So after making pumpkin pie in October out of a pie pumpkin, I had a lot of pumpkin on my hands. I found it in the back of my freezer today and found this fun and yummy recipe online for pumpkin pie turnovers:
Yield: 18 turnovers
Ingredients: 1 cup canned or fresh pumpkin
4 tablespoons brown sugar
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice (make your own: http://southernfood.about.com/cs/pumpkins/ht/pumpkin_spices.htm)
2 sheets frozen puff pastry, thawed
Directions: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
Roll out puff pastry into a 12×12 inch square and cut each sheet into 9-4 inch squares
Spoon pumpkin mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
Bake in the preheated oven until pastry is puffed and golden brown, (15 minutes according to recipe, 30 minutes in my oven)
Cool on the pans for 10 minutes. Remove to a wire rack and cool completely