Pumpkin Pie Pop-tarts

A great recipe for fall breakfast!
Author Catherine McCord


  • 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


  • 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.


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