Go Back
–+ servings
Pumpkin flavored homemade pop tarts on a wire rack.
Print Recipe
5 from 1 vote

Pumpkin Pie Pop-Tarts

These homemade Pumpkin Pie Pop-Tarts are such a delicious Fall snack! Flaky pie crust is filled with a smooth, cinnamon & brown sugar pumpkin puree, then topped with a maple-cinnamon glaze. They'll disappear from your kitchen quickly.
Prep Time25 minutes
Cook Time20 minutes
Course: Dessert, Snacks
Cuisine: American
Servings: 6 pastries
Calories: 356kcal
Author: Shani W.

Equipment

  • Mixing Bowl
  • Can Opener
  • Spoon for mixing
  • Rolling Pin
  • Knife or pizza cutter!
  • Pastry Brush
  • Fork to crimp edges
  • Sheet Pan
  • Parchment Paper
  • Kitchen Scissors
  • Wire Rack

Ingredients
  

Crust

  • 1 box refrigerated pie crusts (2 ct. each)
  • 1 count egg (for egg wash)

Pumpkin Pie Filling

  • ½ cup pure pumpkin puree
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 pinch allspice
  • 1 pinch salt
  • 1 teaspoon pure maple syrup
  • ½ teaspoon vanilla extract

Maple-Cinnamon Icing

  • ¼ cup powdered sugar (2 ounces)
  • 1 tablespoon corn syrup (or ½ tablespoon merengue powder - see notes below)
  • ½ teaspoon maple syrup
  • ¼ teaspoon ground cinnamon
  • 1 pinch salt
  • water (to thin)

Instructions

  • Sit the pie crusts on the counter and let them come to room temperature.
  • Crack the egg in a small bowl and whisk to create an egg wash. Set aside.

Pumpkin Pie Filling & Assembly

  • Preheat your oven to 350℉.
  • In a large bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt.
    Stir in the maple syrup and vanilla extract.
  • Roll the pie crusts to about ⅛-inch thickness.
  • Cut out 12 even-sized rectangles. You will need to combine the scraps and roll them back out into a thin sheet, so you can use up all of the crust.
    To get even shapes, cut out a "stencil" that's 3 inches long and 4.5 inches tall using parchment paper.
  • Poke holes into 6 of the rectangles - this will be the top crusts.
  • Add about 1-2 tablespoons of filling to the middle of the 6 bottom crusts; these are the ones without any ventilation holes.
    Spread the filling into a rectangle, leaving about a ⅜-inch border for sealing.
  • Brush your egg wash on the border. Then, top each pastry with the top crusts.
  • Crimp and seal the edges with a fork.
  • Add all six pastries to a parchment paper-lined sheet pan. Bake for 18-20 minutes until they just begin to take on some color.
  • Remove from the oven, and transfer to a wire rack to cool completely.

Maple-Cinnamon Icing

  • In a small bowl, combine all icing ingredients except for the water.
  • Add a tiny amount of water, if necessary, to thin it out. The consistency should be very thick and able to spread easily - almost like peanut butter.
  • Top the pop tarts with the maple-cinnamon glaze and let them rest until the glaze has set. Enjoy!

Notes

Icing Notes:
You can top homemade pop tarts with either a sugar cookie icing or royal icing. 
  1. Sugar Cookie Icing is made with corn syrup. The syrup helps bind the ingredients together and causes the icing to dry with a beautiful glossy top. It fully sets after 18 hours, so do not stack or transport the pastries before then.
  2. Royal Icing is made with egg whites, or meringue powder. It's not overly sweet, and can be piped easily for more control over designs. This icing fully dries in about 2 hours. 
Reheating Instructions:
If using Sugar Cookie Icing, do not add your pop tarts to a toaster - the icing will melt all over your machine! Royal Icing is toaster-safe, but can flake off afterwards.
To reheat, I recommend microwaving (both icing types) for 10 seconds until warmed. 
Storage Instructions:
Store Pumpkin Pie Pop-Tarts in an airtight container at room temperature for up to 2 days. Be sure to read the above tips on icing to see if your pop tarts can be stacked or not!
These are very freezer-friendly. Add the pastries after they have fully dried to a freezer-safe bag or container, and freeze for up to 4 months. When you're ready to eat, let the pop-tart come to room temperature on the counter before eating.

Nutrition

Calories: 356kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 290mg | Potassium: 116mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3180IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg