Prep Time: 10 min ; Start to Finish: 1 hr
Makes: 8 servings
Just 10 minutes prep time for this luscious (and easy!) dessert, and it's off to the oven.
Turnover
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1/2 cup canned pumpkin (not pumpkin pie mix)
1/3 cup packed brown sugar
1/2 teaspoon maple flavor
1/4 teaspoon pumpkin pie spice
Dash salt
Glaze
1/2 cup powdered sugar
1/4 teaspoon maple flavor
1 tablespoon milk
1/4 cup chopped walnuts, toasted*
1 . Heat oven to 375°F. Unroll crust on ungreased large cookie sheet. In medium bowl, mix pumpkin, brown sugar, 1/2 teaspoon maple flavor, the pumpkin pie spice and salt until smooth.
2 . 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 center of cookie sheet. With fork, press edge to seal; prick top several times.
3 . Bake 23 to 30 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet to cooling rack.
4 . In small bowl, mix powdered sugar, 1/4 teaspoon maple flavor 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.
*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
High Altitude (3500-6500 ft):No change.
Serve wedges of this delicious treat topped with dollops of whipped cream.
