Pumpkin turnovers

A couple weeks ago I made my Grandma Hochhalter's pumpkin turnovers. They were always one of my personal faves when we'd visit her. This was my first time making them, and they tasted just like I remembered. Yummy, yummy!

I'm hosting my family for Christmas, so this week I plan on making Kuchen again to make sure my freezer is stocked up for the visitors.


Pumpkin filling:
1 16 oz. can pumpkin
½ tsp. salt
1 ½ c. sugar
½ tsp. cloves
½ tsp. allspice
1 ½ tsp. cinnamon
(or 2 ½ tsp. pumpkin pie spice)

Mix 2 c. flour, ½ c. Crisco, ½ c. sugar, pinch of salt until crumbly (like pie dough). Add ½ c. cream and enough milk to make a soft dough. Knead until smooth (add flour if it’s too sticky). Divide into pieces about the size of a golf ball or a little larger. Roll dough as thin as you like. Place 2 T. pumpkin filling on dough. Fold half over and seal edges with fork or fingers. Place on sprayed cookie sheet and bake at 375° until brown. Cool and enjoy.

Yield: 12-14 turnovers.

I had to double the dough for the crust to have enough for all the filling.