Breakfast · Desserts · Fall (Halloween & Thanksgiving) · pies

Pumpkin Pie Pop-Tarts with Maple Glaze

Pumpkin Pie Pop-Tarts with Maple Glaze by Rumbly in my TumblyOnce 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.

Pumpkin Pie Pop-Tarts with Maple Glaze by Rumbly in my Tumbly

For a person who does not ever, ever buy store-bought pop-tarts, they sure have a special place in my heart.

Pumpkin Pie Pop-Tarts with Maple Glaze by Rumbly in my Tumbly

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.

Pumpkin Pie Pop-Tarts with Maple Glaze by Rumbly in my Tumbly

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.

Pumpkin Pie Pop-Tarts with Maple Glaze by Rumbly in my Tumbly

These are not Kelloggs, yo.

Pumpkin Pie Pop-Tarts with Maple Glaze by Rumbly in my Tumbly

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.

Pumpkin Pie Pop-Tarts with Maple Glaze by Rumbly in my Tumbly

One pie crust will yield 4-5 pop-tarts, depending on how big you make them.

Pumpkin Pie Pop-Tarts with Maple Glaze by Rumbly in my Tumbly

Enjoy!

Ingredients:
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.

 SHAPE dough into a ball. Flatten ball into 1/2-inch thick round disk.
TIP –For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

ROLL dough  from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust.

Directions:
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.

Pumpkin Pie Pop-Tarts with Maple Glaze by Rumbly in my Tumbly
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