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Pumpkin Pie Turnovers
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4.72 from 7 votes

Pumpkin Turnover Recipe

These pumpkin pie turnovers are simple and easy to make, and taste just like pumpkin pie!
Prep Time10 mins
Cook Time15 mins
Thawing Time30 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: fall
Servings: 6 Servings
Calories: 309kcal


  • 1 sheet puff pastry
  • 3/4 cup pumpkin puree
  • 1/3 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • 1 tablespoon water
  • 2 teaspoons cinnamon sugar


  • Thaw the puff pastry at room temperature for 30-40 minutes, until it is easy to unfold.
  • Preheat the oven to 400 and line a baking sheet with parchment or spray with cooking spray.
  • Roll the puff pastry out into a rectangle that is approximately 12 x 18 inches. Cut the pastry into six squares.
  • In a small bowl, mix together the pumpkin puree, brown sugar, 1 egg, and the pumpkin pie spice. Scoop 2 tablespoons of pumpkin filling onto each square of pastry. Fold each pastry square in half and use a fork to seal.
  • In a small bowl, whisk together the remaining egg and water. Brush over the pastries and sprinkle with cinnamon sugar.
  • Bake 15-20 minutes, or until golden brown. Let cool 5-10 minutes before serving.


Serving: 1serving | Calories: 309kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 128mg | Potassium: 124mg | Fiber: 2g | Sugar: 15g | Vitamin A: 4845IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg