I made pumpkin pop tarts today, which are really pumpkin hand pies.
I expected a baking failure. I thought it would be something that sounded fun in theory, but not really be good in execution.
I was wrong.
Pumpkin pop tarts may be better than pumpkin pie, if you love pastry dough.
It’s not the same as pumpkin pie; it’s more like a pastry.
I was afraid the pumpkin would get dry and it would be off balance, but it was just right.
The secret to this pie dough is that I left it in the refrigerator wrapped in plastic for three days. I got busy and just couldn’t get to it, but I think it made it even better than usual.
I referred back to this pumpkin cream cheese tart that didn’t use eggs and I left out the evaporated milk because that would have been too liquidy. The cream cheese was just
You can make these into these pumpkin pie hand pies. Go here to see the gluten free version.
The filling only has four ingredients. Pumpkin, cream cheese, brown sugar, and pumpkin pie spice. There is no evaporated milk and no eggs.
This might be my last pumpkin recipe this season. So far this month, I’ve given you homemade pumpkin pie spice, pumpkin spiced latte, pumpkin brownies, and now pumpkin pie pop tarts. I think I may head to more savory pumpkin dishes for November.
- 28 ounces pumpkin puree
- 1 cup brown sugar
- ¾ cups white sugar
- 8 ounces cream cheese, softened to room temperature
- 2 teaspoon pumpkin pie spice (more if you want)
- milk to brush on pop tarts
- raw sugar for garnish
- Make pie dough for a two-crust pie. See Notes
- Refrigerate at least 30 minutes before using, preferably longer.
- Mix cream cheese in food processor until very smooth. Add in pumpkin puree, brown sugar, pumpkin pie spice. Adjust sugar and spice to your own liking.
- Roll out pie dough into a long rectangle and cut out desired shapes of pop tarts. The idea size is about 2 x 4 inches, but you can make them the size you prefer. I actually varied my sizes.
- Cut out each rectangle. Put just enough pumpkin filling, (about a tablespoon) in middle. Brush milk on inside edges and press together.
- Brush milk on top. Cut a few slits on top.
- Sprinkle with raw sugar.
- Bake at 425 for 15-20 minutes.
Note: You may have pumpkin puree left over.