Pumpkin Pie Pop Tarts

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I have such a case of nostalgia when they see a pop tart – they are the tasty treats from the 60’s, in desperate need a revamp. These have a tender and flaky crust, a sweet and creamy pumpkin custard, and the most important element of a pop tart, FROSTING. Save one or two for me! 


2 1/4 teaspoons Pumpkin Pie Spice
1 package refrigerated pie dough
1 cup pumpkin puree
1 egg
2 tablespoon heavy cream , divided
1 teaspoon vanilla extract
1/4 cup granulated sugar
1/4 cup powdered sugar

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
15-20 minutes
Total Time: 
40 minutes
Serving size: 


1. Preheat oven to 375ºF. Line a rimmed baking sheet with parchment paper. Set aside.
2. In a large bowl whisk together the pumpkin, egg, 1 tablespoon heavy cream, vanilla, granulated sugar and 2 teaspoons Pumpkin Pie Spice. Set aside.
3. On a floured surface, roll out each crust into a 10x15 inch rectangle. Cut into 6 - 5x5 inch squares. Repeat with remaining crust.
4. Arrange 6 rectangles 2 inches apart on the prepared pan. Brush the edges with water and spoon 2 tablespoons filling into the center of each rectangle.
5. Top with the remaining crusts and press the edges together with the tines of a fork.
5. Bake for 15-20 minutes or until golden brown. Cool completely.
6. In a small bowl, whisk together the powdered sugar, and the remaining tablespoon of heavy cream and 1/4 teaspoon of Pumpkin Pie Spice. Drizzle over each pop-tart.


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Recipe Tip:
Individually wrap a few before baking and freeze. Thaw overnight in the refrigerator and then follow instructions to bake.
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