Homemade Pumpkin Pie Pop Tarts (Pastries Recipe)

5 from 13 votes

Pumpkin Pop Tarts are a mini pop tart that is filled with a sweet pumpkin pie filling. These bite size pop tarts are a hit in our home.

Prep Time25

Cook Time10

Total Time35

Course: Breakfast & Brunch

Cuisine: American

Servings:

Calories: 87kcal

Preheat the oven to 400 degrees. Combine the puree, brown sugar, egg, and pumpkin spice in a medium bowl, then mix well. Set aside.
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.
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.

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.