Easy Pumpkin Pie Pop Tarts (Recipe for Printing)
Baked in autumn, these pumpkin pie pop tarts deliver flaky pastry and spiced pumpkin filling, ideal for Thanksgiving or crisp weather baking projects. Save & click.
# What You Need:
→ Dough
01 -
2 refrigerated pie crusts
02 -
All-purpose flour, for dusting
→ Filling
03 -
3/4 cup pumpkin puree
04 -
1/3 cup packed brown sugar
05 -
1 teaspoon pumpkin pie spice
06 -
Pinch of salt
→ Egg Wash
07 -
1 large egg
08 -
2 teaspoons milk or water
→ Topping
09 -
1 cup confectioners' sugar
10 -
1 tablespoon milk
11 -
1 teaspoon vanilla extract
12 -
1/2 cup cinnamon sugar
13 -
Orange decorative sugar
# How to Make It:
01 -
In a medium bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, and a pinch of salt, stirring until smooth.
02 -
Lightly flour the work surface and roll out both pie crusts to about 1/8 inch thickness.
03 -
Use a sharp knife or pastry cutter to cut each crust into equal rectangles, approximately 3 by 4 inches.
04 -
Place half of the dough rectangles onto a parchment-lined baking sheet. Spoon a tablespoon of pumpkin filling onto each, leaving a border.
05 -
Brush the edges with egg wash, then top with remaining rectangles. Gently press edges to seal, then crimp with a fork.
06 -
Transfer the tray to the refrigerator and chill for 15 minutes to help the pastries retain their shape during baking.
07 -
Preheat the oven to 375°F (190°C). Brush tops with additional egg wash and bake for 20–25 minutes, or until golden brown.
08 -
In a small bowl, combine confectioners' sugar, milk, and vanilla extract until a smooth glaze forms.
09 -
Allow pastries to cool slightly, then drizzle with glaze. Sprinkle with cinnamon sugar and orange decorative sugar as desired.
# Extra Tips:
01 -
For extra crisp edges, ensure the dough is well-sealed and chilled before baking.