Description
Delightfully festive Pumpkin Pie Pop Tarts featuring a flaky pie dough crust filled with a spiced pumpkin puree filling, perfect for a seasonal treat or breakfast snack.
Ingredients
Scale
Filling
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 1/4 teaspoon pumpkin pie spice
Crust
- 1 recipe pie dough (homemade or store-bought, enough to roll out to 1/4-inch thick for about 20 pumpkin shapes)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a Silpat mat to prevent sticking.
- Prepare Filling: In a small bowl, combine the pumpkin puree, brown sugar, and pumpkin pie spice. Mix well until smooth and evenly blended.
- Roll Out Dough: Lightly flour a clean surface and roll out the pie dough using a rolling pin until it reaches about 1/4-inch thickness. Keep the surface lightly floured to avoid sticking.
- Cut Dough Shapes: Use a pumpkin-shaped cookie cutter to cut out approximately 20 pumpkin shapes from the rolled dough. For about half of these shapes, carefully use a paring knife to cut out facial features to create pumpkin faces.
- Assemble Pop Tarts: Place one solid pumpkin dough shape on a floured surface. Spoon a heaping teaspoon of the pumpkin filling onto the center and gently spread it close to the edges, avoiding overflow. Lightly dip your finger in water and run it around the edges of the dough shape to help seal it.
- Seal Edges: Place a pumpkin dough shape with cut-out face over the filled dough. Press gently around the edges to seal the two pieces together, ensuring the filling is enclosed. Repeat this process with the remaining dough shapes and filling.
- Bake: Arrange the assembled Pop Tarts on the prepared baking sheet. Bake in the preheated oven for 18 minutes or until the edges are golden brown and the crust is cooked through.
Notes
- Use chilled pie dough to make rolling and cutting easier.
- Pie dough can be homemade or store-bought; both work equally well.
- The pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, and ginger if unavailable.
- Allow the Pop Tarts to cool slightly before handling as the filling will be hot.
- For an added touch, glaze with a simple icing after baking or dust with powdered sugar.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
Nutrition
- Serving Size: 1 pop tart
- Calories: 180
- Sugar: 6g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
