Pumpkin and Maple Turnover Recipe

Name: Pumpkin and Maple Turnover
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box; 1/2 cup canned pumpkin (not pumpkin pie mix); 1/3 cup packed brown sugar; 1/2 teaspoon maple flavour; 1/4 teaspoon pumpkin pie spice; Dash salt; 1/2 cup icing sugar; 1/4 teaspoon maple flavour; 2 to 3 teaspoons milk; 1/4 cup chopped walnuts, toasted*

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2 cup canned pumpkin (not pumpkin pie mix)
1/3 cup packed brown sugar
1/2 teaspoon maple flavour
1/4 teaspoon pumpkin pie spice
Dash salt
1/2 cup icing sugar
1/4 teaspoon maple flavour
2 to 3 teaspoons milk
1/4 cup chopped walnuts, toasted*

PREP TIME 10m	COOK TIME 50m	TOTAL TIME 1h
YIELD 8 servings

Instructions

Heat oven to 375°F.
Unroll crust on ungreased large baking sheet.
In medium bowl, mix pumpkin, brown sugar, 1/2 teaspoon maple flavour, the pumpkin pie spice and salt until smooth.
Spread pumpkin mixture over half of pie crust to within 3/4 inch of edge.
Brush edge with water; fold crust over filling.
Carefully move turnover to centre of baking sheet.
With fork, press edge to seal; prick top several times.
Bake 23 to 30 minutes or until golden brown.
Cool 5 minutes.
Remove from baking sheet to cooling rack.
In small bowl, mix icing sugar, 1/4 teaspoon maple flavour and the milk until smooth and desired drizzling consistency.
Drizzle over warm turnover.
Sprinkle with chopped walnuts.
Let stand 10 minutes.
Serve warm or cool.