Pumpkin Pie Pop Tarts

5 from 8 votes

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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!

Pop tarts, glass of milk and pumpkin on wood
Pop-Tarts are easy to make from scratch and so much better than store-bought ones!

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!

Plate of pop tarts, fall leaves and pop tarts on wood
This pumpkin recipe may be the best pop tarts you will ever taste!

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.

Roller with dough on wood
Both a rolling pin and a pizza roller are handy tools for making pop tarts.

The kitchen tool you’ll need

Sheet pan with parchment paper
Start this pop tart recipe by lining a large baking sheet with parchment paper.


  • 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
Pop tarts on wooden board with  pumpkin and milk
These pumpkin pop tarts are not only better than the store-bought ones; they’re crazy fun to make!

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.

Oblong pieces dough on board with knife
Roll and shape the dough into an 11″ x 15″ rectangle.

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.

Oblong pieces dough being filled on board with knife
Add the filling for the pop tarts.

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

Pop tart, eggs, pastry brush, pumpkin puree in glass bowl
An egg wash is used to make the pop tarts glossy and golden when they come out of the oven.

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.

Pop tarts on parchment lined baking sheet
Place the pop tarts on the prepared baking sheet.

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

Pop tarts on cooling rack with bottle and glass bowl icing
While the pop tarts are cooling, 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
Someone icing pop tarts with spoon on cooling rack
Use a spoon to top each pop tart with the icing.

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!

Glass of milk, pop tarts, pumpkins, fall leaves on parchment and wood
Pumpkin Pie Pop-Tarts from Your Kitchen

More pumpkin recipes

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.

2 boys behind wood board, plates, calzones, tomato sauce and grated cheese
Easy Calzones are one of our easy recipes for kids.

More easy recipes for kids include:

Pumpkin Pie Pop Tarts

5 from 8 votes
Try these pop tarts made from scratch in your own kitchen!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 8


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


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.


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
Tried this recipe?Mention @plattertalk or tag #plattertalk!
A close up pumpkins, pop tarts and glass of milk
Pin this Pop Tart Recipe for Later.



Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. These pop-tarts sounds absolutely delicious! For me, every season is pumpkin season so I cannot wait to try making these – love that you used refrigerated pie crust!

    1. Thanks, Shashi! It’s so great to hear from you (it’s been TOO long!) Hope you give these a try and we sure appreciate the nice comments.