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Chocolate glaze pumpkin pie turnovers. A perfect vegan dessert.
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4 from 1 vote

Chocolate Glaze Pumpkin Pie Turnovers

A perfect vegan dessert: sweet pumpkin pie filling wrapped in a flaky phyllo dough.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Dessert
Cuisine: American, dairy free, vegan
Keyword: dairy free, phyllo dough, turnovers, vegan, vegan dessert, vegan recipes
Servings: 8


for the filling

  • 1/2 cup pumpkin puree
  • 6 tbsp brown sugar packed
  • 1 tbsp almond milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

for the dough

for the glaze

  • 3/4 cup vegan chocolate chips
  • 1 tsp coconut oil


  • Stir together all filling ingredients and then set it aside while you prepare the phyllo dough.
  • Preheat oven to 375 F and prepare a baking sheet with parchment paper. Unfold the phyllo dough and cover with a damp paper towel to prevent drying.
    Remove 1 sheet of phyllo dough and place it on a clean surface. Brush the side facing up with melted butter. Add another sheet and repeat for 2 more sheets. Once you have 4 layers buttered and carefully stacked on top of each other, use a pizza cutter to divide the dough in half, length wise. 
    Spoon roughly 1 heaping tablespoon of filling onto the end of the dough leaving roughly a half inch of room to the edge. Fold into a triangle. Keep folding the dough over itself to form a triangle until you get to the end of the sheets. Place the turnover on the prepared baking sheet. Repeat until you've used all the filling. Mine made 8 turnovers. Bake for 15-20 minutes or until golden brown.
  • Melt the chocolate and coconut oil together in a microwave safe bowl on 50% power to prevent burning. Stop every 40 seconds to stir until smooth. Drizzle the chocolate over the turnovers and let set at room temperature until chocolate hardens.


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