Description
Delightful fall-inspired pop tarts filled with pumpkin and spices, topped with a sweet cinnamon glaze.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 package refrigerated pie crusts
- 1 egg (for egg wash)
- Powdered sugar (for icing)
- Milk (for icing)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Blend until smooth.
- Roll out the pie crusts, cut into rectangles, and fill half with pumpkin mixture. Seal with remaining rectangles and brush with egg wash.
- Bake for 15-20 minutes until golden brown. Let cool on a wire rack and drizzle with icing made from powdered sugar and milk before serving.
Notes
Store leftovers in an airtight container for up to 3 days, refrigerate for a week, or freeze for up to 2 months. Reheat to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 220
- Sugar: 6g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg