I know what you’re thinking…another pumpkin recipe? I seriously can’t help it. You should have seen me at Trader Joe’s. I walked in with the purpose of buying some tortilla bread and chicken breast, and came out with a bag full of canned pumpkin puree, pumpkin spice rooibos tea, and pumpkin cream cheese. I have an obsession and it’s ridiculous, I know. But c’mon, when do I get to have pumpkin flavored anything during the rest of the year? This IS the season for it, so if I go on a pumpkin rampage, so be it. You’ll just have to either sit there and judge, or join the craze and thank me later for all these amazing goodies…like these pumpkin spice tarts.
I was inspired to make these when I was running around Trader Joe’s and spotted a box of pumpkin spice pop tarts. I’m pretty sure this homemade version is even more delicious because nothing beats homemade. Golden pie crust filled with warm, spiced pumpkin, and topped with a drizzle of maple-infused icing. Um, can anyone say YUM-O!? I obtained the original recipe from Joy the Baker, but made adjustments to not only decrease the amount of tarts it yielded, but to also incorporate some of my own trusted and tried measurements.
Pumpkin Spice Tarts
- 7 tbsp of pumpkin puree
- 2 tbsp + 2 tsp granulated sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- cloves A dash of ground
- 1/8 tsp of salt
- 2 eggs divided
- 2 sheets pie dough
for the glaze
- 3 tbsp powdered sugar
- 1 tsp maple syrup
- 1 tbsp milk
Warm the pumpkin puree and spices (cloves, cinnamon, ginger) in a small saucepan over medium low heat for approximately 1 minute, stirring them into the pumpkin well. This will be just enough time for the pumpkin to become infused with the spices. Remove from heat and transfer to a small bowl.
Add in 1 egg, as well as the sugar and salt, into your pumpkin mixture. Whisk until smooth. Chill while you prepare your dough.
Preheat the oven to 400°F. Take pie dough sheets out of the fridge, unwrap them, and set each out on a floured work surface. Use a rolling pin to shape each pie crust round into a square, trimming the edges with a sharp knife as needed to create straight edges. Cut each square into 4 long strips, so you end up with 8 long pie crust strips.
Take your filling out of the fridge. Use a spoon to apply about a tablespoon worth of pumpkin filling onto the bottom halves of your strips, leaving a 1/2 inch clear border along the edges.
Fold the top halves over the bottom halves to create rectangular pockets. Seal the edges shut using a fork to crimp and simultaneously pinch the edges of the pockets.
Brush the tops of each pop tart with the second egg (beaten). Bake in the oven for approximately 15 to 20 minutes, or until tops become golden. Allow to cool for at least 20 minutes.
While pop tarts are cooling, prepare your glaze by whisking together powdered sugar, milk, and maple syrup. Once pop tarts are cool, drizzle them with the glaze. Give them a few minutes for the glaze to set.