Ingredients
Scale
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!