Pumpkin pie turnovers bring the flavors of fall to an easy hand pie. Filled with pumpkin pie filling, then glazed with a spiced pumpkin glaze, they are super easy to make. So, with a few common pantry staples, and some puff pastry dough you can create these flaky, buttery turnovers in minutes.

The scents and flavors of fall. Fall is my absolute favorite time to bake, and with these pumpkin pie turnovers, you even get an excuse to eat them in the morning with your coffee.

Flaky dessert like pastries filled with spiced pumpkin filling and drizzled with a spiced glaze while they are still warm. Be still my fall senses.

Spicing up your filling for pumpkin pie turnovers

Start with the filling. I always purchase pumpkin puree in a can. That way I can spice it up the way I want, and not rely on someone else’s taste buds. My homemade pumpkin pie spice really takes things up a notch!

Pumpkin puff pastry desserts

If you are used to glazed puff pastries filled with cherry or berry, then of course you know how delicious and convenient these pastry dough pies are to make. The pumpkin filling is great because it has that savory side too.

Sure, you get the sweetness, but having those wonderful layers of pumpkin seasoning seems to make it just a bit more interesting. Just like the leaves in the trees turning all those wonderful colors, a pumpkin turnover is all the “colors” of the flavor spectrum. Sweet, spicy, savory, earthy, and just plain tasty!

Let’s Make some Pumpkin Pie Turnovers!

First of all, you’ll need to gather your ingredients. Here is what you will need:

For the turnovers: pumpkin puree, puff pastry, egg (divided), sugar, cream and pumpkin pie spice.

For the glaze: powdered sugar, pumpkin pie spice, butter and milk.

Combine pumpkin puree, egg yolk, sugar, pumpkin pie spice, and
cream together. Beat until mixed thoroughly.
Roll out puff pastry and cut into 6 equal squares. Lay the
squares on a parchment lined sheet and brush the edges with egg wash.
Divide the pumpkin filling equally, spooning it into the
center of each puff pastry square. Fold corner to corner to create a triangle.
Press the edges together using the back of a fork to seal.
Brush tops with egg wash.
Mix together the glaze by combining butter, powdered sugar
and pumpkin pie spice, adding milk in a little at a time until desired
consistency is achieved.

6. Bake turnovers until golden brown.

7. Drizzle over warm turnovers.

You will find a complete printable recipe at the bottom of this post. Refer to it for measurements and baking times.

Adding the pumpkin pie glaze

The best thing about a turnover hand pie is that bit of glazing on top! Is anyone else like me where you eat the turnover all around until you have that perfect bite? You know, where there is just the right amount of filling and a nice thick area of the caramelized glaze on top of the crust?

The glaze is easy to make and by adding some pumpkin spice to it you get a gorgeous color on top as well. It just makes the entire pastry feel and taste like Fall.

The glaze is simply made with confectioner sugar, butter, pumpkin pie spice and a bit milk.

Just make sure to drip and spread the glaze on when the pastries have cooled just a bit, but not too much. You want the turnovers to be warm to the touch, but not too hot to handle. Too hot, and all that wonderful glaze runs off. Too cool and it doesn’t adhere nicely.

But on a warm pastry pie filled with that delicious pumpkin pie filling… Then it runs just enough to create those beautiful fingers of sweet glaze cascading then frozen in motion.

Love them? Pin them!

Don’t forget where you found the recipe for these Pumpkin Pie Turnovers with Pumpkin Spice Glaze made with puff pastry! Pin them to your favorite Pinterest board before you go!

Different types of pumpkin pie filling

You have lots of choices to work with, but the thing to keep in mind comes down to two basic choices. There is a plain canned pumpkin (pumpkin puree), that you will need to spice yourself. It makes it easier to control the taste and the sugar, too.

Pumpkin is great because it is a squash that is full of nutritional value and it is also naturally sweet. So, added sugar can sometimes make it almost too sweet… (I know… as if there is such a thing…) But I like the spice to shine through as much as the sweetness, so I prefer the less sweetened, or unsweetened pure pumpkin filling. Then I can add as much sugar as I like.

If you want to make your own pumpkin puree, you can do that in your pressure cooker in minutes!

You can also go with pumpkin pie filling that already is seasoned and spiced. These tend to be a lot sweeter with added sugar, and might not be as “spicy”. So I still recommend picking things up a bit with some added seasoning. However, those are super convenient if you are in a hurry.

More great pumpkin pie pastry desserts

Around Fall, of course pumpkins are on everyone’s minds because you see them stacked up everywhere until November. How can you not want to make some sweet pumpkin treats? The only limit is the imagination and there are so many great recipes out there to take advantage of pumpkin.

Also, pumpkins are very nutritious and packed with vitamins, minerals, and very high fiber. In terms of a healthy squash, pumpkin sits at the top. (And it is great for dogs too by the way as long as you give them the unsweetened stuff)

So, here are some suggestions if you are looking for more ways to roll out the pumpkins and make some tasty desserts with Fall in mind. Of course, you don’t just have to make these in the fall. Believe it or not, you can still easily find pumpkin filling all year long in the grocery store!

Pumpkin Spice Swirls (leftover pie crust cookies)
Apple Pumpkin Strudel
Pumpkin Croissants
Pumpkin Bundt Cake with Cream Cheese Frosting (Cinderella Cake)
Glazed Pumpkin Donuts (pictured above)
Pumpkin Cheesecake Swirl Brownies
Pumpkin Spiced Coffee Cake with Brown Butter Glaze

My tummy is growling! Let’s make some Pumpkin Pie Turnovers!

Overhead of Pumpkin Pie Turnovers on a plate

4.50 from 6 votes

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