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Enjoy the delightful flavors of fall with these quick & easy Pumpkin Pie Pop Tarts. Made with store-bought flaky pie crusts, creamy pumpkin pie filling, and topped with a maple glaze. These seasonal pumpkin treats are perfect for breakfast or as a sweet snack anytime of day.
For another fall favorite pumpkin recipe be sure and try this Easy Pumpkin Sheet Cake that is easy to make with a ‘doctored up’ cake mix.
Pumpkin Pie Pop Tarts Recipe (With Refrigerated Pie Crusts)
Kids love these quick & easy pumpkin pop tarts with a creamy and sweet pumpkin pie filling, filled with warm pumpkin spices. The easy pop tart dough is simply refrigerated pie crusts!
Switch up your fall baking and try these breakfast pastry treats, or anytime treat, and get the kids involved or try making different shapes than the traditional pop tart shape.
Simple Ingredients Needed
- Refrigerated Pie Crusts – These pop tarts are so easy to make thanks to this short-cut ingredient. The refrigerated, ready-to-use pie crusts are actually delicious and turn out really flaky and buttery.
- Pure Pumpkin – Don’t confuse this with pumpkin pie filling as they are not the same thing. Make sure you are using 100% pure pumpkin in this recipe.
- Light Brown Sugar
- Pumpkin Pie Spice
- Large Egg + Milk – This is for the egg wash that will help the pie crust pop tarts be flaky and golden brown.
- Powdered Sugar
- Pure Maple Syrup
- Half and Half – This higher fat milk helps to thicken the glaze.
How To Make Easy Pumpkin Pop Tarts With A Pumpkin Pie Filling
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. I use a cookie sheet that is 12″x17″ in size. A 13″x18″ cookie sheet will also work too.
- Roll out one pie crust onto a clean, dry countertop surface and cut it into 12 rectangles. Each rectangle should be about 5.25″ x 2.75″ in size. Use a butter knife or a rectangular-shaped cookie cutter. Get creative, and use any cookie cutter shape you want!
- Repeat the above step with the other pie crusts. Depending on how big or small you are making the pop tarts, it may change the amount of pop-tarts you get from this recipe.
- Place half of the rectangles onto the prepared baking sheet.
- In a mixing bowl, stir together the pure pumpkin, light brown sugar, and pumpkin pie spice.
- Place an equal amount, about 2 tablespoons, onto the middle of each rectangle on the baking sheet. Spread out the filling to cover all but about 1/2-inch around each edge.
- Whisk together the egg and milk in a small mixing bowl. Brush some of the egg wash around the outside of each rectangle, around the pumpkin pie filling.
- Press the reserved rectangle pie crust pieces on top of the pumpkin pie filling. Crimp the edges with a fork. Brush the remaining egg wash all over the top of each pop-tart and gently poke a few holes in each one to allow any excess air to vent out.
- Bake for 8-12 minutes or until golden brown all over. Allow the pop tarts to cool completely before glazing.
- Whisk together all the glaze ingredients and pour it over, brush it, or spoon it over each pop tart. Eat warm or at room temperature.
How To Store Pumpkin Pie Pop Tarts
Ensure the pop tarts have completely cooled to prevent moisture buildup during storage. Place any leftovers inside an airtight container or wrap each one individually in plastic wrap. I prefer wrapping each pop tart in foil or plastic wrap and then storing the wrapped treats inside a Ziploc bag.
Store at room temperature for 1-2 days for optimal freshness or store in the fridge for 5-7 days. Warm up leftovers in a toaster, toaster oven, or the microbe, or you can eat it chilled or at room temperature.
What Changes Can I Make To This Semi-Homemade Pop Tart Recipe?
- Glaze Variations : While the recipe suggests a maple glaze, you can switch it up using a different glaze. A cream cheese glaze, vanilla glaze, or a Carmel glaze would all compliment the pumpkin pie pop tarts.
- Shape & Size of Pop Tarts : This is the fun part! Feel free to experiment with different shape and sized cookie cutters. Use a pumpkin cookie cutter for a fun fall twist or use a circle cookie cutter. Just take note, that depending on the size of cookie cutter you use, it may change the serving size of this recipe. I have circle cookie cutters always in my kitchen, cause my kids like their sandwiches in circles, so I normally use a bigger circle cookie cutter when I am making these semi-homemade pop tarts for my kids.
- Toppings & Garnishes : Top these with fall or halloween sprinkles, chopped nuts like pecans or walnuts, chocolate curls, or mini chocolate chips are all great topping ideas.
Recipe Tips For Success
- Egg Wash : This is an important step so don’t skip it! It helps the two rectangle pie crust pieces adhere together during the baking process, and it helps the top of the pop tarts turn a pretty golden brown color while baking.
- Pure Pumpkin : Use pure pumpkin in this recipe and not pumpkin pie filling. The pumpkin pie filling already has all the spices and liquid mixed into it, which means that it is much thinner in texture, which also means that they are not interchangeable in recipes.
- Homemade Pie Crusts : Feel free to use your favorite homemade pie crust recipes instead of the store-bought refrigerated pie crusts. Make sure that the recipe yields two 9-inch pie crusts.
- Glaze Substitutes : Use maple extract instead of pure maple syrup or try using vanilla extract instead. Honey is another great substitute in the glaze. You could also add a pinch of cinnamon to the glaze for a maple cinnamon taste.
More Pop Tarts To Make
- Frosted Cinnamon Brown Sugar Pop Tarts
- Sheet Pan Pop Tart
- 3 Ingredients Homemade Pop Tarts
- Chocolate Pop Tarts
Pumpkin Pie Pop Tarts
Enjoy the delightful flavors of fall with these quick & easy Pumpkin Pie Pop Tarts. Made with store-bought flaky pie crusts, creamy pumpkin pie filling, and topped with a maple glaze. These seasonal pumpkin treats are perfect for breakfast or as a sweet snack anytime of day.
Ingredients
Pumpkin Pie Pop Tarts
- 1 package (15 oz) refrigerated pie crusts
- 1⅓ cups pure pumpkin
- 2/3 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 large egg
- 1 tablespoon milk (I use whole milk)
Maple Glaze
- 1½ cups powdered sugar
- 2 tablespoons pure maple syrup
- 4-5 teaspoons milk (I use whole milk)
- fall or halloween sprinkles
Instructions
- Prep : Preheat the oven to 450℉. Line a cookie sheet/baking sheet with parchment paper.
Make The Pumpkin Pop Tarts
- Roll out one pie crust onto a clean & dry countertop surface. Cut 12 rectangles from the pie crust, with each one being about 5" x 2". Place the 12 pieces onto the parchment paper on the baking sheet. * The easiest way to cut the rectangles is with a butter knife. Cut three rows and then four columns out of the pie crust.1 package (15 oz) refrigerated pie crusts
- Repeat the process with the second pie crust. Set the 12 rectangle shapes aside for now. * If you have extra dough, press it into a ball and roll it out again in order to get a total of 24 small rectangle pieces.
- In a mixing bowl, stir together the pure pumpkin, light brown sugar, and pumpkin pie spice.1⅓ cups pure pumpkin, 2/3 cup packed light brown sugar, 2 teaspoons pumpkin pie spice
- Place 2 tablespoons of the pumpkin mixture onto the center of each rectangle pie crust on the baking sheet. Spread it out to cover all but 1/2-inch around each edge.
- Whisk together the egg and milk. Use a pastry brush to brush the outside edge of each pie crust around the pumpkin pie filling.1 large egg, 1 tablespoon milk
- Gently press a rectangle pie crust (that was set aside from earlier) on top of each pop tart with pumpkin pie filling on it. Crimp the edges with a fork.
- Brush the remaining egg wash over top of each pop tart and gently poke a few holes in each one to allow excess air to vent. * Use a fork or toothpick to poke some holes.
- Bake for 8-12 minutes or until golden brown all over. Remove the pan from the oven and allow them to cool, on the warm baking sheet, while you prepare the glaze.
Maple Glaze
- Whisk together the powdered sugar, maple syrup, and milk (start with 3 teaspoons and add from there) until the glaze is combined and reaches your desired consistency. Add more powdered sugar or more milk to obtain the thickness you want.1½ cups powdered sugar, 2 tablespoons pure maple syrup, 4-5 teaspoons milk
- Once the pop tarts are cooled, brush or spoon the glaze over top each one. Immediately add sprinkles if using. * These pop tarts can be glazed when they are completely cooled or when they are still slightly warm. If you want the glaze to harden and set, I suggest waiting until the pop tarts are completely cooled to glaze them. Eat the pop tarts warm, chilled, or at room temperature.fall or halloween sprinkles
Notes
Milk : The higher fat milk that you use, the more milk you will need to obtain a thicker consistency of glaze. If you use a low-fat milk, then you will probably only need half of the milk that the recipe calls for. I recommend using whole milk or even half and half in this recipe.
Refrigerated Pie Crusts : These come in a 15 ounce box and each box has two pie crusts in it.
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