Homemade Pumpkin Pie Pop Tarts (Pastries Recipe)
Pumpkin pop tarts are a must for all you pumpkin spice lovers! These pie crust toaster pastries are filled with a pumpkin pie filling and cooked till golden in color. Then, it is topped with a simple powdered sugar glaze and, of course, festive sprinkles. Give this homemade pop tart recipe a try.
I love making pumpkin pie pop-tarts in the fall season. Not only are they filled with pumpkin pie spice, but they also fill your home with a beautiful aroma that will leave you begging for a bite!
But I won’t stop there; here are some more pumpkin puree recipes to try out. Easy pumpkin whoopie pies, pumpkin spice cocoa bombs, or try out this pumpkin dump cake.
Or if you want to continue the pumpkin theme for breakfast, why not try making some baked pumpkin French toast in a casserole?
Table of Contents
Why This Recipe Works
- Delicious Pumpkin Flavor: These homemade pop tarts capture the essence of fall with a rich and flavorful pumpkin pie filling that’s both sweet and savory.
- Easy to Make: With simple ingredients and clear instructions, this recipe is perfect for both beginners and experienced bakers alike.
- Festive and Fun: The powdered sugar glaze and festive sprinkles make these pop tarts a hit for any autumn gathering or cozy family breakfast.
- Versatile: Not just for breakfast, these pumpkin pie pop tarts make excellent snacks or desserts, bringing seasonal joy to any time of day.
What’s in This Pumpkin Pop Tarts Recipe
- Pie Crust – You have the option to make a homemade pie crust for a more personal touch, or you can save time by using a convenient pre-made Pillsbury crust.
- Pumpkin Puree – Be sure to use pure canned pumpkin and not pumpkin pie mix, as the puree will give you a fresh and authentic pumpkin flavor.
- Brown Sugar – This ingredient sweetens the filling perfectly and adds a rich, molasses-like depth to the flavor profile.
- Pumpkin Pie Spice – You can either buy pre-made pumpkin pie spice or create your own blend at home to control the ratios of cinnamon, nutmeg, and cloves.
- Egg – This is used to create a rich filling and acts as a binder to keep the pumpkin mixture together.
- Sprinkles – Optional but highly recommended for a fun and festive touch, especially if you’re going with a Halloween theme.
- Powdered Sugar is essential for making a smooth, sweet glaze that will coat the tops of your pop tarts.
- Milk – Whole milk works best for this recipe, providing the right consistency and richness for the glaze.
- Vanilla – A small amount of vanilla extract sweetens the glaze and adds a lovely aromatic quality.
- Food Coloring is used to color the frosting; this is optional, depending on your desired aesthetic, but it can add a vibrant finishing touch.
Substitutions and Variations
- Pie Crust: If you’re gluten-free, you can substitute the regular pie crust with a gluten-free pie crust available in many stores. Try using a whole wheat or graham cracker crust for a different flavor.
- Pumpkin Puree: Sweet potato puree or butternut squash puree can be used as a substitute for pumpkin puree if you’re looking to experiment with different flavors.
- Brown Sugar: Maple syrup or coconut sugar can replace brown sugar for a different kind of sweetness. These options also add unique flavors to the filling.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can use a blend of cinnamon, nutmeg, ginger, and cloves. Adjust the ratios to match your taste preferences.
- Egg: For a vegan version, swap the egg with a flaxseed or chia seed “egg” (1 tablespoon of ground flaxseed or chia seeds mixed with 2.5 tablespoons of water).
- Sprinkles: If you prefer a less sugary topping, consider using chopped nuts, such as pecans or walnuts, for a crunchy texture.
- Powdered Sugar: For a healthier glaze, you can use a powdered sugar substitute or make a glaze using maple syrup or honey.
- Milk: Non-dairy milk like almond milk, coconut milk, or oat milk can be used in place of whole milk, making this recipe suitable for those who are lactose intolerant or vegan.
- Vanilla: Try using almond or maple extract in the glaze for a different flavor profile.
- Food Coloring: Natural food colorings can be used instead of artificial ones. Consider using beet juice for red, spinach juice for green, or turmeric for yellow.
How to Make Pumpkin Spice Pop Tarts (step-by-step directions)
- Preheat the oven. Combine the puree, brown sugar, egg, and pumpkin spice in a medium bowl, then mix well. Set aside. (Photos 1 & 2)
- Lay out the pie crust on a lightly floured surface. Use a knife or pizza cutter to cut the crust into rectangles of your desired size. I made small rectangles. (Photos 3 & 4)
- Place some filling in the center of half of the pie crust rectangles. Then, place another piece of pie crust on top of each filled rectangle. (Photo 5)
- Use a fork to crimp the edges all around each pop tart. (Photos 6 & 7)
- Place on a baking sheet and bake until golden brown and allow the tarts to cool to room temperature. (Photo 8)
- Step Six: Mix up the glaze and drizzle in the center of the pop tarts and add sprinkles. (Photos 9 & 10)
Recipe Tips
- Cooking time: Don’t overbake; it will dry out the pie crust.
- Frosting or not: Frost on the cooled pop tarts. Otherwise, the frosting will melt into the pop tart.
- Use cold pie crust: Working with cold pie crust makes it easier to handle and less likely to stick to the rolling surface.
- Even filling distribution: Ensure the filling is evenly distributed, but do not overfill, to prevent leakage during baking.
- Sealing the edges: Using a bit of water to moisten the edges before crimping with a fork can help to seal the pop tarts better.
- Vent holes: Poking small holes on the top of each pop tart with a fork can prevent the filling from bursting out during baking.
- Customization: For a citrusy twist, add a bit of finely grated orange zest to the filling.
- Filling variations: For added flavor and texture, experiment with adding mini chocolate chips or a swirl of cream cheese to the pumpkin filling.
Storing Tips
Refrigerate—I find that refrigerating these homemade pumpkin pie pop tarts extends their life. I place them in an airtight container and store them in the fridge for up to 4-5 days. The pop tarts will dry out a bit.
Freezing – You can also freeze these pop tarts for later. Just place it in a freezer bag or freezer container. The pop tarts will freeze for 3-4 months. Thaw on the counter for 30 minutes or in the fridge overnight. This limited edition flavor can be enjoyed all year round when you make your homemade pop-tarts!
Serving Suggestions
When serving these delightful pumpkin spice pop tarts, consider pairing them with a variety of complementary options to enhance the experience. A warm cup of spiced chai or pumpkin-flavored cocoa bomb makes for a cozy and comforting accompaniment, perfect for a crisp autumn morning.
For a more indulgent treat, serve the pop tarts with a side of whipped cream or a scoop of vanilla ice cream. Fresh fruit, such as apple slices, berries, or even a papaya breakfast bowlcan provide a refreshing contrast to the rich and spiced flavors of the pop tarts. Additionally, a dollop of Greek yogurt with a sprinkle of cinnamon offers a healthier pairing that still complements the seasonal spices.
These serving suggestions elevate the enjoyment of your homemade pumpkin spice pop tarts and provide a delightful balance of flavors and textures.
Recipe FAQs
If you want, you can go right ahead and make a homemade pie crust in exchange for a store-bought pie crust. How much pie crust you make depends on how many pop-tarts you can make.
Yes, just batch cook the pop tarts if you can’t fit them all in the oven at once. Place the mini pop tarts on a cooling rack once they are baked.
Absolutely! You can create your own blend of spices to match your taste preferences. Cinnamon, nutmeg, ginger, and cloves are the traditional components of pumpkin pie
spice, but you can experiment with other warm spices like apple pie spice, allspice or cardamom for a unique twist.
The best way to reheat the pop tarts is to use a toaster or regular oven set to low heat. This will help to warm them through without making them soggy. Avoid using a microwave as it may result in a less crispy texture.
Need More Breakfast Recipes? Try These:
- Waffle bowls with fruit
- 3 ingredient bagels
- Loaded Pancakes
- Copycat Starbucks Cream Cheese Danish
- Slow Cooker Apple Cinnamon Oats
- See all our breakfast recipes!
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
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Homemade Pumpkin Pie Pop Tarts (Pastries Recipe)
Ingredients
Crust
- 14.1 oz (399 ¾ g) package Pilsbury ready-to-bake Pie Crusts contains 2 crusts
Filling
- ½ c. pumpkin puree
- 3 tbsp brown sugar
- 1 ½ tsp pumpkin pie spice
- 1 egg
- Orange and black nonpareil sprinkles
- Ghost sprinkles or spooky sprinkles of your choice
Icing
- 1 c (120 g) powdered sugar divided
- 4 tbsp whole milk divided
- 2 tsp vanilla divided
- 2-3 drops black food coloring
Instructions
- Preheat the oven. Combine the puree, brown sugar, egg, and pumpkin spice in a medium bowl, then mix well. Set aside.½ c. pumpkin puree,3 tbsp brown sugar,1 egg,1 ½ tsp pumpkin pie spice
- Lay out the pie crust on a lightly floured surface. Use a knife or pizza cutter to cut the crust into rectangles of your desired size. I made small rectangles.14.1 oz package Pilsbury ready-to-bake Pie Crusts
- Place some filling in the center of half of the pie crust rectangles. Then, place another piece of pie crust on top of each filled rectangle.
- Use a fork to crimp the edges all around each pop tart.
- Place on a baking sheet and bake until golden brown and allow the tarts to cool to room temperature.
- Mix the glaze and drizzle it over the center of the pop tarts, then add sprinkles.Orange and black nonpareil sprinkles,Ghost sprinkles,1 c powdered sugar,4 tbsp whole milk,2 tsp vanilla,2-3 drops black food coloring
Notes
- Cooking time: Don’t overbake; it will dry out the pie crust.
- Frosting or not: Frost on the cooled pop tarts. Otherwise, the frosting will melt into the pop tart.
- Use cold pie crust: Working with cold pie crust makes it easier to handle and less likely to stick to the rolling surface.
- Even filling distribution: Ensure the filling is evenly distributed, but do not overfill, to prevent leakage during baking.
- Sealing the edges: Using a bit of water to moisten the edges before crimping with a fork can help to seal the pop tarts better.
- Vent holes: Poking small holes on the top of each pop tart with a fork can prevent the filling from bursting out during baking.
- Customization: For a citrusy twist, add a bit of finely grated orange zest to the filling.
- Filling variations: For added flavor and texture, experiment with adding mini chocolate chips or a swirl of cream cheese to the pumpkin filling.
Nutrition Information
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