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Pumpkin Pop Tarts Recipe  is a fun way to make pumpkin a part of breakfast! These delicious, buttery flaky pop-tarts are filled with pumpkin and spices.

The best part of any pie, in my opinion, is the crust. That’s why I like pop tarts so much. The filling-to-crust ratio is perfect!

Pumpkin Pie Pop Tarts


I enjoy making homemade pie crust like this Never Fail Pie Crust but I’m not super efficient at making them. Luckily, for this recipe, you can either make two pie crusts or buy premade pie crust. If you buy them be sure you get refrigerated, rolled pie crust. They come 2 to a pack. You don’t want pie crust that is already in the pan.

Furthermore, I updated this post from an earlier version dated October 10, 2013. I made new photos and simplified the recipe instructions.

Originally, I made this pop tart in individual sizes but decided to make one large pop tart this time. You can make it either way. It’ll take less time to cook if you make them smaller. Therefore, watch them and when the top gets brown they’ll be ready.

As well, you can add a half cup of ricotta cheese to the filling for a change. They are really good either way.

The glaze I used is brown butter. It is really so good! However, you can omit it if you prefer. 

pop tarts


The filling is truly a pumpkin pie filling. It includes cinnamon and allspice. Allspice actually is not a blend of other spices, it’s made from the dried berries of a plant. However, the flavor is similar to nutmeg, cloves, and cinnamon. It is a strongly-flavored spice so a little goes a long way. As well, I have found that a lot of kids aren’t fond of allspice. If you’re making this pumpkin pop tart for children, you may want to omit the allspice. If you’re making it for adults, it goes beautifully with coffee for breakfast or tea in the afternoon.

breakfast pastry


breakfast pastry


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pumpkin pop tart

Pumpkin Pie Pop Tarts

Pumpkin Pop Tarts Recipe

Pumpkin Pie Pop Tarts is a fun way to make pumpkin a part of breakfast! These delicious, buttery flaky pop-tarts have a delish pumpkin pie filling.
Author: Paula
5 from 15 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
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  • 2 standard size pie crusts Never Fail Pie Crust recipe OR see notes
  • 1 cup pumpkin puree like this
  • 2 Tablespoons light brown sugar
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice see notes
  • 2 Tablespoons butter salted or unsalted, melted


  • 2 ounces unsalted butter real butter only
  • 1 cup confectioners' sugar sifted then measured
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream or whole milk


  • Preheat oven to 375°F.
  • Roll dough flat and cut to make a large square or rectangle. A pizza cutter is ideal for this. Roll the second pie crust out on a piece of parchment or wax paper (don't cut it yet).
  • Mix pumpkin, egg, cinnamon, and allspice until well combined.
  • Spoon the filling onto the pie crust that you cut. Spread it evenly with the back of the spoon or spatula.
  • Carefully flip the second pie crust onto the first one. Press lightly on the top starting at the center and working your way out. Remove any air pockets that have formed.
  • Cut the top crust to match the bottom crust. Pinch the edges with a fork to seal in the filling.
  • Brush with melted butter.
  • Place on a cookie sheet and bake at 375 degrees 22 to 25 minutes or until lightly brown.


  • Heat butter in a saucepan over medium heat. Whisk until golden brown, usually 8 to 10 minutes. Carefully pour the butter into a bowl, leaving sediment behind. You can pour it through a strainer.
  • Add sugar, vanilla, and 2 tablespoons of heavy cream to the butter. Stir until smooth. You can add more heavy cream if the glaze is too thick. Pour it over the pop tart immediately. It will begin to harden as the butter cools.


  1. For a change, you can add 1/2 cup ricotta cheese over the pumpkin before you put the top crust on.
  2. You can also use one package of Pillsbury Premade Refrigerated Pie Crusts. One package has two crusts and you'll need both crusts for this recipe.
  3. A lot of kids don't like the strong flavor of allspice. You can omit it in this recipe or cut down the amount if you prefer.


Calories: 271kcal | Carbohydrates: 25g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 222mg | Potassium: 128mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4952IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
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5 from 15 votes (15 ratings without comment)

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