Pumpkin and Maple Turnover

Thanksgiving Day brings out all the good cooks we have in the park. If any of you had recipe requests bring the recipe to me and I will add it here. The recipe below is one I will make again at Christmas. It was a hit.
Each pie crust in the package makes one recipe.

Pumpkin and Maple Turnover
Prep Time: 10 min ; Start to Finish: 1 hr
Just 10 minutes prep time for this luscious (and easy!) dessert, and it's
off to the oven.
Ingredients:
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.
Preparation Directions:
*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.
8 servings
High Altitude (3500-6500 ft): No change.