Homemade Pumpkin Pie Pop-Tarts

Since we’ve started eating better in our house, I’ve made an effort to make my daughters lunch instead of her eating (lord knows what) from the school. I like knowing that good things are going into her body. Unfortunately, not all of the lunches that I’ve made for her have gotten eaten. So it was time to turn to some resources to make more creative lunches I know she will enjoy.

If you haven’t discovered Weelicious yet, you’re missing out. An amazing blog that has since been turned into awesome books. Catherine McCord is the creator of these awesome recipes, and her newest book Weelicious Lunches doesn’t disappoint. It’s all about thinking outside the lunch box. It has over 160 recipes to include in your kid’s lunches or just for snacks.

She also includes a fantastic list of pantry staples that you should always keep on hand like greek yogurt. We always keep Stonyfield yogurts in our house because they are certified organic and contain no GMO’s. They are a favorite snack and breakfast for my girls. There are other great lists in the book too if you are looking for alternative proteins or new things to let your kids try to see if they like it. 

I want you to make awesome recipes with and for your kiddos so Stonyfield and Catherine McCord are giving a Weelicious Lunches book and some FREE Stonyfield coupons away to one lucky reader!

One of my favorite recipes from Weelicious Lunches is the Homemade Pumpkin Pie Pop-Tarts. I’ve always wanted me to make my own pop-tarts but never knew how. These are so fun to make with kids and the recipe was just featured on The Chew!

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Pumpkin Pie Pop-tarts

A great recipe for fall breakfast!

Author: Catherine McCord

Ingredients

• 1/2 cup pumpkin puree
• 2 Tbsp packed brown sugar
• 1/4 tsp pumpkin pie spice
• flour for rolling out the dough
• 1 premade pie crust

Instructions

• Preheat oven to 400°F.
• In a bowl, combine the pumpkin puree, brown sugar, and pumpkin pie spice.
• On a lightly floured surface, roll out the pie crust to 1/4 inches thick and, using a pumpkin-shaped cookie cutter, cut out about 20 pumpkin shapes. To make faces on your pumpkins, use a paring knife to cut out triangle eyes and a zigzag mouth on half of the pumpkins.
• Place one pumpkin (without a face) on a lightly floured work surface and place 2 tsp of the filling in the center.
• Lightly dip your finger into a cup of water and "brush" the border of the dough with water. This will allow the 2 sides of the dough to adhere to one another.
• Top with a cutout pumpkin (with a face) and lightly press the edges together.
• Repeat to make the rest of the pumpkin tarts.
• Place the tarts on parchment- or Silpat-lined baking sheet and bake for 18 minutes, or until golden.
• Set the tarts aside to coo.

Notes

To Freeze: After step 7, place the assembled tarts on a baking sheet and freeze for 1 hour. Place the tarts in a ziplock bag, label and freeze for up to 3 months. To Bake, follow step 8, adding and extra 2 minutes to baking time.

Adapted from Weelicious Lunches

I am a Stonyfield Yo’Getter! I received this book to facilitate this review but all thoughts are my own. Recipe posted with permission of the author.