First off – if I get any kind of flack from y’all about the fact that I didn’t use “real” maple in this recipe, you’re going to get a mouthful. You won’t believe the upset that some crazies created over my maple syrup recipe and I’m not about to open that can of worms here.
Second – have you ever heard of a maple pumpkin turnover? I sure as heck hadn’t, but it has changed my life! Fun fact about me: I hate, hate, hate cooked fruit. Pineapple is fine for the most part, but apples and cherries? No way, jose. This makes Thanksgiving a blast with all those fruit pies. So. Much. Fun. {Can you feel my sarcasm?} My favorite pies are definitely pecan and pumpkin and you can think of this turnover as a pumpkin pie with a maple twist! It’s delicious.
Maple Pumpkin Turnover
Ingredients
Turnover
- 1 refrigerated pie crust {I bought the deep dish kind}
- 1/2 cup canned pumpkin
- 1/3 cup brown sugar packed
- 1/2 tsp. maple extract
- 1/4 tsp. pumpkin pie spice
- Dash of salt
Glaze
- 1/2 cup powdered sugar
- 1/4 tsp. maple extract
- 1 Tbsp. milk
- {optional} 1/4 cup chopped walnuts or pecans
Instructions
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Preheat oven to 375°F.
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Unroll crust onto large, ungreased cookie sheet.
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In a medium bowl, mix the pumpkin, brown sugar, maple extract, pumpkin pie spice, and salt until well combined.
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Spread mixture over half of the pie crust until about 3/4 inch from the edge.
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Fold other half of the crust over the filled half and seal by using a fork or some other finishing method.
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Move the turnover to the center of the cookie sheet.
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Bake 23-25 minutes, or until golden brown.
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Move to a cooling rack and let cool 5 minutes.
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Meanwhile, in a small bowl, combine powdered sugar, maple extract, and milk, until smooth.
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Drizzle over warm turnover.
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Sprinkle with walnuts or pecans.
Good thing my crust came with two crusts because I think I’m going to make this again today for a Sunday treat. Hope ya like it!
-Sarah
I just have to say, I LOVE a blog post that begins with a threat or a rant! : ) The Turnover looks delish!!! And I don’t even like pumpkin. But maple makes everything taste good so I figure this is a winner!
This looks excellent.. pinned! Just imagine how good it would be with real maple syrup!!
Ducking as you throw something at me…
Oh My!!! That looks divine. I love anything pumpkin and then add in maple. Yum. 🙂
This looks so good. I am not one to talk about “real” maple since my family prefers the regular ol’ stuff:)
Wow, I’ve never seen anything like this! This turnover looks so yummy for dessert or a special breakfast!! You have some delish recipes!
Blessings,
Leslie
This is definitely going on the menu! Looks yummy without being to big and overwhelming.
Your Maple Pumpkin Turnover looks so good and it sounds delicious. I love the glaze!
Looks lovely!
Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
Okay, this post proves I have died and gone to heaven! Thanks so much for posting such an amazing recipe…on the “to make” list!
Maple and pumpkin, how totally fall food. 😀 Thanks for sharing on BeColorful.
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