Pumpkin Pie Pop Tarts Recipe

By Angela Sellari Jump to Recipe

Pumpkin Pie Pop Tarts are a delicious fall treat.

The flaky crust and creamy pumpkin filling are a winning combination. I am obsessed with fall baking, especially recipes that use pumpkin. It’s still nearly 90 degrees outside, but I am ready for some fall goodies. These easy to make pumpkin pop tarts are a great way to kick off the fall baking season!

Pumpkin Bars with Maple Cream Cheese Frosting, Pumpkin Doughnuts, and Pumpkin Muffins are a few of my other fall favorites. Yum. It’s time to start baking.

Ingredients:

Makes 6 pop tarts

• 2 premade pie crusts (such as Pillsbury- they come 2 to a box), room temperature
• 3⁄4 cup pumpkin puree (not pumpkin pie filling – something like Libby’s puree)
• 2 eggs, divided
• 1⁄2 tsp cinnamon
• 1⁄8 tsp nutmeg
• 1⁄8 tsp salt
• 1⁄3 cup brown sugar
• For glaze
• 2 tsp milk
• 1⁄4 cup powdered sugar

Instructions:

Step 1: Roll out both your pie crusts to about 1⁄8 inch thick, cutting 6 rectangles out from each crust. Ball up remaining crust, roll out again, cutting more rectangles until you have desired amount (should have 12 total). Set aside.

Step 2: In a medium bowl, add 1 egg and whisk. Then add pumpkin puree, cinnamon, nutmeg, salt, and brown sugar; combine well; set aside.

Step 3: Preheat oven to 375 degrees F.

Step 4: Using a baking sheet covered in parchment or a nonstick mat, add 6 rectangles. In a small bowl, place other egg and beat lightly. Brush the top of the 6 rectangles with egg wash (the side that is facing up and at you- this will help seal the tops on when you put them on). Then, add about 1 1⁄2 TBS pumpkin mixture to the center of each rectangle (on top of the egg wash).

Step 5: Place remaining rectangles on top of pumpkin mixture. Using your finger, press lightly around the edges or the rectangles to ‘seal’ together. Then, using a fork, press the edges together carefully. Fork 2-3 times on the top as well, to allow heat to escape the inside while baking.

Step 6: Place into preheated oven, bake for 20-25 minutes or until tops are golden.

Step 7: While baking, whip up your glaze – pour powdered sugar into a small bowl, then slowly add milk until you have desired consistency.

Step 8: Remove pastries from oven, then drizzle with glaze. Serve hot or cold.

This is such a yummy treat!

Pumpkin Pie Pop Tarts Recipe

Angela Sellari

Bake up these delightful Pumpkin Pie Pop Tarts! This recipe delivers flaky crusts filled with creamy, spiced pumpkin for a cozy fall treat.

4.50 from 2 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 6 poptarts

Calories 358 kcal

Ingredients

  

1x2x3x

• 2 premade pie crusts such as Pillsbury- they come 2 to a box room temperature
• 3/4 cup pumpkin puree not pumpkin pie filling – something like Libby’s puree
• 2 eggs divided
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt
• 1/3 cup brown sugar

For glaze

• 2 teaspoons milk
• 1/4 cup powdered sugar

Instructions

 

• Roll out both your pie crusts to about 1⁄8 inch thick, cutting 6 rectangles out from each crust. Ball up remaining crust, roll out again, cutting more rectangles until you have desired amount (should have 12 total). Set aside.
•  In a medium bowl, add 1 egg and whisk. Then add pumpkin puree, cinnamon, nutmeg, salt, and brown sugar; combine well; set aside.
• Preheat oven to 375 degrees F.
• Using a baking sheet covered in parchment or a nonstick mat, add 6 rectangles. In a small bowl, place other egg and beat lightly. Brush the top of the 6 rectangles with egg wash (the side that is facing up and at you- this will help seal the tops on when you put them on). Then, add about 1 1⁄2 TBS pumpkin mixture to the center of each rectangle (on top of the egg wash).
• Place remaining rectangles on top of pumpkin mixture. Using your finger, press lightly around the edges or the rectangles to ‘seal’ together. Then, using a fork, press the edges together carefully. Fork 2-3 times on the top as well, to allow heat to escape the inside while baking.
• Place into preheated oven, bake for 20-25 minutes or until tops are golden.
• While baking, whip up your glaze – pour powdered sugar into a small bowl, then slowly add milk until you have desired consistency.
• Remove pastries from oven, then drizzle with glaze. Serve hot or cold.
  

Nutrition

Calories: 358kcalCarbohydrates: 47gProtein: 6gFat: 16gSaturated Fat: 5gSodium: 307mgFiber: 2g

Keyword Pumpkin Pie Pop Tarts

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