Ingredients:
 
Fresh Pumpkin Filling
4 to 5 pound pumpkin
2 cups water
3 cinnamon sticks
5 whole cloves
2 cups packed dark brown sugar
Unbaked Pie Crust (can be store bought or home made)
 
Directions:

Cut the pumpkin into about 1 inch sized cubes and leave the skin on.

Boil the Pumpkin cubes until they are tender (the pumpkin is ready when your fork easily punctures the flesh).

Let the pumpkin cool and scoop the pumpkin flesh off the skins and into a mixing bowl. The skins can be thrown in your compost bin as you will no longer need them.
 
Mash the steamed pumpkin with a potato masher and strain the liquid into a bowl. Reserve the liquid and set pumpkin puree aside.

Put the reserved liquid from the pumpkin n a large pot and add the cinnamon sticks and cloves. Bring to a boil and remove the pot from the heat. Replace the lid and let it steep for 30 minutes.
 
Remove the cinnamon and cloves and add the pumpkin puree to the liquid. Add the brown sugar and put the pot over a medium-low heat and let the brown sugar melt into the pumpkin puree. Stir occasionally to keep the mixture from burning or stick to the pot. Once the brown sugar has melted, lower the heat to low and let the pot simmer, uncovered, until the water completely evaporates. Remove from heat and allow pumpkin puree to cool down before refrigerating, about 15 minutes.

To help puree set, place it in the refrigerator for 3 hours minimum, but it is best to let it stay in the refrigerator overnight. If some of the liquid separates, remove it with a spoon or a clean paper towel before using so the filling is not watery.

Lightly dust the unbaked pie crust with flour. Cut the crust into 3 to 4 inch circles and place a heaping tablespoonful of pumpkin filling on one half of each of the dough circles.

Wet the bottom edge of the circles with water to help seal the two halves and fold the dough over to cover the filling. Seal the edges with a fork by firmly pressing down along the edges. Repeat with remaining dough and filling.

Brush each pie with egg whites and sprinkle the tops with the cinnamon and sugar mixture. Puncture the top of each turnover with a fork to allow steam to escape while baking.

Spray a large cookie sheet with cooking spray and place the little pies on the cookie sheet. Bake for 15 minutes on middle rack in the oven. After 15 minutes move the cookie sheet to the top rack and continue to bake for 5 more minutes, until golden brown.

Enjoy the turnovers warm or at room temperature.

The turnovers can be stored in a refrigerator for a few days, but no longer. You can heat the turnovers in a toaster oven or in the oven at 350 degrees for 8 minutes.