These mini pumpkin turnovers are a delightful treat, great with coffee, tea, and a nice surprise in anyone's lunch box!
We just love these all made from scratch-style pumpkin hand pies.
I know when you think of pumpkin, you think of fall immediately in desserts, especially pie.
Well, for pumpkin lovers sometimes a whole pie is way too big for a small family so these mini hand pies are the answer.
As a child, we grew pumpkins and froze the puree so we could have these any time of the year, but it just seemed to taste better made during the fall season with that cinnamon spice and pumpkin filling smell throughout the house while baking!
If you're not so fortunate to grow them, buy them at the end of the season, they are inexpensive and check out my instructions for cooking them in a slow cooker, that method made this whole custard filling an easy experience.
Oh, don't throw out those seeds in your fresh pumpkins, use our recipe forpumpkin seeds roasted, for a great snack!
For our pumpkin puree using sugar pie pumpkins try this small pumpkin recipe in your slow cooker for the freshest pulp for the best desserts year-round!
Pumpkin Fresh or Canned
Pumpkin fresh is best always, it's pure and sweet like sugar pumpkins are supposed to be naturally.
When my kids were babies, I roasted sugar pumpkins all the time every winter, and they gobbled that warmed puree up and always wanted more.
It's great for baby food if you have lots of leftovers!
Canned is fine if you are pressed for time and aren't fond of baking, no problem and yes it's quite a time saver.
Pumpkin Turnovers
Flaky pastry, delicious smooth custard homemade filling, and the aroma of baking shouts fall all the way!
Seriously, the smell will make your mouth drool and be very impatient to eat the first one!
Whether you make this recipe all from scratch or semi-homemade with some store-bought ingredients any pumpkin lover or no pumpkin lover
will love these.
One of the most delicious pastries in fall our these fresh pumpkin turnovers.
They're delightful with a cup of hot apple cider and cinnamon.
On a cooler night just before Halloween, mom and I would make these.
We would then go to a local farm that had a haunted hayride and enjoy the evening. The biggest treat was waiting at home with these pumpkin turnovers. Good memories with delicious comfort food, made the perfect evening.
Step By Step
- make the custard and pie crusts (or you can use store-bought but this is an all-scratch recipe)
- line a baking sheet with parchment paper and preheat the oven
- roll out the dough cut circles, place the filling in the center and fold over
- bake until edges and tops are golden brown
- drizzle with icing when cooled or eat them plain
Fall
This was a perfect comfort fall dessert and a great place to start with the kids to learn!
The experience isn't the same but the end result of these delicious pumpkin turnovers will remain a traditional must-make before Halloween.
Everyone loves them, they really are a delight.
They may be a little work but really worth the effort.
The fresh taste of pumpkin and pie crust is baked until golden brown, then drizzled with icing.
These are really easy to make, they just take a little more time.
Tips
- preheat oven
- lightly grease the custard pan
- poke holes in the turnovers
- fold over and crimp pie dough edges
- brush with milk, egg beaten
- sprinkle with regular sugar or cinnamon sugar
- flour the board when rolling out
- place on parchment paper-lined cookie sheets for easy removal
- these do not freeze well, too soggy
- You can also use a small empanada maker
- this can also be air fried for 7 minutes, do not miss the milk or egg wash brushing step
More Recipes You May Like
Classic Pumpkin Roll
Classic Sugar Pie Fresh Pumpkin Pie
Amaretto Pumpkin Cheesecake
Ingredients You Will Need
- eggs
- sugar
- pumpkin
- salt
- cinnamon
- nutmeg
- ginger
- cloves
- evaporated milk
- pie crust homemade or store-bought
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Fresh Pumpkin Turnovers Cooking Methods Made Easy
The best part about this recipe is not only can these be baked, they also can be fried in oil or air fried by spraying them with cooking oil.
If you would like to try frying these turnover/handpies on the stovetop, just add around 2 inches of vegetable or canola oi, heat the oil, place a small piece of dough in the oil, when it starts to sizzle, add the pies one at a time and do not crowd them.
For Air Frying is a wonderful new technology. Spray the air fryer basket with cooking oil then heat to 375 degrees. Place the turnovers/handpies in the basket do not crowd them and spray the handpies with cooking oil. Fry for around 7 to 10 minutes or until golden brown.
Enjoy one of fall's best desserts and if you have the time make your pumpkin puree, freeze it and make these delicious turnovers all year long!
Mini Fresh Pumpkin Turnover Recipe
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
these are a perfect dessert for all pumpkin lovers! homemade pie dough with the fall filling of pumpkin all fresh!
Ingredients
- Pumpkin Custard Filling:
- 2 eggs, slightly beaten
- 3/4 cup sugar
- 1 - 1 lb. can of pumpkin
- (or 2 cups fresh, recipe in slow cooker)
- 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
- milk for brushing the tops before baking
- granulated sugar
- optional: powdered sugar and water glaze or just cinnamon and sugar mixture for the garnish
- Pie Crust:
- Homemade Recipes or Store Bought Refrigerated (3 boxes)
- 2 cups flour
- 1/2 teaspoon salt
- 2/3 cups lard or shortening
- 4 1/2 tablespoons ice water
- Using a pastry cutter blend the shortening into the flour, salt the then ice water to form a ball. Roll crust as needed above.
Instructions
- Make the custard first:
- Mix the above ingredients all together till well blended. See the below instructions.
- Those ingredients are for the filling.
- Note: You will need to buy or make pie crust pastry homemade or store-bought (enough for two single standard pie crusts) I would buy extra just in case you need it for anything else. You can use the refrigerated kind or in the frozen food sections thawed.
- After mixing the filling altogether, bake the filling by itself in the 425-degree preheated oven,
- Bake pumpkin custard filling only (no crust) in a large greased pan dish for 15 minutes.
- Keep the oven door closed and reduce temp to moderate and continue baking for 45 minutes or until a table knife inserted in the center of the dish comes out clean.
- Cool on the wire rack.
- Roll out the pie dough to a thin 1/4 inch in thickness 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 the crust is a light golden brown.
- These are best eaten the same day, the crust will get soggy make sure you refrigerate leftovers, as they will stay better refrigerated.
- Frost if you like with confectionery sugar and water glaze and drizzle over of the top of each turnover.
- Note Update: These filling turnovers can also be air-fried. Lightly spray the basket and filled turnovers with cooking oil spray.
- Preheat the air fryer for 5 minutes at 350 degrees. Air fryer around 7 to 10 minutes.
Notes
Tips
- preheat oven
- lightly grease the custard pan
- poke holes in the turnovers
- fold over and crimp pie dough edges
- brush with milk, egg beaten
- sprinkle with regular sugar or cinnamon sugar
- flour the board when rolling out
- place on parchment paper-lined cookie sheets for easy removal
- these do not freeze well, too soggy
- this can also be air fried for 7 minutes, do not miss the milk or egg wash brushing step
Nutrition Facts
Calories
285
Fat (grams)
19
Sat. Fat (grams)
11
Carbs (grams)
29
Fiber (grams)
24
Net carbs
19
Sugar (grams)
27
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Slow Cooker Pumpkin Puree
Roasted Pumpkin Seeds Italian Style
