Who doesn’t love a warm Pop-Tart? This beloved breakfast staple has made a notable comeback in recent years, and we wanted to try creating our own version with some help from our favorite seasonal flavor: pumpkin! These treats are an ideal make-ahead breakfast to serve to out-of-town Thanksgiving guests; they’re also guaranteed to make regular weekday mornings a bit sweeter! They’re not too labor-intensive—hello, pre-made pie crust—and are fun to prepare with kids (feel free to get creative with shapes!). The key is to roll out the dough as thinly as possible; this way, each bite will be chock-full of pumpkin flavor. Find the rest of the recipe below!
Pumpkin Pie Pop-Tarts Recipe
- 2 pre-made pie crusts
- 2/3 cup pumpkin purée
- ½ teaspoon pumpkin pie spice
- 2 tablespoons granulated sugar
- ½ cup powdered sugar
- ¼ cup cream
- Egg wash: 1 egg mixed with 1 tablespoon water
- Preheat oven to 350 degrees, and bring pie crusts to room temperature (this takes about 15 minutes).
- Combine pumpkin purée, pumpkin pie spice and granulated sugar over low heat. Stir frequently for 5 minutes (or until mixture is heated through). Set aside.
- On a floured counter, use a rolling pin to thin out each pie crust. The thinner the dough, the better you’ll be able to taste the pumpkin flavor.
- Slice the dough into uniform rectangles—roughly 5 by 3 inches.
- Brush half of the rectangles with the egg wash. Spread 1 tablespoon of pumpkin filling on each rectangle, avoiding the edges.
- Brush the remaining rectangles with egg wash, then place them on top of the pumpkin-coated rectangles. Use a fork to tightly seal the two pieces of dough together and crimp the edges. Wipe away any excess filling with a paper towel.
- Use a toothpick to pierce 4–6 holes in the tops of the Pop-Tarts.
- Bake for 20–24 minutes (or until golden brown), then let cool on a wire rack.
- Prepare a glaze by slowly mixing cream into powdered sugar.