Introducing Homemade Pumpkin Pop Tarts! These delectable treats feature a flaky pre-made pie crust and are generously topped with a mouthwatering cinnamon frosting. They’re an absolute must-have for your holiday breakfast table!
Why You’ll Love This Recipe:
- Homemade Pumpkin Pop Tarts are quick and easy to whip up!
- From prep to plate, they’ll be ready in just about 30 minutes.
- Utilizing pre-made pie crust makes assembly a breeze.
- They’re filled with a homemade pumpkin pie filling that’s bursting with flavor.
- With crispy edges and a soft, gooey center, they’re irresistible.
- Plus, they freeze beautifully, allowing you to prepare them ahead of time and enjoy them whenever you crave a warm, comforting treat.
- These toaster pastries are perfect for chilly weather, offering a buttery, flaky delight packed with pumpkin pie goodness!
Tips And Tricks:
- Opt for pre-made pie crust for optimal results, but feel free to use your favorite homemade recipe if preferred.
- When adding the filling, ensure to leave about 1 inch of space from all sides.
- Don’t fret if the filling spills out slightly at the edges.
- Allow the pop-tarts to cool to room temperature before applying the frosting.
- Get creative and experiment with different fillings to craft your own unique flavored pop-tarts!
Frequently Asked Questions:
- Can I use homemade pie crust instead of pre-made?
Absolutely! - What’s the difference between pumpkin pie filling and pumpkin puree?
Pumpkin pie filling contains sugar and spices and is intended for pie filling, whereas pumpkin puree is simply pureed pumpkin flesh without added ingredients. - Can I make these gluten-free?
Absolutely! Just opt for a gluten-free pre-made pie crust instead.
Homemade Pumpkin Pop Tarts
Servings 4 LARGE POP-TARTS
Ingredients
Pop-Tarts
- 2 refrigerated pie crusts
- All-purpose flour for rolling out pie dough
- 3/4 cup pumpkin puree
- 1/3 cup coconut sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
Frosting
- 1 cup powdered sugar
- 2.5 tsp almond milk
- 1 tsp vanilla bean paste or vanilla extract
- 1 tsp pumpkin puree not pumpkin pie filling
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the pumpkin pie filling by combining pumpkin puree, coconut sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt in a bowl. Set aside.
- Flour a clean work surface and unroll the pre-made pie crust. Roll it out to about 1/8″ thickness and trim the edges to form a rectangle.
- Cut the pie crust into four equal parts both vertically and horizontally. Repeat with the other pie crust.
- Arrange four cut-out pie crusts on the baking sheet.
- Spoon about 2-3 tablespoons of filling onto each section, spreading it evenly and leaving a 1-inch border.
- Top with the remaining pie crust pieces, pressing the edges together with a fork. Poke holes in the tops and bake for 25-28 minutes until lightly golden.
- Let cool slightly before preparing the frosting. Combine all frosting ingredients in a bowl, whisk until smooth, and spread over each pop-tart. Sprinkle with cinnamon and enjoy!
Notes
- Opt for pre-made pie crust for best results, but feel free to use your favorite homemade recipe if preferred.
- When adding the filling, ensure to leave about 1 inch of space from all sides.
- Don’t fret if the filling spills out slightly at the edges.
- Allow the pop-tarts to cool to room temperature before applying the frosting.
- Get creative and experiment with different fillings to craft your own unique flavored pop-tarts!