Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pumpkin Turnovers
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- #52215
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
16 ounces cooked, mashed pumpkin
1 cup light brown sugar
1 tablespoon melted butter
1 tablespoon dark rum
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 double-crust pie pastry (9 inch size)
1 egg (beaten)
sugar
directions
Mix pumpkin with brown sugar, butter, rum and spices.
Divide pastry into portions for each turnover. Roll each portion into a six inch circle. Spoon two tablespoons of pumpkin filling on each circle, fold to form a turnover, and seal edges with the tines of a fork.
Cut a vent in top to allow steam to escape while baking. Brush turnover with beaten egg and sprinkle with sugar.
Bake on greased baking sheets in a 400 degrees F oven for 30 minutes or until nice and brown. Cool on wire racks.
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nutrition data
Nutritional data has not been calculated yet.
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