Pumpkin Pie Pop Tarts
By Callie Korth
October, 2017
In my family, we always go all out on Halloween. Decorations, food, candy for little trick or treaters: you name it. I wanted to try to find a recipe that encompasses the spirit of this holiday, but that was easy for anyone to execute. Then, I stumbled upon the beauty of homemade pumpkin pop tarts.
I discovered this recipe through RecipeGirl.com and instantly loved it! This treat was super easy to make (it took me under 15 minutes to prepare, and it only cooks for 18 minutes!), and I loved the concept behind it. This recipe didn’t even make that much of a mess, which is fantastic for easy cleanup!
The taste was also amazing--and probably healthier than the actual store bought pop tart. It has just three ingredients that are affordable and pie crust you can find for under $5. You can use any cookie cutter you’d like--I used a bat and a ghost--and voila! An easy recipe everyone will love.
Pumpkin Pie Pop Tarts
Ingredients:
- 1/2 cup unsweetened pumpkin puree
- 2 tablespoons packed brown sugar
- 1/4 teaspoon pumpkin pie spice
- Flour, for rolling out the dough
- One recipe for pie crust (or 1 package pre-made pie crust)
Directions:
1. Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silpat mat.
2. In a small bowl, combine the pumpkin puree, sugar and spice.
3. On a lightly floured surface, roll out the pie dough to 1/4-inch. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes. Use a paring knife to cut-out pumpkin faces (or pumpkin wrinkles) in half of the pumpkin shapes.
4. Place one pumpkin (without any cut-outs) on your floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.
5. Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown. Set the tarts aside to cool.