Pumpkin Pie Pop Tarts

Published on
September 22, 2023
I have such a case of nostalgia when they see a pop tart – they are the tasty treats from the 60’s, in desperate need a revamp. These have a tender and flaky crust, a sweet and creamy pumpkin custard, and the most important element of a pop tart, FROSTING. Save one or two for me!
Pumpkin pie pop tarts that someone has bitten into.
Prep Time:
20 Minutes
Cook Time:
15-20 Minutes
Difficulty Level:

1 package refrigerated pie dough

1 cup pumpkin puree

1 egg

2 tablespoon heavy cream , divided

1 teaspoon vanilla extract

1/4 cup granulated sugar

2 1/4 teaspoons Pumpkin Pie Spice

1/4 cup powdered sugar


1. Preheat oven to 375ºF. Line a rimmed baking sheet with parchment paper. Set aside.

2. In a large bowl whisk together the pumpkin, egg, 1 tablespoon heavy cream, vanilla, granulated sugar and 2 teaspoons Pumpkin Pie Spice. Set aside.

3. On a floured surface, roll out each crust into a 10x15 inch rectangle. Cut into 6 - 5x5 inch squares. Repeat with remaining crust.

4. Arrange 6 rectangles 2 inches apart on the prepared pan. Brush the edges with water and spoon 2 tablespoons filling into the center of each rectangle.

5. Top with the remaining crusts and press the edges together with the tines of a fork.

5. Bake for 15-20 minutes or until golden brown. Cool completely.

6. In a small bowl, whisk together the powdered sugar, and the remaining tablespoon of heavy cream and 1/4 teaspoon of Pumpkin Pie Spice. Drizzle over each pop-tart.

Recipe Tip:
Individually wrap a few before baking and freeze. Thaw overnight in the refrigerator and then follow instructions to bake.
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