Pumpkin Ricotta Turnovers Recipe

Name: Pumpkin Ricotta Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 29 ounces can pumpkin puree (about 2 1/2 cups); 1 cup apple juice; 1/2 cup brown sugar; 1/4 cup maple syrup; 1 stick butter; 1/2 teaspoon Vietnamese cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon nutmeg; 1/8 teaspoon cloves; 1 pound ricotta cheese; 24 egg roll wrappers (or pie crust, cut into shapes of your choice); canola oil, for frying

Servings: persons

29 ounces can pumpkin puree (about 2 1/2 cups)
1 cup apple juice
1/2 cup brown sugar
1/4 cup maple syrup
1 stick butter
1/2 teaspoon Vietnamese cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 pound ricotta cheese
24 egg roll wrappers (or pie crust, cut into shapes of your choice)
canola oil, for frying

1
Combine pumpkin, juice, sugar, syrup, butter and spices in a heavy saucepan and bring to a simmer. Cover and simmer for about an hour, stirring occasionally, until thickened and reduced. Remove from heat and allow to cool.
2
Place egg roll wrapper on a cutting board with a corner toward you. Put about 1 1/2 tablespoons of ricotta in center of wrapper, and flatten it out with a spoon. Top with about 1 1/2 tbsp. of pumpkin mixture.
3
Fold bottom point up to partially cover filling. Moisten edges of wrapper with your finger dipped in water, and then fold each side in, and top down. Press gently at corners to seal.
4
Heat about 1/3 inch of canola oil in a heavy, non-stick skillet. Fry turnovers until golden brown on each side. Drain on rack, with paper towels underneath. Serve warm or at room temperature. Can refrigerate for a couple of days and reheat in oven to restore the crispiness of the shell.

1434

kcal

Calories

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 12 ingredients. The key ingredients include: 29 ounces can pumpkin puree (about 2 1/2 cups), 1 cup apple juice, 1/2 cup brown sugar, 1/4 cup maple syrup, 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