Pumpkin Butter Turnovers

These sweet pumpkin butter turnovers are made with homemade pumpkin butter mad from homemade pumpkin puree. This is the ultimate fall time pumpkin treat.

Pumpkin Butter Turnovers by Nutmeg Nanny

I’m sorry if you are sick of seeing pumpkin recipes. Here is the thing.  I have been really obsessed lately. I just can’t get enough.

So, you know how I showed you how to make your own pumpkin butter? Well now I’m going to show you what you can do with it! Well, unless you ate it buy itself with a spoon. Which I won’t judge you for. I promise. It’s happened to me too.

Pumpkin Butter Turnovers by Nutmeg Nanny

I really have a thing for turnovers too. I have made them a lot on this blog. Nutella Peanut Butter and Banana Turnovers, Apple  Turnovers, Blueberry Mascarpone Turnovers and now (thanks goodness!) Pumpkin Butter Turnovers.

The best part about this recipe is that it makes a great breakfast, lunch, dessert, after dessert dessert, midnight snack….

Ok. Basically it’s great anytime of the day…or night…

Pumpkin Butter Turnovers by Nutmeg Nanny

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Pumpkin Butter Turnovers

These sweet pumpkin butter turnovers are made with homemade pumpkin butter mad from homemade pumpkin puree. This is the ultimate fall time pumpkin treat.

Yield: 4 turnovers

Prep Time: 10 minutes

Cook Time: 15 minutes per batch

Total Time: 25 minutes

Ingredients:

Source: Nutmeg Nanny

Directions:

Preheat oven to 450 degrees.

Roll out thawed puff pastry to a square. Cut into 4 equal parts. Set aside onto a silpat lined baking sheet.

Add 2-3 tablespoons of homemade pumpkin butter to bottom corner of each puff pastry square. Being careful not to place the mixture to close to the edge. If you do the mixture will come out of the sides when you attempt to fold it over.

Using a pastry brush, lightly brush side of pastry with egg wash. Fold over to make a triangle and press sides together with a fork. Brush the top of the turnovers with the egg and sprinkle with cinnamon sugar. Cut a small hole into the top of the turnover.

Put into the oven and cook for approximately 15 minutes. Until the turnovers are golden brown and delicious.

8 Responses to “Pumpkin Cauliflower Alfredo Meatball Pasta Bake”

  1. #
    1
    jen — October 31, 2017 at 4:09 pm

    I’ve been wanting to try a savory pumpkin dish and this looks fantastic! Meatballs are always a hit in my house!

  2. #
    2
    Amanda — October 31, 2017 at 8:43 pm

    Such a fun way to use pumpkin!!

  3. #
    3
    Dorothy at Shockingly Delicious — October 31, 2017 at 10:00 pm

    What a delicious dish! I love all of the flavors. I also love the convenience of the pre-made meatballs!

  4. #
    4
    Delaney | Melanie Makes — October 31, 2017 at 11:19 pm

    I would love to have this for dinner!

  5. #
    5
    Anna @ Crunchy Creamy Sweet — November 1, 2017 at 12:21 am

    I love everything about this dish: the cauliflower, the pumpkin and of course, the meatballs! So much flavor!

  6. #
    6
    Michelle — November 1, 2017 at 7:42 am

    Cooked Perfect meatballs are really good! And I love this pasta bake…so perfect with the flavors of fall! I’m enjoying pumpkin season while I can!

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    7
    Trish - Mom On Timeout — November 2, 2017 at 12:18 pm

    This is just so perfect for fall! I know my kiddos would love it!

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    8
    Vicki Bensinger — October 16, 2018 at 10:07 am

    This sounds so interesting. I love how you combined the cauliflower with the pumpkin for this unique dish. I bet it’s so tasty!

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