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Easy Homemade Pumpkin Pop-Tarts Recipe

Easy Homemade Pumpkin Pop-Tarts Recipe

Flaky refrigerated pie crust surrounds a lightly spiced pumpkin filling and is finished with a simple powdered-sugar glaze. This shortcut dessert makes eight cozy pumpkin pastries in about an hour.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pastry
  • 2 rounds, approximately 14 ounces total Refrigerated pie-crust rounds
  • As needed for rolling All-purpose flour
  • 1 Large egg
  • 1 tablespoon Water
Pumpkin Filling
  • 1/2 cup Pumpkin purée
  • 1/4 cup Packed light brown sugar
  • 1 teaspoon Pumpkin-pie spice
  • 1/2 teaspoon Ground cinnamon
  • 1 tablespoon All-purpose flour
  • 1 Large egg yolk
  • 1/4 teaspoon Salt
Glaze
  • 1 cup Confectioners’ sugar
  • 1-2 tablespoons Milk or cream
  • 1/2 teaspoon Vanilla extract
  • Optional 1/4 teaspoon pumpkin-pie spice or a pinch of cinnamon Pumpkin-pie spice or cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 375°F and line a baking sheet with parchment paper.
  2. Mix the pumpkin purée, brown sugar, pumpkin-pie spice, cinnamon, flour, egg yolk, and salt until smooth.
  3. Unroll the pie crusts on a lightly floured surface, roll slightly thinner if needed, and cut sixteen rectangles approximately 3 by 4 inches.
  4. Place eight rectangles on the baking sheet and add about 1 tablespoon of filling to the center of each, leaving a border.
  5. Beat the egg with the water, brush the pastry edges, cover with the remaining rectangles, and press the edges together.
  6. Crimp the edges with a fork, prick the tops several times, and brush them with the remaining egg wash.
  7. Chill the assembled pastries for 20–30 minutes if the dough has softened.
  8. Bake for 18–22 minutes, until golden brown, then cool completely.
  9. Whisk the confectioners’ sugar, milk or cream, vanilla, and optional spice into a thick but pourable glaze, then drizzle over the cooled pastries.

Notes

Use pumpkin purée, not pumpkin-pie filling. Keep the filling to about 1 tablespoon per pastry so the edges seal properly. Chill assembled pastries before baking when the dough is soft. Store cooled, glazed pop-tarts in an airtight container and warm gently before serving if desired.