Pumpkin Pie Pop-Tarts Recipe

002Pumpkin Pie Poptarts

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 Poptarts

006Pumpkin Pie Poptarts

Pumpkin Pie Poptarts

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


  1. Preheat oven to 350 degrees, and bring pie crusts to room temperature (this takes about 15 minutes).
  2. 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.
  3. 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.
  4. Slice the dough into uniform rectangles—roughly 5 by 3 inches.
  5. Brush half of the rectangles with the egg wash. Spread 1 tablespoon of pumpkin filling on each rectangle, avoiding the edges.
  6. 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.
  7. Use a toothpick to pierce 4–6 holes in the tops of the Pop-Tarts.
  8. Bake for 20–24 minutes (or until golden brown), then let cool on a wire rack.
  9. Prepare a glaze by slowly mixing cream into powdered sugar.


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Author: Caitlin Kruse

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