Pumpkin turnovers…

October 25, 2010 By
…or hand­held pies or pop tart thingies…or what­ever.  But, no mat­ter what you call them, they sure are cute & tasty!
The inspi­ra­tion for these lit­tle yum­mies comes from Joy the Baker. I have a hus­band who loves all things pump­kin and well, loves pop tarts.  So, when I saw her Pump­kin Pie Pop Tarts recipe, I knew I must try some­thing like it.  
One of my good friends wanted to try them too–we just altered things slightly to fit our tastes and time (watch­ing 3 lit­tle ones while baking).
So, she brought over fresh steamed pump­kin from her gar­den and some cream cheese dough balls.  The dough recipe came from this site on mak­ing cherry turnovers. 

Cream Cheese dough (which is super yummy & I think I will be using for home­made pie crusts from now on):
–1.5 C unbleached all-purpose flour
–1 t sugar
–pinch of salt
–1 stick cold, unsalted but­ter (diced)
–1 pack­age cold cream cheese (cut into pieces)

1. Place dry ingre­di­ents in medium bowl and mix together.  Using your fin­gers (or a food proces­sor), add the cold, diced but­ter and mix it together until you have only small clumps (in a food proces­sor the mix­ture should resem­ble bread crumbs).  Then, add in the pieces of cream cheese and mix until large clumps of dough have formed.

2. Remove dough and place onto a lightly flour dusted sur­face (counter or cut­ting board) and knead until the dough has formed nicely.  Wrap in plas­tic and chill for at least 30 min­utes (this can be made ahead of time–in our case, it was made the night before).

Pump­kin filling 
(you can adjust these amounts to your taste. If you don’t like it “spicy”, start with less of all and just add until you get the fla­vor right.  Also, I’m sure you could just use pump­kin pie fill­ing mixture–whatever recipe you use to make that)
–3/4 C pump­kin puree
–1 egg 
–pinch of ground cloves 
–1/4 t ground ginger
–1/2 t cinnamon
–1/4 t salt
–1/3 C gran­u­lated sugar

1. Add your pump­kin & spices to a small saucepan and warm over medium heat just until every­thing starts smelling nice (to bring out the fla­vors).  Then, remove from heat and mix in egg, salt, and sugar.  Set aside (or set in fridge) while you roll out the dough.

2.  On a well floured sur­face (don’t for­get this as we did with the first batch!), roll out the dough to about 1/8-inch thick­ness.  Then, trim the edges with a knife or pizza cut­ter so that you have a large rectangle.  

3.  Then, cut dough (as evenly as pos­si­ble) into rec­tan­gles.  You can choose how big or small to make them. Brush the rec­tan­gles lightly with beaten egg.  

4.  Spoon about a table­spoon (depend­ing on the size of your rec­tan­gles) of the pump­kin fill­ing on to one end of each rectangle.
 
5.  Fold the other end over on top of the filled end and use a fork to crimp/seal the edges.  Brush tops lightly with beaten egg (you could also try adding a nice cinnamon-sugar mix here or even just some turbinado sugar).
6.  Bake at 350 (or in our case, 325 con­vec­tion bake) for about 25 min­utes or until the tops start look­ing golden.  

7.  Let cool; then frost, glaze, freeze, or just devour! :)

We left a few out to try, but actu­ally froze the rest (hop­ing they turn out ok)!  Because we were freez­ing, we opted not to glaze/frost them (yet).  We made two batches (dou­bled the recipe) and it yielded just shy of 30.  Again, it all depends on what size you want to make these.
So, if you’re in need of a new pump­kin recipe, give these lit­tle pump­kin turnover/pop tart things a try. They really weren’t too dif­fi­cult and are def­i­nitely some­thing fun & dif­fer­ent from just reg­u­lar ‘ole pump­kin pie. 

Do you have any fun & dif­fer­ent pump­kin recipes that you love?

**UPDATE*: Both my friend and I have tried some of the ones that we froze.  Ver­dict: Awe­some! You can thaw just a bit in the microwave and then toast–just like a pop tart.  How great it would be to make up a whole batch now to have ready for a hec­tic Thanks­giv­ing or Christ­mas morn­ing!  And, on another note, these would be great to take over to a new mom.  A sim­ple, con­ve­nient break­fast or dessert treat that comes in indi­vid­ual serv­ings (I don’t know about you, but in those post-partum weeks, I found myself eat­ing at all kinds of weird times and it was super con­ve­nient to have indi­vid­ual por­tioned items!).** 

Linked to:     Ingre­di­ent Spot­light,

10 Comments

Comments

  1. 1
    Aunt Peg's says:
    October 26, 2010 at 6:09 pm

    DIVINE!!!!!!!!!!!!!!!!!!!!!!!!
    I can’t wait to try these! They are per­fect for my pump­kin spice fetish collection-lol
    Thanks for shar­ing this recipe!
    I’m stop­ping by from Tempt my Tummy Tues­day.
    Amber

    Reply
  2. 2
    KS says:
    October 26, 2010 at 8:23 pm

    These are deli­cious!! We even liked them with­out the glaze! This recipe was added to our fall favorites!

    Reply
  3. 3
    wacki04@TheKing'sCourt IV says:
    October 27, 2010 at 7:25 am

    I never thought of mak­ing a pump­kin turnover, these look great! I’d love for you to stop by What’s Cook­ing Wednes­day each week to share some of your recipes!

    Cristi
    http://thekingscourt4.blogspot.com/

    Reply
  4. 4
    Sara @ Mom Endeavors says:
    October 27, 2010 at 7:39 am

    Thanks for the invited Cristi! I just stopped over! Love a good recipe link-up! :)

    Reply
  5. 5
    Vanessa says:
    October 27, 2010 at 11:26 am

    I’m vis­it­ing from What’s Cook­ing Wednes­day. What a great idea! I love freezer cook­ing and I think these would be a great treat to have in the freezer. Thanks for shar­ing your recipe.

    Reply
  6. 6
    Lisa says:
    October 28, 2010 at 12:35 am

    I can just imag­ine how deli­cious these must be espe­cially with that ten­der cream cheese pastry.

    Reply
  7. 7
    Lisa says:
    October 29, 2010 at 6:36 am

    OMG, yum!! I’ve never seen these before and they look amazing!

    Reply
  8. 8
    Jami says:
    October 30, 2010 at 11:01 am

    Oh yeah, def­i­nitely putting those on my To-Do Tues­day fea­ture! They look sooooo goooood!
    smiles!

    Reply
  9. 9
    Tina @ MOMS CRAZY COOKING says:
    November 7, 2010 at 12:22 am

    Thanks for link­ing up!

    Reply
  10. 10
    Alison@Oopsey Daisy says:
    November 23, 2010 at 1:21 pm

    YUMMY!! Oh man, I am get­ting in the Thanks­giv­ing mood just read­ing about this deli­cious­ness! This is just what I needed! Thanks, my friend!

    ~Ali­son

    Reply

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