So I feel like we’ve been on a break. Sorry blog, it’s not you, it’s me.
Life was pretty busy the last few weeks. We had our air-conditioning vents replaced which placed our house in disarray, we were cat sitting for a neighbor, Josh was busy with a bunch of volunteer work, and then ACL happened. But finally, FINALLY things are calming down again.
And autumn. Let’s just talk for a minute about this wonderful season. It’s the time of year when it starts cooling down in Austin. It’s finally bearable to be outdoors again. Opening the windows seems like a good idea. And even though temperatures are still in the 80s, everyone breaks out their scarves and boots to celebrate, because it’s not 100 degrees any longer!
I don’t know what better way to kick things back off than with some pumpkin pie pop tarts. Remember the pop tarts I made a few months ago? I just had to make a pumpkin pie version of them! They really do taste a lot like pumpkin pie, but look a LOT cuter. Especially in mini versions!
However, you can make these pumpkin pie pop tarts in any size you want. I like doing mini versions, which wind up being slightly bigger than 3 inches by 2 inches. I wouldn’t recommend making them much smaller than that, because it will be hard to get a good amount of filling in there. Also, this recipe should make quite a few pop tarts (depending on which size you make them). If you want to only use half of the can of pumpkin, halve the recipe!
- 4 pie crusts, thawed
- 1 15oz can canned pumpkin
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp allspice
- ¼ tsp salt
- ⅛ tsp cloves
- 2 cups powdered sugar, sifted
- 5 tbsp + ¼ tsp milk
- 2 tsp vanilla
- sprinkles
- Thaw the pie crust as instructed. Preheat the oven to 425 degrees F and prepare a baking sheet with a sheet of parchment paper.
- In a medium mixing bowl, add the pumpkin, brown sugar, cinnamon, nutmeg, ginger, allspice, salt, and cloves. Stir to combine.
- On a sheet of parchment paper, roll out the pie crust. Cut into even rectangles with a knife, depending on which size of pop tart you want.
- Place one half of each pop tart pastry onto the baking sheet, leaving room in between each one, like you would with cookies.
- Place a row of pumpkin mixture in the very center of the pop tart and down the middle. Do not get the mixture close to the sides or too high or the pop tart will be overfilled and hard to close.
- Cover each pop tart with the other half of the pastry. Push down on the edges of each tart with your fingers, so the pastry squishes together. Then crimp the edges with a fork. Finally, poke 4-6 holes in the top of each pastry with a toothpick to let the steam escape when cooking.
- Place the tarts in the oven to bake for 12 minutes. When done, remove from oven and cool on a wire rack.
- Sift the powdered sugar into a large bowl. Add the vanilla and whole milk and stir until combined.
- Spoon over the top of the pop tarts to glaze them. Add sprinkles while glaze is still wet.
