Pumpkin Pop Tarts
Flaky pie crust wraps around a warm, spiced pumpkin filling in these homemade pop tarts. A simple vanilla glaze and a dusting of cinnamon finish them off for a fall treat that costs a fraction of the store-bought kind.
Ingredients
Filling and Crust
- 2 refrigerated pie crusts from a 14.1 oz box, softened slightly at room temperature
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon cornstarch
- 1 large egg beaten with 1 tablespoon water, for the egg wash
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- A pinch of cinnamon or a few sprinkles if you want to fancy things up
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Mix the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and cornstarch in a bowl until smooth.
- Unroll the pie crusts on a lightly floured surface.
- Cut each crust into rectangles, about 3 by 4 inches, for roughly six tarts total.
- Spoon 1 to 1.5 tablespoons of filling onto half the rectangles, leaving a small border.
- Brush egg wash around the edges of the filled rectangles.
- Top with the remaining rectangles and press the edges together with a fork.
- Poke a few small holes in the top of each tart to let steam escape.
- Brush the tops with the remaining egg wash.
- Bake for 20 to 24 minutes, until golden brown.
- Cool completely on a wire rack before adding glaze, about 20 minutes.
- Whisk the powdered sugar, milk, and vanilla together until smooth.
- Spread the glaze over the cooled tarts and add sprinkles if you're using them.
- Let the glaze set for about 10 minutes before serving.