I have a serious Pumpkin Dysfunction. If you don’t believe me, you’ll see over the next few weeks just how deep in I get! It’s a bit heavy. Or in this case, a bit light and flaky and delicious! I’ve always wanted to make home made pop tarts and yesterday I reached the point of no return. I’d made a batch of pie crust (and posted a video on YouTube!) and was debating what to do with it. So. Many. Options. And having some freshly cooked pumpkin this just came to me.
This is the first time I’ve made these, and I wouldn’t change a thing. It was an experiment all of the way through with educated guesswork and taste testing and it came out better than I could have imagined. I started with some home cooked pumpkin goop and a dream…
And Pumpkin pie spice of course, because pie-ey. I was going for a pumpkin pie like flavor but a pop tart like consistency and I think I got it right on the mark! Sometimes I’ll mix up the individual ingredients for pumpkin pie spice but this time I figured there was enough experimenting going on already 😀
Sugar, white. I strongly advocate half white and half dark brown sugar whenever possible, the flavors seem to balance out perfectly; and it was no different here
Same amount of Sugar, brown! I used 2 Tbsp of each
And mix it all up! I started out using a spoon I’m not sure what I was thinking
I switched to a much more practical spatula half way through, scraping the bowl was a little awkward the other way
A leftover egg white from a recipe yesterday that was saved for exactly this, mixed with a Tbsp of water it makes a perfect egg wash!
So there was a batch of my pie dough in the fridge which you can find the recipe for here if you haven’t already made some, it’s a pretty quick dough but it does need to set for at least an hour in the fridge after you make it. Then split it in half and roll out one half as rectangularlike as possible
Patty cake patty cake bakers mom, roll me some dough cuz I want some!
And rollllllll it….
Nice and big and flat and semi rectangular
Handy pizza cutter, useful for so many things. Including cutting dough into a more useful shape!
That’s more rectangular like it!
Then in half length wise (can you see where this is going?)
Then into thirds, or if you want them smaller feel free to cut more, but I wanted them to be about the same size as regular pop tarts (maybe a bit bigger) The dough definitely could have been rolled out thinner but I like how they puffed up so nicely in the end!
Wipe some of that egg wash onto each piece and roll out the other half for the tops, I worked back in the edge pieces we cut off earlier too, there was some leftover dough after the roll out (from cutting off the edges) so I ended up making an ‘extra’ tart and a little foldover pie for the little guy too because there was just a tiny bit of extra extra dough!
Then add some filling to each tart, about 1/6th or 1/7th etc depending on how many you ended up making (2TBSP or so) , it turned out to be just the right amount for me to have 7 healthy tarts and that one tiny tart
Then smoosh down the edges with a fork to give it that signature look
There they all are lined up and ready to go…. almost
More egg wash on top, and this is where I messed up; you want to make sure to poke 4-5 holes in the top for the steam to get out while they’re cooking. I realized after they’d been in the oven about 5 minutes that I neglected to do it and pulled them out, got out a skewer and poked the holes, WHEW! But I almost didn’t and I don’t want you to end up in the same boat.
While they’re cooking; glaze! This is pretty basic, powdered sugar
Cinnamon of course, I figured a cinnamon glaze would compliment the pumpkin perfectly. Spoiler- IT DOES.
Vanilla, because I’ll seriously sneak vanilla into anything. Like literally anything.
Milk because that’s what makes it a glaze!
Stir it up, I wouldn’t add any more milk maybe add it a tsp at a time, it won’t seem like enough but by 4 you’ve got a pretty watery glaze going
The pies came out nice and toasty and brown, I really wanted to gobble one up on the spot but I’d taste tested the glaze (come on don’t tell me you wouldn’t) and it was so good I steeled my resolve and waited
There’s my extra tart and mini tart for the little guy it was pretty cute too
You definitely want to wait until they have cooled off or the glaze is going to run off of them even more than mine already did! Start out with a little at a time in the middle, it helps not to lose all of it off of the edges. I ended up doing two coats because it had to be pretty thin on the first coat not to dribble off. I don’t really mind that it did a bit though, they look so much better than the store bought mass produced ones!
This is after the first coat, a little thin looking I thought and I had extra glaze (I know, there’s no such thing as extra glaze) so I did a second coat
I think they looked better after the second coat, don’t you? They dried pretty quickly so it wasn’t a big deal waiting
And they taste so. good. How good you’re imaging them tasting, just double that and you should be really close to the mark. I was surprised, and I invented the little lovelies!
A little extra glaze dripping off the side just makes me want to eat it that much more. Is that weird?
Pumpkin Pop Tart Filling
- 1/2 Cup Pumpkin canned or fresh cooked
- 1 Tbsp Pumpkin Pie Spice
- 2 Tbsp Brown Sugar
- 2 Tbsp White Sugar
- Pinch of Salt
- 1 Egg White mixed with 1 Tbsp water egg wash
- 3/4 Cups Powdered Sugar
- 1/2 Tbsp Ground Cinnamon
- 4-5 Tbsp milk
- 1/4 Tbsp Vanilla Extract
Take Premade Pie Dough out to warm up
Mix together pumpkin, pumpkin pie spice, brown sugar, white sugar and pinch of salt in a bowl, set aside
Cut the dough in half and roll out one portion on a floured surface
Cut off edges to make a rectangle, then cut in half lengthwise and thirds
Move dough rectangles to parchment paper lined baking sheet
Preheat oven to 350 degrees
Roll out the second portion of dough, and cut the same way as the first
Egg wash the dough pieces on the parchment paper
Add ~2Tbsp Pumpkin mix to each rectangle, covering with a second rectangle and crimping the edges with a fork
Wipe tops of tarts with egg wash
Poke 4-5 holes in the top of each tart
Bake in preheated oven for 25-30 minutes or until golden, remove from oven
Mix together Powdered sugar, cinnamon, vanilla and milk
Once tarts have cooled, top each with 1-2 coats of glaze, allow to dry, Enjoy
So, will you make them? They’re a heck of a lot easier than you think and so so worth it. I am adding this one to the Pumpkin Hall Of Fame, these are getting made big and made often! Let me know if you do in the comments I’d love to hear how it went