Pumpkin Pie Pop Tarts

Fall days just require a slice of pumpkin pie. These pumpkin pie pop tarts taste just like pumpkin pie but are portable. So it’s perfect for toting anywhere.

pumpkin pie pop tart

Since I NEVER buy pop tarts for the kids, I opted to call them pumpkin pie pop tarts so the kid would think that I actually got them some. I’ve also heard them called hand pies.

pumpkin pie pop tart

The homemade puff pastry recipe I used is ready in just a few minutes. You can opt to buy storebought puff pastry but this recipe is really forgiving and allows for a variety of different flours to be used. We’ve even made a gluten free puff pastry recipe out of it and a whole wheat puff pastry recipe too.

pumpkin pie pop tart

When you’ve made them up, pop them in the freezer bag to store then pull one out to eat one.

Pumpkin Pie Pop Tarts

Yield: 6 pastries

Serving Size: 1 pastry


    For the Pastry:
  • 1 cup unbleached all purpose flour, gluten free flour or white whole wheat flour
  • 10 tbsp butter, chilled and cut into small pieces (vegan butter can be substituted)
  • 1/4 tsp salt
  • 2 ounces ice cold water
  • For the Pumpkin Filling:
  • 4 oz cream cheese, softened (you can also use nonfat greek yogurt
  • 1/4 cup pumpkin puree
  • 1/4 cup brown sugar or coconut sugar
  • 1-2 tsp ground cinnamon or pumpkin pie spice
  • 2 egg whites, lightly beaten
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk, almond milk or melted coconut oil
  • 1/4 tsp cinnamon


    To Make the Puff Pastry:
  1. In a large mixing bowl combine the flour, butter and salt. With a pastry cutter or fork cut the butter into the flour mixture, continuing until the mixture becomes coarse and crumbly. Form a hole in the center of the mixture and pour the water into the center. Begin to knead the dough with your hands, mixing the flour mixture in with the water. The dough will begin to form a rough ball and there will be pieces of butter showing.
  2. Lightly flour the surface you are using and roll the dough into a rectangle. Roll the dough 1/4 inch thick. Fold the dough into thirds and repeat rolling out the dough. Fold and roll the dough three more times. Roll out the dough the final time to a little thinner than 1/4 inch thick, then cover and place in the fridge for 30 minutes to 1 hour or quick freeze for 15 minutes.
  3. Remove the dough from the refrigerator and cut into twelve rectangles.
  4. To Make the Filling:
  5. Preheat oven to 350 degrees. In a bowl mix together the cream cheese or greek yogurt and the pumpkin puree. Mix until smooth. Place a generous amount (several tablespoons) on six of the pastries. Sprinkle with sugar evenly and then with cinnamon or pumpkin pie spice. Place the remaining pieces of pastry on top, then seal with water or egg white and the tines of a fork. Brush the tops lightly with egg whites prior to cooking.
  6. Place pastries on baking sheet and bake at 350 degrees for 20-24 minutes, or until golden brown. Remove from oven and allow to cool before frosting.
  7. To Make the Frosting:
  8. To make the frosting, in a small bowl mix together the powdered sugar, milk and cinnamon until smooth. Drizzle over the pastries. Allow to set before serving.

Puff pastry recipe adapted from Chocolate and Zucchini. Pumpkin Pie adapted from Picky Palate. Pastry Sealer from Williams Sonoma.

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