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Pumpkin and Maple Turnover

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Pumpkin and Maple Turnover
  • Prep 10 min
  • Total 60 min
  • Servings 8
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Just 10 minutes prep time for this luscious (and easy!) dessert, and it's off to the oven.
May 7, 2018

Ingredients

  • 1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon maple flavour
  • 1/4 teaspoon pumpkin pie spice
  • Dash salt

  • 1/2 cup icing sugar
  • 1/4 teaspoon maple flavour
  • 2 to 3 teaspoons milk
  • 1/4 cup chopped walnuts, toasted*

Steps

  • 1
    Heat oven to 375°F. Unroll crust on ungreased large baking sheet. In medium bowl, mix pumpkin, brown sugar, 1/2 teaspoon maple flavour, the pumpkin pie spice and salt until smooth.
  • 2
    Spread pumpkin mixture over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold crust over filling. Carefully move turnover to centre of baking sheet. With fork, press edge to seal; prick top several times.
  • 3
    Bake 23 to 30 minutes or until golden brown. Cool 5 minutes. Remove from baking sheet to cooling rack.
  • 4
    In small bowl, mix icing sugar, 1/4 teaspoon maple flavour and the milk until smooth and desired drizzling consistency. Drizzle over warm turnover. Sprinkle with chopped walnuts. Let stand 10 minutes. Serve warm or cool.

Expert Tips

  • Tip 1
    *To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
  • Tip 2
    Serve wedges of this delicious treat topped with dollops of whipped cream.

Nutrition Information

200 Calories, 8g Total Fat, 1g Protein, 30g Total Carbs, 17g Sugars

Nutrition Facts

Serving Size: 8
Calories
200
Total Fat
8g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
0mg
Sodium
150mg
Total Carbs
30g
Dietary Fiber
0g
Sugars
17g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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