Pretty much everything in life right now is coming up fall. We’ve been to the Topsfield Fair, seen our fair share of foliage, and indulged in apple crisp. So I brought those vibes back to the kitchen with these pumpkin brown sugar pop tarts. They’re flaky, delicious, and rich in cinnamon. But nothing comes close to the sugary glaze goodness. I highly recommend them as a breakfast bite; but I’m also an advocate for an after-dinner snack. See full details below.
- 1 box pie crusts (one with 2 layers)
- 1 egg, beaten
- 2 teaspoons almond milk (or milk of choice)
- ⅓ cup pumpkin puree
- ¼ cup Truvia Brown Sugar or ½ cup coconut sugar
- 1 teaspoon cinnamon
- ½ tablespoon flour
- ¾ cup powdered sugar, sifted
- 2-4 teaspoons milk, plus more as needed
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- Preheat the oven to 425 degrees F.
- Line a large cookie sheet with parchment paper.
- Unroll the pie crusts and square the edges. Cut each into 9 rectangles.
- In a small bowl, whisk together the egg and the milk. Brush half of the pie crusts (the bottoms) with the egg wash. (This will help the filling adhere to the crusts.)
- In another small bowl, combine the pumpkin puree, Truvia brown sugar, cinnamon and flour.
- Place 1 tablespoon in the center of 9 rectangles. Spread out but keep about ¼ inch from the edges. Top with another piece of pie crusts. Using a fork, crimp all four edges. Repeat until all of the pie crust is used; you will have 9 pop tarts.
- Brush the top of the pop tarts with the remaining egg wash.
- Bake the pop tarts for about 8-9 minutes or until slightly brown.
- Allow the pop tarts to cool for 10 to 15 minutes.
- Meanwhile, add the powdered sugar, 2 teaspoons of creamer, cinnamon and vanilla to a bowl. Whisk until smooth, adding more creamer until desired consistency is achieved. Pour over pop.
- Serve immediately.
- Store the remaining pop tarts in an airtight container.
- To serve warm, heat in the microwave for 10 seconds.