• sariahsebastian

Spiced Pumpkin Turnovers

We’re not having pumpkin pie this Thanksgiving.


Shocking, I know, but there are only two of us adults in our house, and we can’t really give away pie to neighbors or friends like we do with other bakes I make because EVERYONE is going to have pie in their houses. We’re only making one pie, and we have to choose wisely. So pumpkin was voted off the island.


BUT that doesn’t mean we can’t have another form of pumpkin on Thanksgiving! So for those of you who don’t have room for pumpkin pie, or for those of you who like pumpkin everything, this one is for you!



This recipe is for Spiced Pumpkin Turnovers. It’s not revolutionary, but it’s tasty and quick and easy so…make them. Haha! I think this is a great recipe to make the morning of Thanksgiving to pair with a good cup of coffee to get your day going.


They’re kind of in between sweet and savory so it’s the best of both breakfast camps. (you know, sweet breakfast people vs savory breakfast people) I will say, this IS spiced. It has a distinct spiced taste. If you don’t like turmeric or cardamom I would recommend scaling back those measurements and you shouldn’t have a pastry that’s too spiced.


Spiced Pumpkin Turnovers

Serves: 4

Total time: 20-25 mins


Ingredients:

1 sheet puff pastry, thawed

1 cup pumpkin puree

1/ 4 cup brown sugar

1/ 2 tsp vanilla extract

1/ 2 tsp cinnamon

1/ 4 tsp cardamom

1/ 4 tsp turmeric

1/ 4 tsp ginger

1/ 4 tsp nutmeg

1/ 4 tsp cornstarch (optional)

Pinch sea salt

1 egg

1 tbsp water

Granulated sugar


Method:

1. Thoroughly combine pumpkin, brown sugar, vanilla, all spices and cornstarch together in a bowl. Set aside.

2. Preheat oven to 400 degrees Fahrenheit and lightly grease a half sheet pan.

3. On a clean, floured surface, evenly roll out the puff pastry until it is an inch or two longer on all sides then when you started. Cut the puff pastry into four even squares.

4. In a small bowl, whisk the egg and water. Using a pastry brush, or clean fingers, spread egg wash along the edges of the puff pastry squares.

5. Take 1/ 4 of the pumpkin mixture and place it on each square, avoiding the egg wash.

6. Fold two opposite corners together to create an enclosed triangle. Push the edges down to seal it, and for good measure use a fork to crimp the edges as well. Place the turnovers evenly spaced on the greased half sheet pan.

7. Spread egg wash over the tops of the triangles, poke a few holes on top for steam to get out and sprinkle a pinch of sugar on top of each.

8. Bake for 15-18 minutes, until golden brown.

9. Enjoy warm or room temperature.

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