Pumpkin Pie Pop Tarts

Do you remember eating pop tarts as a kid and wondering what magic process was used to make them? Well, wonder no more. Today I am showing you, step-by-step, how to make the best pumpkin pie pop tarts ever and there is no magic involved!

About this recipe

We are featuring these homemade pop tarts as part of pumpkin week here on Platter Talk. Together with about 40 other food sites, we are featuring pumpkin recipes all week long!

I have been thinking about making homemade pop tarts for a while now. I was looking for the right filling, and I can say that I hit the jackpot with this pumpkin pie idea.

The kitchen tool you’ll need

• Large Baking Sheet
• Parchment Paper
• Rolling Pin
• Pizza Roller

Ingredients

• 2 Refrigerated pie crusts (the kind you can roll out)
• Packed Pumpkin (about one cup)
• Brown Sugar
• Salt (just a pinch)
• Pumpkin Spice
• Egg
• Powdered Sugar
• Milk
• Vanilla Extract
• Cinnamon Sugar
• Fresh Orange Zest

How to make them

Begin by preheating your oven to 400° F. Then, line a large baking sheet with parchment paper.

Next, lightly flour a cutting board and roll out a sheet of refrigerated pie crust. Try to form a rectangle, about 11″ x 15″ in size. A pizza roller works great to shape the edges, and you can use a table knife to square them off.

Divide the rolled-out dough into eight equal segments, as shown.

Next, use a small mixing bowl and combine the pumpkin, brown sugar, salt, and pumpkin spice. Stir the pop tart filling with a table fork, until smooth.

Use a tablespoon and add a dollop of the filling to one-half of the pop tart squares. Spread it out leaving about a half-inch or so from the sides.

Apply an Egg Wash

If you have ever asked, “What is an egg wash?” It is merely a way to dress up pies and pastries. Using an egg wash will add a golden sheen to these pop tarts and make them even more mouthwatering!

To make an egg wash, just beat an egg in a small bowl. Then, use a pastry brush to apply a light layer of the egg wash to the outside of the pop tarts.

Place the unbaked pumpkin pie pop tarts on the parchment paper-lined baking sheet. Then, bake them at 400° for about 20 minutes or until golden brown.

Allow the Pop-Tarts to Cool and Make the Icing

Allow the pop tarts to cool for 10 minutes on the baking sheet after you take them out of the oven. Then, transfer them to a wire cooling rack and let them cool to room temperature.

While the pop tarts are cooling, you can make the icing.

How to make the pop-tart icing

• Powdered Sugar
• Milk
• Vanilla Extract
• Cinnamon Sugar
• Fresh Orange Zest

Prepare the pop tart icing as directed and adjust consistency as needed. Garnish with cinnamon sugar and orange zest for a little extra flavor and curb appeal!

More pumpkin recipes

• Slow Cooker Sticky Caramel Pumpkin Cake
• Old-Fashioned Soft Pumpkin Cookies
• Cinnamon Pumpkin Pie Poppers

This pop tarts recipe is an easy recipe for kids and an excellent opportunity to get your kids in the kitchen. You will help create life skills and memories for both you and them that are sure to last a lifetime.

More easy recipes for kids include:

• Easy Marble Cake from Scratch
• Cake Batter Puppy Chow
• Raised Donuts (Fasnacht)
• 100 Easy Recipes for Kids from Delish
• Kid-Friendly Family Recipes from Country Living

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Pumpkin Pie Pop Tarts

5 from 8 votes

Try these pop tarts made from scratch in your own kitchen!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Yield: 8

By: Dan from Platter Talk

Ingredients 

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For the Pop Tarts

• ▢ 2 pie crusts
• ▢ 2 tbsp flour, to dust rolling surface
• ▢ 1 cup packed pumpkin
• ▢ 1/2 cup brown sugar
• ▢ 1 tbsp pumpkin spice
• ▢ 1 pinch salt

For the Icing

• ▢ 1 cup powdered sugar
• ▢ 1 tbsp milk
• ▢ 1 tsp vanilla extract
• ▢ 1/2 cup cinnamon sugar
• ▢ orange zest, optional garnish

Instructions 

For the Pop Tarts

• Preheat oven to 400° F. Line a large baking sheet with parchment paper. 
  
• Lightly flour a clean rolling surface and roll a pie crust into a rectangle shape, roughly 11" x 15". Trim ends and sides as necessary to keep edges straight. Use a table knife and divide the crust in half, lengthwise. Then, divide each half widthwise.
  
• In a small mixing bowl, combine pumpkin, brown sugar, pumpkin spice, and salt. Use a table fork to mix until smooth. Use a tablespoon and place a dollop of filling to half of the cut-outs. Spread evenly, staying 1/2" away from edges.
  
• Place a cut-out without filling on it on top of one that has the filling.  Use a table fork to crimp the edges. Next, apply a light egg wash to each pop tart and use a toothpick to poke ventilation holes in each top.
  
• Repeat process with second pie crust.
  
• Place in oven for about 20 minutes, until golden brown. Then, remove from oven and allow to cool on the baking sheet for 10 minutes. While the pop tarts are cooling, prepare the icing.
  

For the Pop Tart Icing

• Use a small mixing bowl and combine powdered sugar, milk, and vanilla extract. Adjust sugar to milk ratio so the icing is not too thick but thin enough to spread.
  
• Using a flat spatula, remove pop tarts from baking pan and place on wire cooling rack and allow them cool to room temperature. Then, apply an even coat of icing on each pop tart. Sprinkle on a layer of cinnamon sugar and garnish with optional fresh orange zest if desired.
  

Nutrition

Calories: 375kcal, Carbohydrates: 66g, Protein: 3g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 185mg, Potassium: 127mg, Fiber: 2g, Sugar: 41g, Vitamin A: 4765IU, Vitamin C: 1.5mg, Calcium: 34mg, Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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