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As seen on News 4

Pumpkin Pop-Tarts


Serves: 2
Prep: 10 min
Cook: 15 min

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

1 cup confectioners sugar
2 Tbsp. milk
1 tsp. vanilla
2 Tbsp. maple syrup
food coloring optional
1 pkg 2 pie crusts
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.

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