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
Scale
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
