Homemade Pumpkin Pie Pop Tarts For Breakfast…Or Dessert
It’s just about time for all-pumpkin-everything. While I’ve never been a PSL drinker, I love pumpkin desserts as much as the next person. Give me a pumpkin pastry or pumpkin bread, and I’m SET. And when I saw Pumpkin Pie Pop Tarts in the store recently, I just knew I had to make my own. Made with pre-made pie crust, homemade pumpkin pie Pop Tarts (or hand pies) are surprisingly easy to make. No special mixers or tools required!
Mixed with pumpkin pie spices and brown sugar, the pumpkin pop tart filling is simple to whip up in 2 minutes. Dollop the filling in the center of squares of pie crust, and crimp the top and bottom together to create the classic look of a pop tart or hand pie. After an egg wash, bake them until lightly golden, and finish them with a cinnamon and sugar icing. One of these homemade pumpkin pop tarts are going to be a must-have with your morning coffee or tea all week!
Although the classic rectangle pop tarts are the easiest to cut, you can also play with shapes. Try a circle or a cute pumpkin cookie cutter to make even more unique pop tarts! After you’ve iced the Pop Tarts, decorate them however you want, like with extra cinnamon, sugar crystals or themed sprinkles. They’re delicious for ANY occasion, but let’s be honest, we’ll take any excuse to eat pumpkin pastries for breakfast.
Here’s how to make your own easy homemade pumpkin pie Pop Tarts with pumpkin filling!
It’s just about time for all-pumpkin-everything. While I’ve never been […]
By Holly Wade
For the Pop Tarts:
2 refrigerated pie crusts (or your favourite homemade pie crust)
1 cup pumpkin puree
1/3 cup brown sugar
1 tsp pumpkin pie spice (cinnamon, nutmeg, cloves and ginger)
Pinch of salt
1 egg, beaten
For the Icing:
1 cup caster sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 Tbsp-1Tbsp milk
Step 1: Unroll the pie crusts on a lightly floured surface and run over them with the rolling pin several times to thin. Cut into your desired shapes. Use a pizza cutter to quickly cut equal-sized rectangles. If desired, roll out excess dough to cut more pastries. Move to the refrigerator while you make the filling.
Step 2: Combine the pumpkin, 1/3 cup brown sugar and pumpkin pie spice in a bowl. Mix well with a whisk until smooth.
Step 3: Add a large dollop of pumpkin filling to the center of half of the pie crusts. Don't let the filling get too close to the edges. Top with another piece of pastry.
Step 4: Use a fork to crimp the edges together. Carefully poke the tops of each pastry a few times with the fork or a toothpick.
Step 5: Whisk an egg in a small bowl. Use a pastry brush to brush the tops of each pop tart.
Step 6: Bake 18-22 minutes until the pumpkin pop tarts are golden. Allow to cool at room temperature.
Step 7: Whisk all of the glaze ingredients together. Add the milk a little at a time until the consistency is liquid but not too thin. Spoon some glaze on each cooled pop tart and add garnishes like cinnamon or sprinkles as desired.
Sereve pop tarts fresh, or refrigerate leftovers for up to 3 days. Microwave for about 10 seconds to serve.