These homemade Pumpkin Pie Pop Tarts will give you a little taste of fall in every bite! Flaky, buttery pastry is filled with cozy spiced pumpkin filling and then topped with a sweet pumpkin spice glaze. All you need is a couple of ingredients to make this Fall treat!

3 pumpkin pie pop tarts on a white plate.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • Don’t overfill. Only spread two tablespoons or so of the pumpkin filling, any more and you’ll risk it oozing out of the pastry during baking.
  • Seal tightly. Press the edges of each pop tart firmly with a fork to keep the filling from leaking out. It also gives them that classic pop tart look!
  • Cool completely before glazing. If the pop tarts are even slightly warm, the glaze will melt and slide off.
Kelley
Ingredients laid out for pumpkin pie pop tarts.

Ingredients

  • Pumpkin Puree – I love using pure pumpkin puree (not pumpkin pie filling!) for that cozy fall flavor.
  • Brown Sugar – A touch of brown sugar adds sweetness and just a hint of molasses flavor.
  • Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves that is a must in any pumpkin spice recipe!
  • Vanilla – Just a splash ties all of the flavors together and adds a warm flavor.
  • Homemade Pie Crust – I like to use The Best Pie Crust Recipe as it’s sturdy enough to hold the filling, yet still tender when it’s baked. But if you’re short on time, store-bought crust works great too!
  • Egg – Brushing the tops of the pop tarts with a whisked egg gives the crust a beautiful golden color and it helps seal the edges.
  • Powdered Sugar – Combined with a little milk to create a smooth, sweet finish for the tops.
  • Milk – Thins the glaze to the perfect consistency for spreading or drizzling.

How to Make Pumpkin Pie Pop Tarts

  • Make filling: In a small bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, and vanilla, set aside.
  • Roll and cut pie crust: On a floured surface, roll out pie crust into a square about 12″x12″ inches. Cut into two 6″x12″ inch squares.
  • Fill pop tarts: On one of the rectangles, spread pumpkin filling in 6 rectangles, leaving 1/2 inch space around the edge and in between each row.
Pumpkin pop tart filling in a mixing bowl.
Pie crust spread with pumpkin filling.
  1. Cut and crimp pop tarts: Cover with the other rectangle and cut with a pizza cutter into 6 even rectangles about 3″x4″. Crimp edges with a fork and transfer to baking sheet.
Pizza cutter cutting pop tarts.
Fork crimping edges of pop tarts.
  1. Bake: Brush with egg wash and bake for 15-20 minutes at 425°F
  2. Spread or drizzle glaze: Allow to cool completely. Mix up glaze ingredients, and spread or drizzle over pop tarts.
  3. Pumpkin Spice Glaze: Add all of the ingredients to a small bowl. Mix to combine and set aside.
Baked pop tarts on a cookie sheet.
Freshly baked pop tarts with pumpkin spice glaze on a baking sheet.

Frequently Asked Questions

Can I use store-bought pie crust?

Of course! I love to use homemade pie crust as I think it has the best flavor and texture, but store-bought pie dough works great for a quicker version.

How do I reheat the pop tarts?

Warm them in the oven at 350°F for about 5 minutes or pop them in the toaster oven. Avoid the microwave as this makes them soggy!

Can I use puff pastry instead of pie dough?

You can! The texture will be lighter and flaker, more like a toaster strudel, but they’ll still taste delicious.

Pumpkin pie pop tart split in half to show pumpkin filling.

More Pumpkin Treats to Try

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    Recipe

    Pumpkin Pie Pop Tarts

    These homemade Pumpkin Pie Pop Tarts will give you a little taste of fall in every bite! Flaky, buttery pastry is filled with cozy spiced pumpkin filling and then topped with a sweet pumpkin spice glaze. They're perfect for breakfast or an afternoon treat!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Serves 6
    Rate Print

    Ingredients 

    • 1/2 cup pumpkin puree
    • 1 tbsp light brown sugar
    • 1/2 tsp pumpkin pie spice
    • 1/2 tsp vanilla
    • 1 homemade pie crust (single)
    • 1 large egg, whisked

    Pumpkin Spice Glaze

    Instructions

    Pumpkin Pie Pop Tarts

    • In a small bowl combine pumpkin puree, brown sugar, pumpkin pie spice and vanilla, set aside.
    • On a floured surface, roll out pie crust into a square about 12"x12" inches. Cut into two 6"x12" inch squares.
    • On one of the rectangles, spread pumpkin filling in 6 rectangles, leaving 1/2 inch space around the edge and in between each row. Cover with the other rectangle and cut with a pizza cutter into 6 even rectangles about 3"x4". Crimp edges with a fork and transfer to baking sheet.
    • Brush with egg wash and bake for 15-20 minutes at 425°F
    • Allow to cool completely. Mix up glaze ingredients, and spread or drizzle over pop tarts.

    Pumpkin Spice Glaze

    • Add all of the ingredients to a small bowl. Mix to combine and set aside.

    Nutrition Information

    Calories: 200kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 31mgSodium: 130mgPotassium: 90mgFiber: 1gSugar: 13gVitamin A: 3226IUVitamin C: 1mgCalcium: 22mgIron: 1mg

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