Once upon a time, long, long ago, in 2011, a girl who had just started her baking blog made homemade raspberry pop-tarts, posted them, and had her first ever post really go “viral.” Not real viral. Not Susan Boyle singing “I Dreamed a Dream” viral, but definitely Pinterest viral. It got hundreds of thousands of hits, which was huge for somebody who up to that point had about 200 visitors a week to her blog.
For a person who does not ever, ever buy store-bought pop-tarts, they sure have a special place in my heart.
I’ve made homemade pop-tarts since then, of course. In fact, I have a distinct memory of making them for myself and my husband around 2am once when I was pregnant with my first daughter (not a good choice, people- 65+ pounds later) but I haven’t posted a new one to the blog since then.
Until now. Brace yourselves for pumpkin pie pop-tarts. Are you sitting down? I know that sounds good, flaky pie crust filled with pumpkin pie filling, but there’s something else too. A rich, amazing maple glaze that puts these completely over the top.
These are not Kelloggs, yo.
If you like pumpkin pie, you’re going to like these. I made homemade pie crust because homemade pie crust is my jam, but if it’s not yours, you can absolutely use refrigerated pie crust for these.
One pie crust will yield 4-5 pop-tarts, depending on how big you make them.
One pie crust, refrigerated or homemade (recipe following)
1/2 cup canned pumpkin
1/3 cup brown sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
egg wash (one egg + 2 tablespoons water, whisked together well)
sparkling sugar for garnish
For the glaze:
1 cup powdered sugar
1/4 teaspoon maple extract
2-3 tablespoons cream or milk (until smooth, drizzling consistency)
My homemade pie crust ingredients (I use Crisco’s recipe):
- 2 cups All Purpose Flour
- 1 teaspoon salt
- 3/4 cup well-chilledCrisco® All-Vegetable Shortening
- 4 to 8 tablespoons ice cold water
My homemade pie crust directions:
BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
ROLL dough from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust.
Preheat the oven to 375°
Roll out your pie crust and square the edges. Cut into equal rectangles.
Place 2 tablespoons of pumpkin in the center of a rectangle and top with another piece of crust.
Crimp all four edges. Repeat until all of the pie crust is used. Take the rounded edges that you cut off and roll them together to form more pop-tarts. Brush with egg wash.
Place on a baking sheet lined with parchment paper. Bake the pop-tarts for about 10-15 minutes or until slightly brown.
Once cool, mix glaze ingredients together and pour glaze over each pop-tart with a spoon and decorate with sparkling sugar.
If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops with some white sugar.