Pumpkin Pop-Tarts | NBC New York

Pumpkin Pop-Tarts

lxtv

    processing...

    NEWSLETTERS

    (Published Friday, Jan. 15, 2016)

    Serves:2
    Prep:10 min
    Cook:15 min

    Filling:
    ¾ cup pumpkin, canned
    ¾ cup cream cheese, room temp
    1 tsp. cinnamon
    ¼ tsp. nutmeg
    ½ cup brown sugar
    1 tsp. vanilla
    pinch of salt
    chopped pecans (optional)
    1 egg, separated

    Glaze:
    1 cup confectioners sugar
    2 Tbsp. milk
    1 tsp. vanilla
    2 Tbsp. maple syrup
    food coloring optional
    1 pkg 2 pie crusts
    Preparation:
    Preheat oven to 425 degrees. 

    Separate the egg yolk from the white. Whisk whites and set aside to brush on top of the pastry. In a medium bowl mix together the cream cheese, pumpkin, cinnamon, nutmeg, brown sugar, vanilla, salt, and egg yolk. Either fill a pastry bag or Ziploc bag with the filling to make piping easier.  

    Cut a store bought pie crust into a large square. Cut lengthwise into two pieces. Fill bottom halves with filling and fold top over onto filling and seal all edges. Crimp edges with a fork. Repeat this with other crust. Brush pop tarts with egg whites. Bake at 425 for 15 minutes or until golden brown. Cool before glazing.  

    Whisk together glaze ingredients. For a thicker glaze just adjust by adding more powdered sugar. Tint with whatever colors you would like. Decorate to your hearts content or leave it simple with glaze. Enjoy.