Pumpkin Pie Pop Tarts

5 from 1 vote

These Pumpkin Pie Pop Tarts are a fun twist on classic pumpkin pie with a flaky crust, spiced pumpkin filling, sweet glaze, and festive sugar topping. The perfect fall treat!

Course Baking, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 30

Servings pop tarts

Calories 313kcal

Author Lise Sullivan Ode

Equipment

Nordic Ware 14-Inch Pizza Pan

Ingredients

2 refrigerated pie crusts, slightly thawed
¾ cup pumpkin puree
⅓ cup light brown sugar
1 teaspoon pumpkin pie spice
pinch of salt
1 egg (beaten egg with 2 teaspoons water to make an egg wash)
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 tablespoon cinnamon sugar
1 teaspoon orange decorative sugar

Instructions

Preheat oven to 350°F and line 14-inch pizza pan with parchment. In a medium bowl, whisk together pumpkin, brown sugar, pumpkin pie spice, and salt until smooth. Unroll one pie crust onto prepared pan.
Stir together pumpkin, brown sugar, pumpkin pie spice and salt in a medium bowl. Spoon pumpkin filling into the center of pie crust. Top with remaining pie crust, press edges to seal (dot edges with a tiny bit of water to help stick), and crimp with a fork. Poke small holes in the tops with a toothpick and brush with egg wash. Bake until golden brown, about 20-30 minutes. Cool 10 minutes on the pan, then transfer to a wire rack.
For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Spoon over cooled crust, then sprinkle with cinnamon sugar and sprinkles. Let glaze set before serving. Cut into triangles like a pizza. Store covered in refrigerator for up to 5 days.

Video

Notes

Substitute non-dairy milk, if desired.

Nutrition