Description
These Pumpkin Pie Pop Tarts are a delightful, handheld holiday treat featuring a flaky pastry crust filled with a spiced pumpkin filling. Baked to golden perfection and topped with a sweet vanilla glaze, cinnamon sugar, and optional nuts, they combine the flavors of classic pumpkin pie with the fun portability of pop tarts.
Ingredients
Scale
Pastry
- 4 chilled pie crusts
- Flour, for dusting
Filling
- 1½ cups pumpkin puree
- 2/3 cup brown sugar
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
Egg Wash
- 2 eggs
- 4 tsp milk or water
Glaze
- 2 cups confectioners’ sugar
- 2 tbsp milk (or maple syrup for a twist)
- 2 tsp vanilla extract
- 1 tbsp melted butter (optional, for richer glaze)
Toppings
- 1 cup cinnamon sugar
- ¼ cup orange decorative sugar
- Optional: finely chopped toasted pecans or walnuts for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line 2 baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Dough: Lightly flour your work surface, roll out the chilled pie crusts, and cut them into rectangles about 3×4 inches in size. You will get 16 top pieces and 16 bottom pieces for the pop tarts.
- Make Filling: In a mixing bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and a pinch of salt. Mix well until all ingredients are evenly incorporated.
- Assemble Pop Tarts: Spoon a heaping tablespoon of the pumpkin filling onto each of half the dough rectangles. Place the remaining dough rectangles on top and press the edges together firmly using a fork to seal the filling inside.
- Apply Egg Wash and Bake: Brush the tops of the sealed pop tarts with an egg wash made by whisking 2 eggs with 4 teaspoons of milk or water. Bake in the preheated oven for 18–22 minutes or until the crust turns golden brown.
- Cool Tarts: Remove the pop tarts from the oven and allow them to cool completely on a wire rack before glazing.
- Prepare and Apply Glaze: Mix the confectioners’ sugar, milk (or maple syrup if using), vanilla extract, and melted butter until smooth to create a sweet glaze. Drizzle this over the cooled pop tarts evenly.
- Add Toppings: Sprinkle cinnamon sugar, orange decorative sugar, and optional chopped toasted pecans or walnuts over the glazed pop tarts to add texture and extra flavor.
Notes
- Using chilled pie crusts helps keep the pastry flaky and easier to handle.
- If you want a dairy-free glaze, substitute milk with more maple syrup or a plant-based milk.
- Pumpkin puree can be canned or homemade; avoid pumpkin pie filling as it contains added sugar and spices.
- For a festive touch, experiment with colored sugars or add a sprinkle of edible glitter.
- Store leftover pop tarts in an airtight container at room temperature for up to 3 days or freeze for longer storage.
