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homemade pumpkin pie pop tarts
Tonya Staab

Homemade Pumpkin Pie Pop Tarts

Delicious homemade pumpkin pie pop tarts that are perfect for fall.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 people
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

  • 1 cup pumpkin puree
  • 1/4 cup cream cheese softened
  • 1/4 cup graunulated sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nugmeg
  • 1/2 tsp allspice
  • pinch of salt
  • 3 sheets refrigerator pastry
  • 1 cup powdered sugar
  • 2 tbs half & half
  • 1/2 tsp vanilla extract
  • fall sprinkles

Equipment

  • 1 saucepan
  • 1 oven

Method
 

  1. Preheat the oven to 350F.
  2. 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.
  3. Pour into a bowl and refrigerate while you take care of the pastry.
  4. Roll out the pastry and cut into rectangles - you need two rectangles per tart. I used 3 sheets of pastry and made 12 tarts.
  5. 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.
  6. 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.
  7. 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