Jump into these Fall flavors with homemade Pumpkin Pie Poptarts! Made easier with store-bought pie crust, these babies have the perfect blend of sugar & spice for a handheld treat that’s oh-so-nice!
So here me out – because I, too, was a pumpkin hater for the longest… I mean fully team sweet potato. But THESE babies have changed my mind. They really are perfect for a treat as the weather cools down! And who can resist a maple-cinnamon glaze on top?
- Pie Crusts – Use your favorite homemade recipe, or go store-bought like I did. No judgement!
- Pumpkin Purée – Now make sure you get PURE pumpkin puree – not pumpkin pie filling. There’s a difference, and we want to dress it up with our own spice blend.
- Spice Blend – The perfect blend of spices is going to take our pumpkin filling to the next level. Think brown sugar, cinnamon, nutmeg, allspice, a pinch of salt, and a hint of vanilla extract. Yum!
- Maple-Cinnamon Glaze – It’s super easy to make the glaze. Just mix together powdered sugar, maple syrup, cinnamon, and a tiny amount of milk until it forms a thick but still slightly runny glaze for the pastries.
How to Make Homemade Poptarts
It’s truly worth making these yourself so you can know and control the ingredients that you’re putting into your body. And they taste so fresh in comparison!
- Start out with mixing your filling ingredients in a bowl until combined.
- Roll out the pie dough and cut it into 12 even rectangles (we’re making 6 pastries).
- Add the filling to the middle of the pastry sheet, cover with another sheet, and crimp the sides shut using a fork.
- Brush the pastries with egg wash and poke holes in the top with a fork for ventilation.
- Bake for 20 minutes. They should be golden brown.
- Let the pastries cool completely on a wire rack.
- Meanwhile, mix up the ingredients for your glaze. It should be thick, but still able to move if you pour it.
- Pour the glaze on the cooled pastries and let it set. That’s it!
- Try using chai spice instead of cinnamon in the glaze & the filling!
Other Easy Desserts You’ll Love!
Pumpkin Pie Poptarts
- 1 cup pure pumpkin puree
- 2 tbsp. brown sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. allspice
- ½ tsp. vanilla extract
- 1 pinch salt
- 1 box refrigerated pie crusts (2 ct. each)
- 1 ct. egg for egg wash
- ½ cup powdered sugar
- ½ tsp. maple syrup
- ¼ tsp. ground cinnamon
- ½ tbsp. almond milk
- Sit the pie crusts on the counter and let them come to room temperature.
- In a large bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, vanilla extract, and salt.
- Take the room temperature pie crusts and cut them into 12 even rectangles. If needed, take the scraps and roll them back out into a thin sheet so you can use more of the crusts.
- Add about 1-2 tablespoons of filling to the middle of 6 rectangle pastries.
- Top the pastries with the remaining 6 rectangles. Crimp and seal the ends with a fork.
- Preheat your oven to 350℉.
- Crack an egg into a small bowl and whisk a bit of water into it. Brush the egg wash onto the tops of the pastries.
- Poke a fork into the tops of the pastries. Add them to a parchment paper-lined sheet pan and bake for 18-20 minutes until golden brown.
- After the pastries have finished baking, let them cool completely on a wire rack.
- In a small bowl, add the powdered sugar, maple syrup, and cinnamon. Mix in the almond milk and whisk the glaze until it's smooth and thick, but still slightly runny.
- Top the pop tarts with the maple-cinnamon glaze and let them set until the glaze has hardened. Enjoy!
The Coined Breakdown
- Total Cost per serving: $0.50
- Total Cost (6 servings): $2.97
- Those Other Guys: $4.99 per box