These delicious homemade pumpkin pie pop tarts can be made ahead of time for a yummy breakfast or after school snack for kids.
Pumpkin pie is one of Flynn’s favorite fall dishes, so I wanted these to taste like pumpkin pie, but with the extra layer of pastry and icing over the top just like a pop tart.
These homemade pop tarts are delicious and really easy to make. The best part, you can make these ahead of time because they can be enjoyed cold or warm.
Related: Fall recipes using pumpkin puree in a can
How to make pumpkin pie pop tarts
Ingredients
- Pumpkin puree
- Cream cheese
- Sugar
- Eggs
- Herbs: cinnamon, ginger, nutmeg, allspice
- Pastry
- Half & half
- Vanilla extract
- fall sprinkles
Instructions
To make the pop tart filling, you’ll combine the pumpkin puree, cinnamon, ginger, nutmeg, allspice and salt in a saucepan. Then, you’ll stir in the softened cream cheese, and then, whisk in one egg, add the sugar, stirring until everything is combined. You should refrigerate the filling while prepping the pastry.
Cut the pastry into rectangles; two per pop tart.
Brush egg on the pastry and then top with the pumpkin pie filling you made.
Put your top on, and using a fork, press the edges together. Bake your pumpkin pie pop tart according to the directions in the recipe card.
Prepare your icing and drizzle over the top once the pop tart is cooled. Store in an airtight container until ready to serve.
Homemade Pumpkin Pie Pop Tarts
Ingredients
Equipment
Method
- Preheat the oven to 350F.
- In a saucepan combine the pumpkin puree, cinnamon, ginger, nutmeg, allspice and salt until fragrant (just a couple of minutes). Add the softened cream cheese and combine thoroughly. Whisk in one egg and then add the sugar, stirring until everything is combined.
- Pour into a bowl and refrigerate while you take care of the pastry.
- Roll out the pastry and cut into rectangles – you need two rectangles per tart. I used 3 sheets of pastry and made 12 tarts.
- Whisk the second egg and brush it on the rectangle that will be the base of the tart. Spoon about a tablespoon of pumpkin pie mixture into the center and spread it out so that the edges are left clean for pinching the pastry together.
- Place the top rectangle of pastry over the top and using a fork, press the edges together. Prick the top with the fork and bake for 19-20 minutes.
- Combine the powdered sugar, half & half, and vanilla extract in a bowl. Drizzle over each tart, adding sprinkles as you go because the icing sets very quickly
