Homemade Pumpkin Pie Pop Tarts (Pastries Recipe)

These homemade pumpkin pie pop tarts are a spooky twist on a classic breakfast pastry—perfect for Halloween mornings!

35 min Serves 30 Medium American

Our own summary of the original — the full post and photos live at kimschob.com.

This recipe transforms store-bought pie crust into adorable pumpkin pie pop tarts, filled with a spiced pumpkin mixture and topped with a two-tone glaze and festive sprinkles. Bake until golden, then decorate with orange, black, and ghost sprinkles for a hauntingly delicious treat.

Directions

Heat your oven to the temperature specified on the pie crust package. In a medium bowl, stir together the pumpkin puree, brown sugar, egg, and pumpkin pie spice until evenly combined. Set this filling aside.

Lightly dust a work surface with flour and unroll the pie crusts. Using a knife or pizza cutter, slice the dough into rectangles of your chosen size—small ones work great.

Spoon a small amount of the pumpkin filling into the center of half of the rectangles. Top each filled rectangle with another piece of dough.

Press the edges of each pop tart with the tines of a fork to seal them shut.

Arrange the pastries on a baking sheet and bake until they are golden brown. Once done, let them cool completely to room temperature.

For the glaze, mix together 1 cup powdered sugar, 4 tablespoons whole milk, and 2 teaspoons vanilla until smooth. Divide the glaze in half; tint one half with 2-3 drops black food coloring. Drizzle the white glaze over the center of each pop tart, then top with orange and black nonpareils and ghost sprinkles.