Go Back
+ servings
Pumpkin Pie Pop Tarts

Pumpkin Pie Pop Tarts

About a Mom
No ratings yet
Servings 6 poptarts


  • 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


  • 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.
  • 2. In a medium bowl, add 1 egg and whisk. Then add pumpkin puree, cinnamon, nutmeg, salt, and brown sugar; combine well; set aside.
  • 3. Preheat oven to 375 degrees F.
  • 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).
  • 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.
  • 6. Place into preheated oven, bake for 20-25 minutes or until tops are golden.
  • 7. While baking, whip up your glaze - pour powdered sugar into a small bowl, then slowly add milk until you have desired consistency.
  • 8. Remove pastries from oven, then drizzle with glaze. Serve hot or cold.
Tried this recipe?Let us know how it was!