PUMPKIN POP TARTS RECIPE
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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 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
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
- Spatula
- Liquid cup measure
- Measuring spoons – When the spoons are narrow like this, they’ll go in most spice jars.
- Basting brush
- Sheet pan
- Sifter
- Food scale
- Small saucepan
- Flat whisk
- Serrated knife
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Pumpkin Pop Tarts Recipe
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Save To Your Recipe BoxIngredients
POP TARTS
- 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
- Ā¼ teaspoon allspice see notes
- 2 Tablespoons butter salted or unsalted, melted
BROWN BUTTER GLAZE
- 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
Instructions
- Preheat oven to 375Ā°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
- 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.
Notes
- 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.
These look delicious!!
My little boy would love these pop tarts. Thanks for the recipe!
I have wanted to try making my own poptarts for some time and now I have some leftover pumpkin to do just that! I also want to try your pie crust. I haven’t had much luck in the past with making my own.
Sandra, I didn’t have luck with good pie crust either until this recipe. I hope it works for you1
fun! I made pop tarts as part of the challenge last month and they are a delicious alternative to regular pie:) I didn’t see a link to your never fail pie crust though!
The link is right below the second picture. I love to do hand pies, my boys do as well, they help with hand pies and cookies all the time. I like the crust to filling ratio in hand pies
I’m on a pop tart kick right now so these are just perfect for kicking off my own personal pumpkin season baking. Thanks for the recipe! They look wonderful!
Thank you so much, Kate!
These pop tarts look so flaky and delicious! I may have to add these to my Fall baking list this year…
Thank you, seriously, it doesn’t matter what you put inside, it’s all about the crust š
What a fun recipe! I agree, it’s all about the crust some days.
Now THESE are my kind of pop tarts! SO beautiful and flaky!
Thanks so much Liz, to me, it’s ALL about the crust š
Paula this looks so delicious! I really wouldn’t mind one or two of them right now for lunch! I guess I better start baking š … I love home made poptarts!
Homemade is so much better than from the store. I never thought of combining pumpkin and ricotta, two ingredients I l-o-v-e. Of course, until various recent recipe challenges, I left most of the kitchen cooking activity to dear ole’ hubs. But, thanks to inspiration from you and your sister kitchen divas, I am actually starting to enjoy cooking and baking!
Oh, I pinned the recipe here: http://www.pinterest.com/pin/95983035781787888/
I probably would not have thought of putting it together either if it weren’t for this challenge and the fact when I was making them I had ricotta that needed using in the fridge š I love the way it turned out.
What a fun idea. I never thought to make homemade poptarts!
This was my first time and it was a lot of fun.
Paula, What a great idea! I know I would love pumpkin in poptarts! Pinned!
Thank you Deb!
I need to play mind games more often, I can’t ever get things done! Now I need to make the pumpkin poptarts Paula! Something tells me I won’t need to play a mind game with this task! These are wonderful!
I just talked to my 11 year old last night about playing games on a task you don’t like. He said, ‘Mmmm, that’s interesting, Mommie.’ I don’t know if that was good or bad…
You know i like thes pop tarts because of the crust to filling ratio! š
I know these would get gobbled up in my house! I love the addition of ricotta cheese! Pinning!
Thank you, Cindy. I thought I’d add a little something something to them š
Shouldn’t these have some sugar in the pumpkin mixture?
These look delicious, Paula, and I would have to tell myself I didn’t to keep myself from eating them all in one sitting!
Thank you, Marcie, it was tempting not to eat them.