Homemade Pumpkin Pop Tarts
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Why You’ll Love This Recipe
- Homemade Pumpkin Pop Tarts are quick and easy to make!
- From start to finish, these pop tarts will be ready in about 30 minutes.
- Made with pre-made pie crust, making it really easy to assemble.
- This recipe is filled with a homemade pumpkin pie filling.
- Crispy on the edges, soft, warm and gooey in the center.
- They freeze well so you can make them ahead of time and warm them up when you’re ready to serve them.
- This toaster pastry is great for when the weather turns cool.
- They are buttery, flaky and packed with pumpkin pie filling and then baked until golden brown!
- Check out my vegan oat flour pop tarts for another great recipe to try!
Ingredients And Substitutions
These are the main ingredients and substitutions for Homemade Pumpkin Pop Tarts. Scroll down to the recipe card for a full list of ingredients and instructions.
You can use refrigerated pre-made pie crusts, or homemade pie crust if you prefer.
Use canned pumpkin puree and not pumpkin pie filling.
I prefer using coconut sugar as it’s an unrefined sweetener, however feel free to use brown sugar or cane sugar if you’d like. Monk fruit or stevia will also work.
The seasonings are a blend of pumpkin pie spice and ground cinnamon.
Vanilla extract always adds a lovely taste to any baked good.
A touch of salt helps balance out all the flavors.
The frosting is made with powdered sugar, your choice of milk, vanilla bean paste or vanilla extract and a touch of pumpkin puree.
How To Make
ONE: Preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper. Prepare the pumpkin pie filling by combining all the ingredients together until smooth and creamy. Set aside.
TWO: Then, flour a clean working surface and unroll the pre-made pie crust. Roll it out until it’s about 1/8″ thick. Then, cut off the edges to make a perfect rectangle.
THREE: Next, cut the pie crust in half vertically and horizontally to make four equal parts. Repeat the process with the other half of the pie crust. Then, arrange four of the cut out pie crusts on the baking sheet.
FOUR: Add about 2-3 Tbsp of the filling to each section and spread evenly, leaving 1 inch from all sides. Add on the top layer of the pie crust, and using a fork press the edges together. Then, poke holes in the tops and bake for 25-28 minutes or until the tops are slightly golden brown.
FIVE: Remove from the oven and let cool slightly. When ready, make the frosting by combining all the ingredients together in a bowl and whisking until smooth and creamy. Pour the frosting on each pop-tart and spread evenly. Top with cinnamon and enjoy!
Tips And Tricks
Use pre-made pie crust for best results, otherwise feel free to use your favorite homemade recipe instead.
When add on the filling, make sure to leave about 1 inch from all sides.
Don’t worry if the filling comes out on the edges slightly.
Let the pop-tarts cool to room temperature before adding on the frosting.
Feel free to get creative and use the same steps to creating your own filling and making a different flavored pop-tart!
How To Serve And Store
Serve these pop-tarts warm and enjoy with a glass of milk, cup of coffee or tea.
Store in an airtight container on the counter and enjoy within 2 days, or place in the fridge and enjoy within 4-5 days. Reheat in the air fryer, oven or microwave. Air fryer is the best reheating option.
Taste And Texture
These Homemade Pumpkin Pop Tarts are buttery, flaky and packed with a delicious pumpkin pie filling before being baked until reaching a golden brown perfection. They are a melt-in-your-mouth type pf pastry that taste as though they’ve come from a bakery.
The texture is crispy, chewy and flaky!
Frequently Asked Questions
Pumpkin pie filling is made with sugar and spices and is use for the filling of pumpkin pie, while pumpkin puree is pure pumpkin flesh that has been pureed until smooth and creamy.
Totally! Just opt for a gluten-free pre-made pie crust instead.
Other Recipes You May Like
If you make these Homemade Pumpkin Pop Tarts, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!