Homemade Pumpkin Pie Pop-Tarts with Maple Glaze
These homemade pumpkin pop tarts are bursting with all of the flavors of fall: pumpkin pie spice, maple syrup, brown sugar and pumpkin pie filling are all wrapped up in a delicious flaky crust and baked until golden brown. The pumpkin pie pop tarts are then covered in a delicious maple glaze that makes them the perfect breakfast pastry for the fall season.
Homemade pop tarts can be made with homemade or store bought premade pie crusts, so this recipe can be ready for the oven in under 30 minutes!
Make a delicious sourdough version with my sourdough pie crust recipe in place of regular pie crust.
Why You’ll Love This Recipe:
This recipe is very versatile! The base of homemade pop-tarts is just pie dough. If you are new to making pie crust, try my recipe for fool proof flaky pie crust which uses a food processor to do all the hard work for you.
If you have a sourdough starter, try my delicious sourdough pie crust recipe for a sourdough pop-tart that can be made with discard. Long ferment or make right away, the choice is yours!
If you are running short on time, just use a good quality store bought pie crust and skip right to making the pumpkin pie filling!
If you are a fan of pop tarts, use this base recipe to make any flavor pop tarts you like! Try swapping out the pumpkin pie filling for any number of fillings such as: brown sugar cinnamon, strawberry, blueberry, apple pie, chocolate fudge and more.
What You Will Need:
- baking sheet
- parchment paper
- pizza cutter or knife
- small bowl
Ingredients:
- flour
- brown sugar
- unsalted butter
- pumpkin pie spice
- pumpkin puree (not pumpkin pie filling)
- arrowroot powder or cornstarch
- maple syrup
- powdered confectioner’s sugar
- lemon juice
- salt
- milk
How to Make Pop Tart Dough:
If using a store bought pie crust, skip ahead to rolling out the dough.
To create the flaky pie crust, combine the dry ingredients (all purpose flour and salt) in the bowl of a food processor. Pulse until the flour mixture is well combined.
Next, add cubed unsalted cold butter into the bowl of food processor with the flour mixture. Pulse a little bit at a time until the flour mixture resembles coarse crumbs.
Slowly add in ice water a little at a time until pie dough forms.
Roll the dough out on a lightly floured surface into a large rectangle (approximately a 6 x 24 inch rectangle). The dough should be about a 1/4 inch thick.
Cut the rectangle into strips approximately 3 inches wide and 6 inches tall using a pizza cutter or a knife.
Keeping the Dough Chilled:
To keep the pie dough chilled place the dough in the fridge on a baking sheet while you mix up the filling. Keeping the dough cold ensures a delicious flaky dough and reduces spreading during the baking process. At any time you feel the dough is getting overly warm, pop it in the fridge for a few minutes until it is chilled again. The best way to avoid heating up your dough is to just work quickly. Thankfully pop-tarts are quick to make, so this isn’t usually an issue.
Making the Creamy Pumpkin Filling:
Mix together pumpkin puree, brown sugar, pumpkin pie spice, arrowroot powder (or cornstarch) and salt.
The mixture should be spreadable but not thin like liquid. If your pumpkin filling is too thin, add a little more cornstarch to get the right consistency.
Fill the Pop Tarts:
Remove the dough from the fridge and begin spreading the filling on half of each strip of dough. Leave a 1/2 inch border around the side to prevent oozing. Once the pop-tart is filled halfway up the strip, fold the remaining dough down to form a rectangle.
Next, beat an egg to make egg wash and use a basting brush or your fingers to spread the egg wash around the edge of each pop tart.
Then, using your fingers lightly press the edges closed all the way around. The egg wash will help to seal the dough together so the filling won’t ooze out when baked.
Then, use the tines of a fork to crimp the edges all the way around the dough ensuring the dough is well sealed.
Chill the Dough and Pre-heat the Oven:
While the oven is pre-heating, put the pop-tarts back in the refrigerator to chill until time to bake. Preheat the oven to 350.
Egg Wash and Bake Pop Tarts:
Use more egg wash to brush on the tops of the pop-tarts to give them a nice golden brown color on top. Bake at 350 for 25-30 minutes.
How to Make Maple Glaze:
Mix together maple syrup, powdered sugar, cinnamon and melted butter to make a glaze to brush over the baked pumpkin pie pop tarts. Optional, but delicious.
Serve:
Serve homemade pumpkin pie pop tarts warm with maple glaze or allow to cool completely. Reheat as desired in a toaster for a quick grab and go breakfast or treat.
Storing Pop Tarts:
Store baked and cooled pop tarts in an airtight container for up to a week on the counter.
For longer storage, wrap in parchment paper and then in plastic wrap and freeze in an airtight container or ziplock and keep in the freezer for up to 3 months. Reheat in a toaster.
Pop Tart Shape Variations: Holiday Pop Tarts
Make a festive treat for the holidays by using large cookie cutters to create different shaped pop tarts. Use a large pumpkin shaped cookie cutter for a sweet fall treat!
Other Sweet Recipes:
Brown Sugar Cinnamon Pop-tarts
Old Fashioned Chocolate Fudge Pie
Soft Sourdough Discard Ginger Cookies
Printable Recipe:
Homemade Pumpkin Pie Pop-tarts with Maple Glaze
Ingredients
- Pie Dough:
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 10 tablespoons unsalted ice cold butter or lard
- 10-11 tablespoons of ice cold water add one tablespoon at a time
- Pumpkin Pie Filling:
- 1/2 cup pumpkin puree
- 1.5 teaspoons of pumpkin pie spice
- 1/4 cup + 2 tablespoons brown sugar
- Maple Glaze:
- 4 tablespoons melted butter
- 1/2 cup powdered sugar
- 3 tablespoons of maple syrup
- 1 teaspoon cinnamon
- pinch of salt to taste
Instructions
- Next, add cubed unsalted cold butter into the bowl of food processor with the flour mixture. Pulse a little bit at a time until the flour mixture resembles coarse crumbs. Slowly add in ice water a little a time until pie dough forms.
- Roll the dough out on a floured surface into a rectangle. The dough should be about a 1/4 inch thick.
- Cut the rectangle into strips approximately 3 inches wide and 8 inches tall using a pizza cutter or a knife.
- Make the Filling: mix together pumpkin puree, brown sugar, pumpkin pie spice, cornstarch and salt.
- The mixture should be spreadable but not thin like liquid. If it is too thin, add a little more cornstarch to get the right consistency.
- Fill the Pop Tarts: Remove the dough from the fridge and begin spreading the filling on half of each strip of dough leaving 1/2 inch space around the side to prevent oozing. Once the pop-tart is filled halfway up the strip, fold the remaining dough down to form a rectangle. Using your fingers, lightly press the edges closed all the way around.
- Then, take a fork and crimp the edges all the way around the dough ensuring the dough is well sealed. If you are having trouble getting the dough to stick, you can brush some egg wash around the inside edge of the dough before sealing.
- Pre-heat the oven to 350 degrees. While the oven is preheating, pop the pop tarts in the refrigerator to chill the dough.
- Brush the tops of the pop tarts with egg wash. Bake for 25-30 minutes at 350 degrees.
- Make the icing: mix together maple syrup, powdered sugar, cinnamon and butter to make a glaze to brush over the baked pop tarts.
- Serve warm with glaze.
