Pumpkin Pop Tarts with Maple Ginger Icing

An adult version on a childhood classic. We didn’t get pop tarts often, but my mom would get a box from time to time. I loved them toasted and would eat mine so slowly savoring every bite. Now that I’m grown, I can make them bigger and better.

I originally found this recipe on Delish, but didn’t quite like how it turned out or tasted. So like usual, I made adjustments. Now it is one of our favorites.

You will start with one of these pie crusts. Sure, you can buy pre-made crusts, but please don’t. They taste bad and are full of nasty stuff you don’t want to eat. After you have put your pie crust in refrigerator to chill, start making your pumpkin pie spice. You can buy pumpkin pie spice blend, but it tastes way better this way. Trust me. 😉

Ingredients for filling

  • I pie crust recipe above
  • 1 cup Pumpkin
  • 1/3 cup brown sugar
  • 1 tsp pumpkin pie spice
  • pinch or two of salt

Ingredients for Icing

  • 1 cup Powdered Sugar
  • 2 tsp maple syrup
  • 3 tsp hot water
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • pinch of salt

Mix pumpkin, brown sugar, salt and pumpkin pie spice in a bowl until well combined. Set aside and retrieve the chilled crust from fridge. This recipe makes 8 Pop Tarts.

brown sugar and pumpkin in bowl
Pumpkin and brown sugar mixed in bowl

Preheat oven to 375 and line a baking sheet with parchment paper. (save parchment to use later)

Pie dough cut in half
Pie crust dough on counter
Rolled out pie dough to 10 x 14"

Place chilled dough on a lightly floured surface. Cut dough in half, placing other half back in bowl. Shape half of the dough in the shape of a rectangle before you start to roll it out. While rolling stop periodically and reshape to rectangle. It should be about 1/8 thick and rectangle should be 14″ x 10″. If it it isn’t quite a rectangle, you can cut the edges to straighten it up. Then cut the rectangle in half, then in quarters.

The next step is to fill each small rectangle with about a tbls of pumpkin mixture. Placing it on one side of the rectangle. Spread it just a bit.

With some water, wet your finger and run it around the outside of the pumpkin mixture. Now fold over the dough to cover pumpkin. Using your fingers, press both sides together making sure it seals. Now with the tongs of a fork, go around the out side pressing edges together.

Dollop of pumpkin mixture on a piece of pie dough
Spreading pumpkin mixture on dough
Poptart being piked

Continue till all 8 crusts are filled and sealed. Carefully place pop tarts on lined baking sheet. With a toothpick or kabob stick. Make several holes in top of each pop tart, making sure not to poke through to the bottom.

Brushing almond milk on poptarts

Next brush egg white or Almond Milk over all pop tarts. Bake at 375 for 15 to 25 minutes or until tops are toasty brown. Remove from oven and cool on baking racks. While pop tarts are cooling make the icing. Mix all dry ingredients into small bowl, add maple syrup and vanilla first, then a little at a time add hot water till the icing is the consistency you prefer. Place all pop tarts back on parchment paper laid out on counter. (I like to minimize waste) Once completely cooled drizzle icing over the tops of pop tarts. Let sit until Icing is set.

Cooling poptarts
Bowl of powdered sugar and cinnamon
Cooled and iced pumpkin poptarts

Family and friends alike will sing your praises once they have tried this flaky fall favorite. They’ll be asking for more. Thanks for stopping by and let’s get cooking!

Cheers, Kristy

*Adapted from Delish.com

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