Pumpkin Ricotta Turnovers Recipe

Name: Pumpkin Ricotta Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pumpkin puree (canned, or cook your own); 1 cup apple cider; 1/2 stick butter; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 1/4 teaspoon nutmet; 1 pinch cloves; 24 egg roll wrappers; 1 pound ricotta cheese; 1 egg, beaten; 1 cup vegetable or canola oil; powdered sugar (optional); cinnamon sugar (optional)

Servings: persons

2 cups pumpkin puree (canned, or cook your own)
1 cup apple cider
1/2 stick butter
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmet
1 pinch cloves
24 egg roll wrappers
1 pound ricotta cheese
1 egg, beaten
1 cup vegetable or canola oil
powdered sugar (optional)
cinnamon sugar (optional)

1
Combine pumpkin puree, cider, butter and spices in a medium, heavy saucepan. Cook over low heat for an hour, until thickened. Set aside to cool.
2
Beat egg with a little tap water and set to one side.
3
Place egg roll wrapper on a plate or cutting board, with a point toward you (so it looks like a diamond). Put a tablespoon of ricotta in the center, spread it out with the spoon. Top with a tablespoon or two of pumpkin mixture.
4
With your fingers, fold the bottom point up. Coat the edges of that point with beaten egg. Fold the two side points in; coat the top edges of those flaps with beaten egg. Fold the top point down. Press lightly to seal (but not hard enough to squish out the filling!).
5
Heat oil in a heavy skillet over medium high until it shimmers. Fry turnovers, starting with fold side up, until golden; flip and fry other side until golden. Drain on racks over paper towels.
6
If desired, sprinkle with cinnamon sugar or powdered sugar. Best fresh and hot, but respectable heated back up in the toaster oven!

1757

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups pumpkin puree (canned, or cook your own), 1 cup apple cider, 1/2 stick butter, 1 teaspoon cinnamon, and more.

Yes, Pumpkin Ricotta Turnovers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Ricotta Turnovers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions