Easy Pumpkin Pie


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Refrigerated pie crusts 1 1/3 cup pure pumpkin 2/3 cup ight brown sugar 2 teaspoons pumpkin pie spice 1 large egg 1 tablespoon milk 1 1/2 cup powdered sugar 2 Tablespoons maple syrup 4-5 teaspoons milk sprinkles

Kids love these quick & easy pumpkin pop tarts

Kids love these quick & easy pumpkin pop tarts

Preheat the oven to 450℉. Line a cookie sheet/baking sheet with parchment paper.

Roll out one pie crust, cut 12 rectangles each one being about 5" x 2". Place the 12 pieces onto the parchment paper on the baking sheet.

Repeat the process with the second pie crust. Set the 12 rectangle shapes aside for now.

In a mixing bowl, stir together the pure pumpkin, light brown sugar, and 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 then press another pie crust on top and crimp edges.

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.

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.

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.

Once the pop tarts are cooled, brush or spoon the glaze over top each one. Immediately add sprinkles if using.

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