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Easy Pumpkin Pie Pop Tarts Recipe

Easy Pumpkin Pie Pop Tarts Recipe
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★★★★★

4.8 from 8 reviews

Delight in these easy-to-make Pumpkin Pie Pop Tarts, perfect for a cozy fall breakfast or snack. Featuring a flaky pastry crust filled with a spiced pumpkin puree, these homemade pop tarts bring the comforting flavors of pumpkin pie in a convenient handheld form. Topped with a sweet vanilla glaze and cinnamon sugar, they are sure to become a seasonal favorite.

Ingredients

Scale

Pie Crust and Dough

  • 2 chilled pie crusts
  • Flour, for dusting and rolling out dough

Pumpkin Filling

  • 3/4 cup pumpkin puree
  • 1/3 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt

Egg Wash

  • 1 beaten egg
  • 2 teaspoons milk or water

Vanilla Glaze

  • 1 cup confectioners’ sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Toppings

  • 1/2 cup cinnamon sugar
  • Orange decorative sugar

Instructions

  1. Prepare the Baking Sheets and Pumpkin Mixture: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and a pinch of salt until the mixture is smooth and well combined.
  2. Roll Out and Cut the Pie Crust: On a lightly floured surface, roll out one pie crust into a large rectangle about 1/8 inch thick. Cut the dough crosswise in half and then lengthwise into quarters, creating smaller rectangular pieces for the pop tarts. Transfer these pieces to a baking sheet and refrigerate while repeating with the second pie crust.
  3. Assemble the Pop Tarts: Remove the refrigerated dough rectangles. Spoon a generous dollop of the pumpkin filling into the center of half the rectangles. Place a second rectangle on top of each filled piece and press the edges together to seal. Use a fork to crimp the edges neatly, then gently poke a few holes in the top of each pop tart with a toothpick to allow steam to escape during baking. Brush the tops with the egg wash to encourage a golden brown finish.
  4. Bake the Pop Tarts: Place the prepared pop tarts on the baking sheets and bake in the preheated oven for 20–22 minutes, or until the crusts are golden brown and cooked through. Remove from the oven and let them cool on a wire rack.
  5. Prepare Vanilla Glaze and Decorate: In a small bowl, whisk together confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled pop tarts and sprinkle with cinnamon sugar and orange decorative sugar for an extra festive touch. Allow the glaze to set before serving.

Notes

  • You can use homemade or store-bought pie crust depending on your preference and time availability.
  • Make sure the pie crust is well chilled before rolling and cutting to ensure flaky results.
  • Adjust the amount of pumpkin pie spice to fit your taste; you can add a pinch of ground cloves or nutmeg for additional warmth.
  • These pop tarts are best eaten the same day but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Reheat gently in a toaster oven or regular oven to restore crispiness.

Nutrition

Keywords: pumpkin pie pop tarts, pumpkin pop tarts, homemade pop tarts, pumpkin breakfast, fall recipes, pumpkin spice desserts

Find it online: https://hannahdelgado.com/easy-pumpkin-pie-pop-tarts-recipe/