Pumpkin Pie Pop Tarts

By jiafei

12 Person

50 Minutes

198 Calories

These Pumpkin Pie Pop-Tarts are a delicious breakfast pastry that you’ll want to eat any time of day! They’re perfect as a breakfast or dessert option. Made with a flaky pie crust filled with pumpkin filling and topped with a cinnamon frosting, this toaster pastry is great for when the weather turns cool. They also freeze well so you can make them ahead of time and warm them up when you’re ready to serve them. If you are a fan of pop tarts and pumpkin pie, this pumpkin pie pop tarts recipe is for you!

Ingredients

Glaze

Orange sanding sugar
1/2 cup Cinnamon sugar
1 tsp. Pure vanilla extract oil
1 tbsp. Milk
1 cup Powdered sugar

Pop Tarts

Egg wash (1 beaten egg mixed with 2 tsp milk or water)
Salt
1 tsp. Pumpkin pie spice
1/3 cup Brown sugar
3/4 cup Pumpkin puree
Flour, for rolling out pie doughs
2 Refrigerated pie crusts

Method

01

Preheat oven to 350°F and line two large baking sheets with parchment paper. In a medium bowl, whisk together pumpkin, brown sugar, pumpkin pie spice, and salt until smooth.
02

On a lightly floured surface, roll out pie crust into a large rectangle until it’s about 1/8” thick. Cut the dough in half crosswise, then into quarters lengthwise. Transfer pieces to a baking sheet and refrigerate while you repeat the process with remaining dough.
03

Spoon a large dollop of the pumpkin mixture into the centers of half of the dough rectangles. Top with another piece of pie crust and press down around the edges. Crimp the edges with a fork, then use a toothpick to gently poke holes in the tops of each pastry (to allow some steam to escape). Brush the pop tarts with egg wash then bake until golden, about 20 minutes. Let cool for about 10 minutes on the pan, then transfer to a wire rack to cool completely.
04

Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Spoon onto cooled pop tarts and sprinkle with cinnamon sugar and sanding sugar.

Related Tags

Pumpkin Pie Pop Tarts

4.2

( By jiafei )

01 Information

Grade easy
Serving 12 servings
Calorie 198 Kcal
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

Glaze

Orange sanding sugar

1/2 cup Cinnamon sugar

1 tsp. Pure vanilla extract oil

1 tbsp. Milk

1 cup Powdered sugar

Pop Tarts

Egg wash (1 beaten egg mixed with 2 tsp milk or water)

Salt

1 tsp. Pumpkin pie spice

1/3 cup Brown sugar

3/4 cup Pumpkin puree

Flour, for rolling out pie doughs

2 Refrigerated pie crusts

03 Method

Step 1

Preheat oven to 350°F and line two large baking sheets with parchment paper. In a medium bowl, whisk together pumpkin, brown sugar, pumpkin pie spice, and salt until smooth.

Step 2

On a lightly floured surface, roll out pie crust into a large rectangle until it’s about 1/8” thick. Cut the dough in half crosswise, then into quarters lengthwise. Transfer pieces to a baking sheet and refrigerate while you repeat the process with remaining dough.

Step 3

Spoon a large dollop of the pumpkin mixture into the centers of half of the dough rectangles. Top with another piece of pie crust and press down around the edges. Crimp the edges with a fork, then use a toothpick to gently poke holes in the tops of each pastry (to allow some steam to escape). Brush the pop tarts with egg wash then bake until golden, about 20 minutes. Let cool for about 10 minutes on the pan, then transfer to a wire rack to cool completely.

Step 4

Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Spoon onto cooled pop tarts and sprinkle with cinnamon sugar and sanding sugar.

04 Author