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 POP TARTS RECIPE
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.
PUMPKIN POP TART RECIPE
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.
TOOLS YOU’LL NEED
- Large mixing bowl
- Liquid cup measure
- Measuring spoons – When the spoons are narrow like this, they’ll go in most spice jars.
- Basting brush
- Sheet pan
- Food scale
- Small saucepan
- Flat whisk
- Serrated knife
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
- Peanut Butter Bread
- Strawberry Bread
- Lemon Blueberry Streusel Bread
- Snickerdoodle Cobbler
- Strawberry Almond Milk Coconut Oil Muffins Healthy Breakfast
- 16 Homemade Energy Bars
Pumpkin Pop Tarts Recipe
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.Save To Your Recipe Box Go to your saved recipes
- 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.
BROWN BUTTER GLAZE
- For a change, you can add 1/2 cup ricotta cheese over the pumpkin before you put the top crust on.
- 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.
- 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.