Name: Mini Fresh Pumpkin Turnover Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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.

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 for pumpkin 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!

mini handpie turnovers filled with pumpkin and air fried

This is homemade roasted pumpkin puree and the shell of the sugar pie pumpkin is in the background

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.

this is homemade pumpkin puree custard in a square corning ware dish with bluebirds on it

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.

This is homemade pie dough filled with pumpkin filling and made into turnovers

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

mini handpie filled with pumpkin ready to bake

Ingredients You Will Need

eggs
sugar
pumpkin
salt
cinnamon
nutmeg
ginger
cloves
evaporated milk
pie crust

this is a bowl in a stainless steal mixing bowl of homemade pie dough for turnovers

Pin for later

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!