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grandma's plachindas (pumpkin turnovers) recipe

Recipe by
Connie Deitz
Boise, ID

My Mother calls these, "Lady Slippers" because they reminded her of the ballet shoes she used to wear as a young girl. My Grandmother was an amazing cook and baker. She had no cookbooks to follow, just a scoop of this, a little of these and a handful of that, was her routine to feed 9 hungry kids and a hard working husband. After cooking up and shredding her garden pumpkins she noticed she didn't have baking powder for her dough so she just used a vinegar pie crust and created her own version of her Mother's Plachindas. My Mom sat and watched her closely to get this recipe. I hope you enjoy it

yield serving(s)
prep time 2 Hr
cook time 25 Min
method Bake

Ingredients For grandma's plachindas (pumpkin turnovers) recipe

  • 8 c
    shredded pumpkin (can use solid canned pumpkin)
  • 1/2 c
  • 1 tsp
  • 1 tsp
  • 1 1/2 c
    brown sugar, firmly packed
  • 1 tsp
  • 1/4 c
    maple syrup
  • 1/2 stick
    butter (cut into small cubes)

How To Make grandma's plachindas (pumpkin turnovers) recipe

  • 1
    I use my Best Pie Crust recipe for these. Make up 2 batches of the recipe and set aside while you prepare the pumpkin filling.
  • 2
    Heat oven to 350 degrees.
  • 3
    Dump the pumpkin into a large bowl. Add the rest of the ingredients, and combine well.
  • 4
    On a floured surface, roll a chunk of the crust to about 7-8 inches in diameter. Scoop a big spoonful (or more) onto the center of the rolled out piece. Lift the sides up together and crimp closed.
  • 5
    Place on a baking sheet. Lightly brush the crust with water and sprinkle with sugar. Bake for about 15-20 minutes, keeping an eye on the plachindas after 15 minutes. You want to get a nice deep golden brown color. Remove, and serve. (my Dad and his siblings love to drizzle maple syrup over these when they eat them) I love them warm or cold. Enjoy

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