Preheat air fryer to 350°F. Thaw puff pastries for 10-15 min.
In a medium bowl, mix pumpkin purée, confectioner's sugar and pie spice.
Cut pastries into quarters and fill each pastry with a tbsp of pumpkin mix filling.
Egg wash the sides and seal with a fork.
Use egg wash to brush the top of each turnover and cut 2-3 slits in the top.
Top with coarse sugar (optional)
air fry for 5 minutes. Reduce heat if browning too fast and cook another 5 minutes. Check every 2-3 minutes.
Icing Instructions (optional)
Add all ingredients to a bowl and whisk. Use a spoon to make strips of icing on top of turnovers.
Remove puff pastry from the freezer when ready to make.
Thaw puff pastry until it is just moveable - be careful to not over-thaw, or the pastry will fall apart. Thawing should take about 10-15 minutes or so.
Only use a tablespoon of pumpkin purée filling as to not overfill each pie.
Add icing only after the turnovers have completely cooled.
FreezingPlace the turnovers on a baking sheet in a single layer and freeze until solid. Then store for up to two months in a freezer bag or an airtight container.Turnovers can be cooked immediately after being taken out of the freezer. It will take a few more minutes for them to bake.