Pumpkin Spice Pop Tarts With Pie Crust
These Pumpkin Spice Pop Tarts With Pie Crust are filled with brown sugar, warm spices, and pumpkin. With a sweet maple glaze, they are a fall pastry you don't want to miss out on!
If you're looking for more pumpkin breakfast recipes, check out some of my other favorites like Maple Pumpkin Spice Baked Donuts, Eggless Pumpkin Spice Scones, Vegan Pumpkin Spice Banana Bread, or Pumpkin Buttermilk Waffles.
A Quick Look At The Recipe
- Recipe Name: Pumpkin Spice Pop Tarts With Pie Crust
- Ready In: 4 hours 50 minutes
- Makes: 6 pop tarts
- Main Ingredients: butter, all purpose flour, pumpkin puree, pumpkin spice
- Flavor Profile: cozy, spiced filling inside a buttery, flaky crust
- Dietary Info: eggless, no seed oils
- Difficulty: Medium
- Why You’ll Love It: better than store bought pumpkin pop tarts!
Summarize & Save This Content On
Why You'll Love This Recipe
- Homemade Pop Tarts: These Pumpkin Spice Pop Tarts with pie crust are so much better than the boxed version from the store!
- Super Flaky: I use pie crust here for ease, which makes these breakfast pastries super flaky.
- Pumpkin Spice: I fill these Pumpkin Spice Pop Tarts with a brown sugar filling that has pumpkin and spices for fall inspired organic pop tarts.
- Perfectly Glazed: Pop tarts are not complete without the glaze, it's the best part, in my opinion! This simple maple glaze has just two ingredients and pairs so well with the pumpkin and spice.
Ingredients
- Butter: Use a high quality butter you like as pie crust is made up of butter!
- Dark Brown Sugar: I use Homemade Dark Brown Sugar in the filling of these homemade pop tarts. You can use light brown too, either works.
- All Purpose Flour: You'll also need a little bit of all purpose flour for the filling.
- Pumpkin Spice: I use my Homemade Pumpkin Pie Spice Mix, but store bought also works.
- Powdered Sugar: Make sure to sift powdered sugar for a nice smooth glaze.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- Make sure butter is cold, this is key when making pie crust. If you are new to making pie crust, check out How to Make Pie Crust in a Mixer for more tips and tricks.
- I make one giant pop tart and then cut them into individual pieces. But, if you want to make them separate on their own, you can slice them into rectangles and fill each one individually. If you like more crust, I recommend this method, but it's a little more time consuming.
- I top these with turbinado sugar, but you can also use orange sprinkles or decorating sugars too.
How to Make Pumpkin Spice Pop Tarts With Pie Crust
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the ½ cup cold water. As soon as the dough comes together, stop the mixer.
- Divide the dough in half and form it into rectangles. Wrap each one in plastic wrap and chill in the fridge for at least 4 hours or overnight.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
To make the filling: In a mixing bowl, add the dark brown sugar, pumpkin puree, flour, and pumpkin spice.
- Mix together with a spatula to combine completely. Set aside.
- On a floured surface, roll out the first rectangle of pie dough.
- Place on the prepared baking sheet.
- Add the filling onto the pie dough and spread it evenly, leaving a boarder.
- Roll out the second rectangle of pie dough and place it on top of the filing and press down the edges with your hands to seal in the filling. Using a sharp knife, trim the edges so you have a nice clean rectangle.
- Using a form, crimp the edges and then poke holes in the center of the giant pop tart.
- To make the topping: In a small dish, add the honey and water. Microwave for about 20 to 30 seconds, until the honey is completely melted and combined with the water.
- Using a pastry brush, brush the honey and water mixture over the top of the giant pop tart.
- Bake for 25 to 30 minutes or until golden brown. Allow to cool completely on the baking sheet.
- To make the glaze: Add the powdered sugar and maple syrup to a mixing bowl.
- Whisk together until smooth.
- Spread the glaze over the top of the pop tart.
- Sprinkle with turbinado sugar (optional). Cut into 6 pieces.
Pumpkin Spice Pop Tarts With Pie Crust FAQ's
Yes, these are a great recipe to bake ahead of time. You can make them the day before if needed. Just store in a cool, dry place.
Yes, you can make the pie dough ahead of time and freeze it. It will keep in the freezer for up to 3 months. Just place in the fridge for 24 hours, then it's ready to roll out.
Pop tarts are basically a toaster pastry, so they are usually made with pie dough. While, I believe that the classic pop tart is more of a cookie base than a flaky pie crust, homemade recipes are made both ways. Check out Sourdough Strawberry Pop Tarts for a more traditional pop tart.
If you didn't press the two doughs together well, the seal can open. So, ensure that you seal them in good. Crimping also helps do this as well.
These will stay fresh at room temperature for up to 3 days.
Yes, you can cut these into any size you like!
Ways to Use Leftover Pumpkin
If you open a can of pumpkin for this recipe, you'll have extra! Try some of my other favorite pumpkin recipes to use up that pumpkin! They include Pumpkin Oatmeal Chocolate Chip Cookies, Soft Baked Pumpkin Spice Cranberry Sandwich Cookies, Eggless Pumpkin Gingerbread Cookies, and The Best Gluten Free Pumpkin Chocolate Chip Cookies.
And, don't forget to make your dog some pumpkin treats like Cranberry Pumpkin Dog Cookies, Pumpkin Donuts for Dogs, Pumpkin Granola for Dogs, or Pumpkin Waffles for Dogs.
More Pumpkin Spice Recipes
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Pumpkin Spice Pop Tarts With Pie Crust
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper
- Rolling Pin
- Pastry Brush
Ingredients
Dough
- 226 grams all purpose flour
- 1 teaspoon cane sugar
- 170 grams salted butter (cold)
- 7 tablespoons cold water
Filling
- 113 grams dark brown sugar (packed)
- 123 grams pumpkin puree
- 32 grams all purpose flour
- 1 ½ teaspoons pumpkin spice mix
Topping
- 1 ½ tablespoons raw honey
- 1 ½ tablespoons water
Glaze
- 142 grams powdered sugar (sifted)
- 88 grams maple syrup
- turbinado sugar (optional)
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the ½ cup cold water. As soon as the dough comes together, stop the mixer.
- Divide the dough in half and form it into rectangles. Wrap each one in plastic wrap and chill in the fridge for at least 4 hours or overnight.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- To make the filling: In a mixing bowl, add the dark brown sugar, pumpkin puree, flour, and pumpkin spice. Mix together with a spatula to combine completely. Set aside.
- On a floured surface, roll out the first rectangle of pie dough and place on the prepared baking sheet.
- Add the filling onto the pie dough and spread it evenly, leaving a boarder.
- Roll out the second rectangle of pie dough and place it on top of the filing and press down the edges with your hands to seal in the filling.
- Using a sharp knife, trim the edges so you have a nice clean rectangle.
- Using a form, crimp the edges and then poke holes in the center of the giant pop tart.
- To make the topping: In a small dish, add the honey and water. Microwave for about 20 to 30 seconds, until the honey is completely melted and combined with the water.
- Using a pastry brush, brush the honey and water mixture over the top of the giant pop tart.
- Bake for 25 to 30 minutes or until golden brown. Allow to cool completely on the baking sheet.
- To make the glaze: In a mixing bowl, whisk together the powdered sugar and maple syrup until smooth.
- Spread the glaze over the top of the pop tart. Sprinkle with turbinado sugar (optional).
- Cut into 6 to 8 pieces.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure butter is cold, this is key when making pie crust. If you are new to making pie crust, check out How to Make Pie Crust In A Mixer for more tips and tricks.
- I make one giant pop tart and then cut them into individual pieces. But, if you want to make them separate on their own, you can slice them into rectangles and fill each one individually. If you like more crust, I recommend this method, but it's a little more time consuming.
- I top these with turbinado sugar, but you can also use orange sprinkles or decorating sugars too.
Nutrition
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