- 1 sheet Puff Pastry, Thawed
- 1 cup Pumpkin Puree
- 1/4 cup Granulated Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Grated Nutmeg
- 1/4 teaspoon Ground Ginger
- 1 teaspoon Pure Vanilla Extract
- Egg Wash
- 1 cup Powdered Sugar
- 1-2 tablespoons Milk
Preheat oven to 400°F. Line baking sheet with parchment paper or silicone mat.
Roll out puff pastry. Cut into 6 equal squares. Transfer to baking sheet.
Mix together pumpkin puree, sugar, cinnamon, nutmeg, ginger, and vanilla in a mixing bowl.
Evenly divide pumpkin mixture slightly off-center in each square.
Fold the turnovers in half diagonally, to create triangular turnovers. Press the edges with a fork to seal.
Brush each with egg wash.
Bake turnovers for 25 minutes or until golden brown. You may see the filling oozing out.
Remove from oven and place on cooling rack. Allow to cool for 5 minutes.
For the drizzle, mix powdered sugar and 1 tablespoon milk at a time to keep thick consistency.
Drizzle over turnovers. Serve and ENJOY!