Homemade Pumpkin Pie Poptarts

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It’s official. I’m obsessed. I’ve recently developed a love for homemade poptarts. It started with picking a couple up from a DC restaurant/bakery called Ted’s Bulletin.

Teds Bulletin Poptarts

Strawberry and Apple Cinnamon. They were pretty tasty.

But hold on. My mother reminded me that my FAVORITE restaurant, Iron Rooster, has poptarts on the menu. Whaaaat?! (Seriously, if you are ever in Annapolis, their breakfast is the bomb).

Iron Rooster Chocolate Poptart Iron Rooster Berry Poptart

Um, HELLO poptarts! Chocolate Marshmallow and my personal favorite, Berry. Delish!

So now that we’ve established my love of buttery, crusty, gooey, and delicious poptarts, let’s get to my own homemade treat. Pumpkin Pie Poptarts.

First, we start with pie crust. Any pie crust will do. I used Ree Drummond’s Perfect Pie Crust, and trust me, it’s a keeper. It is so flakey and lives up to it’s name of “perfect.” I’m not the biggest fan of shortening, but she tells you straight up, it’s gotta be shortening and not butter. I’ll allow it for the occasional treat (because it’s that good).

Flour your rolling surface well, and roll the pie crust out (after it’s been sitting in the freezer for about 20 minutes). Cut out squares or rectangles (or whatever shape you want…I also ended up with one lone empanada). Lay a piece of parchment down on your baking sheet, then place half of your squares on the sheet. Spoon a dollop of pumpkin pie filling onto each square. Use a finger to rub a small amount of water along the edges of each square. Place a lid on each square, and press along with edges with a fork. The pumpkin filling may seep out a tiny bit, but it’ll stay put for the most part.

Poptarts Being Filled

Next, lightly brush each tart with egg wash so that they’ll get pretty and golden in the oven.

Poptarts Ready for Oven

All set! Bake for about 20-25 minutes until lightly golden brown.

Poptarts Baked

Let the poptarts cool completely, then spoon cinnamon glaze over each tart.

Poptarts Iced

All done! I was not all about the photography this time because all I wanted to do was eat one! (and my family members were all gathered around waiting for them too!)

Poptart Close Up

We dug right in, and it was delicious! The perfect pie crust, the perfect filling, the perfect glaze. I’m all about these pumpkin pie poptarts, in case you couldn’t tell!

 

Pumpkin Pie Poptarts

Ingredients:

Pie crust of choice (I followed Ree Drummond’s recipe and ended up using 2/3 of it)
Egg wash (1 egg + 1 Tbsp water, whisked with a fork)

Pumpkin Pie Filling:
1/2 cup pumpkin puree
3 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp cloves
1 egg
1 Tbsp milk

Cinnamon Glaze:
1/2 cup powdered sugar
2 Tbsp milk
1/4 tsp cinnamon
1/4 tsp vanilla extract
Note: You can add more powdered sugar to thicken, or add milk to thin the glaze, until you reach desired consistency.

Directions:

  • Make pie crust, then place in the freezer for about 20 minutes.
  • Preheat oven to 375 degrees. Prepare baking sheet by lining with parchment.
  • Flour your surface well to keep dough from sticking, then roll dough out until it’s about 1/8 inch thick (or less, if you can). Cut out as many squares as possible (keeping the size consistent). Lay squares down on the parchment. Continue rolling dough and cutting out squares until you’ve used up the dough, and have an even number of squares.
  • On the center of each bottom, spoon a dollop of pumpkin filling. Dip your finger in some water and run it along each edge of the dough. Place the tops over the filling, then use a fork to seal the edges.
  • Using a pastry brush, lightly brush each poptart with egg wash. Place in the oven and bake for about 20-25 minutes, until golden.
  • Remove from oven and allow to cool completely. While cooling, mix all glaze ingredients in a small bowl, using either a whisk or a fork. You can add sugar or milk to thicken or thin the glaze to reach your desired consistency. Once the poptarts are cool, spoon glaze over each poptart and spread slightly. Be careful though, the crust is very flakey, so spread it gently!
  • Be sure to eat one when they’re nice and fresh. They are just too good! But you can also store in an air-tight container. I popped one in the toaster oven the next morning to warm it up a bit, and it was just as tasty!

 

Have you ever had a homemade poptart? What did you think?

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