Fresh Pumpkin Pie Turnovers

I love pumpkin and the idea of making fresh pumpkin puree three years ago would have scared me. This year I have been trying to lower my carbon foot print and eat more sustainably and more consciously. By making my own puree I'm creating less waste in the world. Its also the easiest thing to make and its so healthy!

Apple turnovers were my favorite treat as a kid and I figured why not make  a pumpkin hand pie version! They are cute, portable and pack a punch with pumpkin pie flavor!

Lets Bake!

Pumpkin Puree:

- 1 small (5" in diameter pumpkin)

- 1/3 cup of granulated sugar

- 1 teaspoon vanilla extract

- 1/4 teaspoon clove

- 1/4 teaspoon nutmeg

- 1/4 teaspoon cinnamon

- 1/4 teaspoon all spice

- 2 tablespoons coconut milk

Crust:

- 1 1/2 cups of all purpose flour

- 1 stick of cold unsalted butter

- 2 tablespoons of ice cold water

- 1/4 cup of brown sugar

- 1/4 teaspoon of ground cinnamon

- 1/4 teaspoon of ground nutmeg

Steps:

1. Cut off the top of your pumpkin and slice in half, pre heat your oven to 400° Fahrenheit

2. Scoop out the insides and separate the seeds from the squishy inside

3. Place your pumpkin halves in a slow cooker and cook for 2 hours on high (ALTERNATIVE: roast in the oven on 425° fahrenheit for 3 hours)

4. Place your seeds on a baking sheet and sprinkle on salt (roast in the oven on 400° F for 30 min)

5. While the pumpkin is roasting, put your flour, sugar and spices into a food processor and pulse

6 Add in the butter and pulse until crumbs form

7. Add in your water and turn the machine on until a ball forms naturally

8. When your pumpkin is soft and the skin falls off naturally 2-3 hours, skin the pumpkin and place it in a food processor

9. Pulse until smooth

10. Add in your sugar, nutmeg, clove, cinnamon, all spice and pulse

11. Next, add in your coconut milk and pulse again!

12. Roll out your pie crust to be 1/4" thick, using your pastry cutter, cut out triangles for your turn overs ( you can also place the crust into a pie dish and make a full size pie)

13. After you have your turn overs cut out of crust, place 3 tablespoons of pumpkin in the center of the crust

14. Fold the edges over the middle and press the edges together with a fork to close the pumpkin into the crust

15. Repeat until your crust is all used

16. Dust the top of your turn overs with melted coconut oil and sprinkle with sugar

17. Place on a baking sheet in the oven for 20 minutes until golden brown on the top!

18. Eat and Enjoy!