Oh, hey, it’s Halloween! When we first opened the coffee & tea shop we partnered with a local bakery and offered many of their yummy baked goods. One of my absolute favorite things from them were their freshly made poptarts. Ugh, they were so good! I actually think about them often. These pumpkin poptarts are 100% inspired by them.
I used double pie crusts and rolled them out large enough to cut eight equal-sized squares. Then I transferred four of the squares to a parchment-lined baking sheet. I scooped pumpkin pie filling in each of the four squares and topped each with the remaining squares.
I used a fork to crimp the edges of each pastry. Then I brushed a bit of almond milk on top to get a nice golden and crispy edge. It took about 18 minutes to get them baked perfectly crisp.
I iced each poptart and sprinkled with Halloween-themed sprinkles. The hardest part was waiting for them to cool before frosting them. It took everything within me to not eat them right away instead.
Happy Halloween!
PUMPKIN POPTARTS RECIPE
Ingredients
- Pie crust
- 1/2 can of pumpkin puree
- 1/2 cup of sweetened condensed milk
- 1 egg
- 1 teaspoon of pumpkin pie spice
- 1/4 teaspoon of salt
- 1 tablespoon of almond milk (optional)
Icing Ingredients
- 1 cup of powdered sugar
- 1 tablespoon of almond milk
- 1/2 teaspoon of vanilla extract
- Spinkles (optional)
Directions
- Preheat oven to 350 degrees.
- Roll out the pie crusts and cut out 8 equally sized square shapes.
- Transfer four of the squares to a parchment-lined baking sheet. set aside.
- In a medium mixing bowl, whisk the ingredients (except the almond milk) until combined.
- Scoop about a tablespoon of the pumpkin pie filling in the center of each square.
- Gently place the remaining square-shaped pie crusts on top of the crusts on the baking sheet.
- Use a fork to crimp the edges.
- Pour the reserved almond milk into a small bowl and gently brush it onto each poptart top.
- Bake for 18 minutes.
- Cool on a cooling rack.
- Enjoy!