your desired consistency.
- Drizzle over warm turnovers.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 46mgCarbohydrates: 33gFiber: 0gSugar: 27gProtein: 3g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
These pumpkin turnovers are a delicious option for a fall dessert or fall brunch, and can be served warm or cold.
For more delicious fall dessert recipes, check out our Magical Pumpkin Cake or our Apple Spice Layer Cake with Salted Caramel Sauce.
You have just given me the idea of using Pillsbury Crescents and make pumpkin turnovers! Thank you.