Quick + Easy Pumpkin Pie Poptarts




You didn’t really think I was done with fall recipes, did you? Come on, you know me better than that.

I know its been a few weeks since my last post but I was in a little funk during finals and afterward. Luckily I started class again this week and everything feels right in the world again. For the most part. I mean, perfection is overrated, right? Right.

Anyway. Back to these poptarts. How cute are these? And they’re SO easy! You can make them for the Halloween Party you’re hosting, if you want to. Or the one you’re going to. Or, for while you sit on the couch and watch scary movies on October 31st. That’s cool, too. And on that note…What time should I come over?

2 sheets of puff pastry (I used Pepperidge Farms Pastry sheets – 2 sheets to a package)
1 cup pumpkin puree
1 tablespoon ground cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 tablespoons brown sugar
Pinch of salt
1 egg yolk
1 teaspoon water

1/2 cup powdered sugar
3 tablespoons milk (I used almond)
Sprinkles (Because why not?)

  1. Preheat the oven to 350. In a small bowl, mix the pumpkin and spices together.
  2. Roll out the pastry sheets and cut into congruent squares – you should be able to cut about 6 squares per sheet.
  3. Spoon about a tablespoon of the pumpkin mixture onto the center of every other square. Cover each one with a square of pastry, and use a fork to crimp and secure the edges. Seal with additional water using your finger.
  4. Mix egg yolk and water together. Use a pastry brush to brush the egg mixture over each poptart. Bake for 20-25 minutes, until the poptarts are browning along the edges and on top.
  5. Make the icing while the poptarts are in the oven. Mix together the powdered sugar and milk.
  6. Remove the poptarts from the oven and let them cool for a few minutes before topping with the icing and sprinkles. Enjoy!

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