Ingredients
Pie Dough:
340 g all-purpose flour
1 tsp salt
230 g cold unsalted butter, cubed
140 g ice cold water
Filling:
200 g canned pumpkin purée
100 g brown sugar
½ tsp pumpkin pie spice
½ tsp vanilla extract
Egg Wash:
1 egg, beaten
Icing:
100 g powdered sugar
½ tsp pumpkin pie spice
2½ tsp milk
2 tsp vanilla extract
Instructions
- Make the Dough: Mix flour and salt. Cut in cold butter to pea-sized pieces. Add ice water and mix until shaggy dough forms. Press and fold the dough (don’t knead), divide into two discs, wrap in plastic, and chill for at least 2 hours.
- Make the Filling: Mix pumpkin purée, brown sugar, pumpkin pie spice, and vanilla in a bowl. Set aside.
- Assemble Pop Tarts: Preheat oven to 350°F. Roll dough to ⅛” thick. Cut into matching shapes (2.5″x3.5″ rectangles or themed cookie cutter shapes). Place half on lined baking sheet, add ~2 tbsp filling, cover with top piece, seal edges with fork, and brush tops with egg wash.
- Bake: Bake for 40 minutes or until golden. Cool completely.
- Make Icing: Mix powdered sugar, pumpkin spice, milk, and vanilla. Adjust thickness as needed.
- Glaze: Spoon icing over cooled pop tarts and spread.
Notes
- Pumpkin Pie Spice DIY: Mix 1 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp cardamom, and ¼ tsp cloves.
- Storage: Best eaten fresh. Store in an airtight container at room temp for 2 days or in fridge for 5 days.
- Freezing: Freeze unbaked assembled tarts for up to 1 month. Thaw overnight in fridge before baking.
- Success Tips: Keep dough cold at all times. Roll dough thin (⅛”). Don’t overfill to prevent leaking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: undefined
- Cuisine: American
Nutrition
- Serving Size: undefined
- Calories: 319 kcal
- Sugar: 17 g
- Sodium: 206 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: undefined
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
