Pumpkin Pie Pop Tarts are made with a homemade pie crust filled with a pumpkin filling and topped with a brown sugar glaze sprinkled with pumpkin pie spice. I also have a strawberry pop tart you might love!
Pumpkin Pie Pop Tarts
Besides having pumpkin pie for Thanksgiving, add an extra pumpkin-flavored treat to the table, these pumpkin pie pop tarts. Both kids and adults will love the flaky homemade crust and pumpkin-filled center. And, to top it all off, there is a sweet brown sugar glaze on top with sprinkles of pumpkin pie spice for a taste of pumpkin in every bite.
Pop Tarts Ingredients & Substitutions
Crust: To make these homemade pop tarts, I started with my no-fail homemade pie crust. It makes two pie crusts, which is perfect for this recipe. If you buy pie crusts, you will need two 9-inch crusts that you will have to roll out into a rectangular shape.
Pumpkin Pie Spice: If you don’t have any on hand, make your own homemade pumpkin pie spice for all of your Fall recipes, including this one. You will use the spice in the filling and sprinkle it on top of the glaze.
Glaze: A brown sugar glaze complements the pop tarts so well.
Pumpkin Puree vs. Pumpkin Pie Filling
Pumpkin puree, also called 100% Pure Pumpkin, is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. Pumpkin Pie Filling has spices and sweeteners added. They should not be used interchangeably.
How to Make the Glaze
As the pop tarts are cooling, make the brown sugar glaze.
- Combine the brown sugar, milk, and vanilla. Whisk the ingredients together until smooth.
- Working one at a time, drizzle the glaze over a pop tart.
- Add just a light sprinkle of pumpkin pie spice on top. Be sure not to glaze all the pop tarts before adding the spice; it won’t stick.
Can I Freeze Homemade Pop Tarts?
Yes! In fact, you can freeze the pop tarts before they have been baked or after. To freeze them before baking, get them filled and sealed in the pie dough. Then, place them in the freezer for a couple of hours, or until frozen. Then, store the pop tarts in a labeled and dated freezer-safe container until ready to be baked (up to three months). You can bake them directly from the freezer; just add a few more minutes of baking time.
To freeze the pop tarts after they have been baked, let them cool completely before placing them in the freezer for a couple of hours. Once frozen, store in a labeled and dated freezer-safe container for up to three months.
Can I Make These in an Air Fryer?
Yes, this treat can be made in an air fryer! To make pop tarts in an air fryer, follow the same instructions as you would follow to bake them in the oven. Then, instead of using the oven, cook them in the air fryer for 12 minutes at 350°F. Again, let the pop tarts cool before adding the glaze and sprinkles.
I have tested 3 brands of air fryers in my home and I recommend the Ninja Air Fryer. (affiliate link) You can go up a size if needed, but it is superior in achieving consistent results and also ease of use. I’ve been very happy with this Air Fryer!
Pumpkin Pie Pop Tart
- 1 No-Fail Homemade Pie Crust recipe, or 2, 9-inch store bought pie crusts
- 1 cup (245 g) pumpkin puree
- 1 large egg, beaten
- ¼ cup (50 g) light brown sugar, packed
- ½ teaspoon pumpkin pie spice
- 1 tablespoon milk
Brown Sugar Glaze
- 1 cup (200 g) light brown sugar
- 3 tablespoons whole milk
- ½ teaspoon vanilla
- 1 pinch pumpkin pie spice, for sprinkling
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- On a lightly floured surface, roll out half of the homemade pie crust dough into a 12×16-inch rectangle. Place the other half in the refrigerator. (Or, roll out one of the 9-inch storebought pie crusts.) It should be about ⅛-inch thick.
- Cut the large rectangle into 8 smaller (3×4-inch) rectangles. Transfer the rectangles to the lined baking sheet.
- In a medium bowl combine pumpkin puree, egg, brown sugar, pumpkin pie spice, and milk. Whisk together until smooth.
- Top each rectangle with about 2 tablespoons of the pumpkin mixture, spreading it evenly over the surface. Be sure to leave space around the edges of the dough.
- Roll out the other pie crust dough into a 12×16-inch rectangle (⅛-inch thick). Before cutting, use the blunt end of a skewer to evenly poke holes all over the surface of the dough (every 1 inch or so).
- Cut the dough into 8 smaller rectangles (to fit over the filled rectangles).
- Use a pastry brush or your finger to wet the edges of the filled rectangles with water. Place a second rectangle of dough on top of the filling. Seal the edges together with the handle of a wooden spoon.
- Repeat with remaining pop tarts.
- Bake 25-30 minutes, or until golden brown. Remove from the oven and let the pop tarts cool for at least 30 minutes before adding the glaze.
- In a medium, microwave-safe bowl, combine the brown sugar, milk, and vanilla. Whisk to combine until smooth.
- Place the glaze into the microwave to cook for 1-2 minutes. (This will help the brown sugar dissolve and prevent the glaze from being gritty.) The mixture will bubble up, so watch it carefully to prevent it from spilling over the sides of the bowl.
- Working one at a time, drizzle and spread the glaze over the cooled pop tarts.
- Add a light sprinkle of pumpkin pie spice over the wet glaze.
- Let the glaze set before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.