All-natural mini Pumpkin Pie Pop Tarts

October 22, 2014

Pumpkin Pie Pop Tarts | One Hungry Mama

Last week I did a round up of killer pumpkin spice recipes at Cool Mom Picks and one recipe has stuck with me. You know, the way it’ll stick on my hips (ha!). Regardless, I had to make it and my cozy, post-birthday party Sunday afternoon with the little one was the perfect chance to make these Pumpkin Pie Pop Tarts. I’d like to say that the little one helped, but he was way too busy playing with all his new toys. It’s good being five.

All of the treats on my pumpkin spice recipe roundup look amazing, but I just got stuck on these Pumpkin Spice Pop Tarts at Southern Fatty. I think it was the Brown Sugar Cinnamon Frosting that got me. I was also interested in the Phillip’s approach to the dough.

The last time I made these Honey Apple Pie Pop Tarts (which, by the way, are basically hand pies), I used my regular pie dough recipe. Phillip takes a slightly different approach to get a sweeter and more layered crust. I adapted his recipe to include some whole wheat flour and it worked quite well, though the whole wheat flour worked against getting distinct buttery layers. It was delicious just the same. Regular pie dough will be delicious, too, but I liked the thicker, heartier dough shared here. It’s a great match the big spice of the pumpkin filling and cinnamon glaze.

Check out Phillip’s version of Pumpkin Spice Pop Tarts at Southern Fatty and compare. If you want a version using whole wheat flour for the crust and/or you like the idea of making these mini (perfect portion size for kids and portion control for me), you can follow my recipe. Otherwise, either will do you right. These are mighty tasty and the perfect set of flavors for this very moment.

Oh, and in case you were wondering, the kids liked these. Ha!

Mini Pumpkin Pie Pop Tarts
Adapted from Southern Fatty
(Can be shared with kids 12+ mos)*
Makes 9 mini pop tarts

For the dough:
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon cinnamon
8 tablespoons unsalted butter, very cold, cut into small chunks
2 tablespoons milk (you can substitute cold water)
1 egg
1 egg white

Pumpkin Spice Filling
1/2 cup pumpkin puree
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground clove

Brown Sugar Cinnamon Frosting
1 cup confectioners sugar
2 teaspoons brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 tablespoon milk

1. Start by making dough: Add together flours, sugar, salt, and cinnamon to the bowl of a food processor and blend 3 seconds until well combined. Add butter pieces, spreading them around the bowl of the processor, and pulse until crumbly, about 10 times. Add milk and egg, and pulse until just well incorporated, about 6 times. Remove dough from processor and roll into a ball. Split the ball in half and shape each half into a slightly flattened disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Make the filling: In a medium bowl, mix pumpkin, sugar, and spices until well combined. Set aside.

3. Line a baking sheet with parchment paper. Once chilled, remove dough from refrigerator. Allow it to sit while you set up a lightly floured work surface, then roll each disc into a 9″x12″ rectangle, about 1/8″ thick. Trim to make each a neat rectangle, then cut each rectangle into 9 smaller 3″x4″ rectangles; these are the tops and bottoms for 9 complete pop tarts.

4. Place 9 of the rectangles on the prepped baking sheet. Place a dollop of pumpkin filling into the center of each one, dividing the filling evenly.

5. Whisk egg white with a few drops of water. Using your finger or a small pastry brush, brush egg wash around the edges of the pumpkin topped rectangles, then top each one with a remaining rectangle of rough. Use a fork to press around the edges of each pop tart to seal. Using the same fork, punch a few hole in the top of each pastry. Refrigerate pop tarts for about 30 minutes. In the meantime, preheat the oven to 350 degrees.

5. Bake pop tarts until just golden brown, about 25 minutes. While in the oven, make the frosting: Whisk all frosting ingredients together until well combined.

6. Once done baking, allow pop tarts to cool completely before frosting. Allow the pop tarts to sit another 30-45 minutes until the frosting hardens and serve or pack in an airtight container for storage. These will last 2 days on the counter or up to 5 in the refrigerator.

* Note While there is nothing in these that is unsafe for young eaters, I recommend these starting at 12 months old due to the high sugar content. No matter how old your eaters, be sure to serve age appropriate portions and bite sizes. A little of this sweet treat goes a long way with wee ones.

One Response

  1. LOVE this take on the recipe! Whole wheat flour is a great twist. I’ll have to give it a try soon.

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