Pumpkin Pie Pop Tarts Recipe
Introduction
These Pumpkin Pie Pop Tarts are a delightful twist on a classic fall favorite. Filled with spiced pumpkin and topped with a maple glaze and festive sprinkles, they make for a perfect seasonal treat. Easy to prepare and fun to eat, they’re sure to become a new holiday tradition.
Ingredients
- 1 package (15 oz) refrigerated pie crusts
- 1⅓ cups pure pumpkin
- 2/3 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 large egg
- 1 tablespoon milk (whole milk recommended)
- 1½ cups powdered sugar
- 2 tablespoons pure maple syrup
- 4-5 teaspoons milk (whole milk recommended)
- Fall or Halloween sprinkles (optional)
Instructions
- Step 1: Preheat the oven to 450℉. Line a baking sheet with parchment paper.
- Step 2: Roll out one pie crust on a clean, dry surface. Cut 12 rectangles about 5″ x 2″ each using a butter knife, arranging them on the prepared baking sheet. Repeat with the second crust to have 24 rectangles total. Roll and cut any extra dough to reach this amount.
- Step 3: In a mixing bowl, combine pumpkin, brown sugar, and pumpkin pie spice.
- Step 4: Place 2 tablespoons of the pumpkin mixture in the center of 12 rectangles on the baking sheet, leaving a ½-inch border around the edges.
- Step 5: Whisk the egg and 1 tablespoon milk together. Brush the edges of the pumpkin-filled rectangles with this egg wash.
- Step 6: Gently press a plain rectangle on top of each filled one, then crimp the edges with a fork to seal.
- Step 7: Brush the remaining egg wash on top of each pop tart and poke a few small holes in the surface using a fork or toothpick to vent steam.
- Step 8: Bake for 8-12 minutes or until golden brown. Let them cool on the baking sheet while preparing the glaze.
- Step 9: For the glaze, whisk together powdered sugar, maple syrup, and 3 teaspoons of milk in a bowl. Adjust with more milk or powdered sugar to reach your desired consistency.
- Step 10: Once cooled, brush or spoon glaze over each pop tart. Add sprinkles immediately if desired. The glaze can be applied when pop tarts are slightly warm or completely cooled; for a hardened glaze, wait until fully cooled.
Tips & Variations
- Use canned pumpkin puree for convenience and consistent texture.
- If you prefer a smoother filling, blend the pumpkin mixture before filling the crust.
- Substitute maple syrup with honey or corn syrup in the glaze for a different flavor.
- Try adding chopped nuts or raisins to the pumpkin filling for extra texture.
Storage
Store cooled Pumpkin Pie Pop Tarts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Reheat gently in a toaster oven or microwave before serving. The glaze may soften when refrigerated but will still taste delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these pop tarts ahead of time?
Yes, you can assemble the pop tarts and store them unbaked in the refrigerator for up to 24 hours before baking. Alternatively, bake and glaze them ahead, then store as described above.
Can I freeze Pumpkin Pie Pop Tarts?
Absolutely. Freeze the baked pop tarts in a sealed container or bag for up to 2 months. Thaw at room temperature and reheat before glazing or enjoy as is if already glazed.
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Pumpkin Pie Pop Tarts Recipe
- Total Time: 25 minutes
- Yield: 12 pop tarts 1x
- Diet: Vegetarian
Description
These Pumpkin Pie Pop Tarts are a delightful fall treat featuring flaky pie crusts filled with a spiced pumpkin mixture and topped with a sweet maple glaze and festive sprinkles. Perfect for Halloween or autumn breakfasts and snacks, they combine classic pumpkin pie flavors in a fun, handheld pastry.
Ingredients
Pie Crusts
- 1 package (15 oz) refrigerated pie crusts
Pumpkin Filling
- 1⅓ cups pure pumpkin
- 2/3 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
Egg Wash
- 1 large egg
- 1 tablespoon milk (whole milk recommended)
Maple Glaze
- 1½ cups powdered sugar
- 2 tablespoons pure maple syrup
- 4–5 teaspoons milk (whole milk recommended)
Toppings
- Fall or Halloween sprinkles
Instructions
- Preheat Oven: Preheat your oven to 450℉. Line a cookie sheet or baking sheet with parchment paper to prevent sticking.
- Cut Pie Crusts: Roll out one pie crust on a clean, dry surface. Using a butter knife, cut 12 rectangles approximately 5 inches by 2 inches by creating three rows and four columns. Place these on the parchment-lined baking sheet.
- Prepare Second Crust: Repeat cutting the second pie crust into 12 rectangles, setting all 24 pieces aside. If you have extra dough, roll it into a ball and cut additional rectangles as needed.
- Mix Pumpkin Filling: In a bowl, stir together the pure pumpkin, light brown sugar, and pumpkin pie spice until well combined.
- Fill Pop Tarts: Spoon 2 tablespoons of the pumpkin mixture onto the center of 12 of the rectangles on the baking sheet, leaving a ½-inch border around the edges.
- Brush Edges: Whisk together the egg and 1 tablespoon of milk to create an egg wash. Use a pastry brush to coat the edges of each filled rectangle with the egg wash.
- Seal Pop Tarts: Place an unfilled rectangle on top of each filled one. Press the edges gently and crimp them using a fork to seal.
- Final Egg Wash and Venting: Brush the tops of the sealed pop tarts with the remaining egg wash. Poke a few small holes in each pop tart with a fork or toothpick to allow steam to escape during baking.
- Bake: Bake the pop tarts in the preheated oven for 8-12 minutes, or until they are golden brown all over. Remove from oven and allow to cool slightly on the baking sheet.
- Prepare Maple Glaze: Whisk together the powdered sugar, maple syrup, and 3 teaspoons of milk. Add more milk or powdered sugar as needed to achieve desired consistency.
- Glaze and Decorate: Once the pop tarts have cooled, brush or spoon the maple glaze over the tops. Immediately add fall or Halloween sprinkles to decorate.
- Serve: Enjoy the Pumpkin Pie Pop Tarts warm, at room temperature, or chilled for a tasty seasonal treat.
Notes
- To ensure the pop tarts seal properly, make sure the edges are brushed with egg wash before pressing together and crimping.
- Allow the pop tarts to cool before glazing if you want the glaze to harden and set nicely.
- Use whole milk for the egg wash and glaze for the best flavor and texture.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have a pre-made blend.
- These pop tarts can be stored in an airtight container for up to 3 days at room temperature or refrigerated for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie pop tarts, pumpkin pop tarts, fall breakfast, pumpkin dessert, Halloween treat, maple glaze pop tarts, homemade pop tarts, pumpkin spice treat
