Homemade Pumpkin Pie Tarts
These Pumpkin Pie Tarts are one of my favorite homemade fall breakfast recipes. They’re flaky, buttery, filled with pumpkin pie filling, and topped with a sweet cinnamon glaze that makes them the perfect comfort food for autumn.
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I started making these when my kids wanted something cozy and fun for breakfast during the cooler months. They’re kind of like a mini pumpkin pie, but way easier to grab and go. We love having them with a warm cup of coffee or milk on chilly mornings.
How to Make Pumpkin Pie Pop Tarts
materials you’ll need for this recipe
Ingredients you’ll need for this recipe
Step by Step Guide
1. Begin by stacking two pie crusts on top of each other. Use a pizza cutter to trim them into a square, then slice the square into four even rectangles. You should end up with eight rectangles in total, enough for the tops and bottoms of four pop tarts. Repeat this process with the remaining two pie crusts.
2. In a large mixing bowl, combine the pumpkin pie mix, melted butter, and 1 cup of brown sugar. Stir until smooth, then transfer the mixture into a piping bag.
3. Take one rectangle and lay it flat. Pipe the pumpkin mixture down the center, then brush the edges with the beaten egg to help seal it.
4. Place another rectangle on top, gently pressing the edges together.
5. Use a fork to crimp the edges for a secure seal, and poke a few holes on top with a fork or toothpick to allow steam to escape.
6. Line a cookie sheet with parchment paper and lightly spray it with cooking oil. As you prepare each pop tart, place it gently on the sheet.
7. Once all 8 pop tarts are assembled, brush the tops with the remaining beaten egg. Bake them in a 400°F oven for 10-12 minutes, or until they turn golden brown. Allow them to cool once done.
8. While the pop tarts cool, prepare the icing by mixing powdered sugar, packed brown sugar, vanilla, and cinnamon in a bowl. Gradually add milk, one tablespoon at a time, whisking between additions until the icing reaches a smooth, glaze-like consistency. Pour this icing into a piping bag.
9. Pipe the icing over each cooled pop tart.
Serve and Enjoy!
Important Recipe Notes
- Use cold butter for the crust. This helps create that perfectly flaky, bakery-style texture.
- Chill the dough before rolling it out. It makes it easier to work with and keeps the crust from shrinking while baking.
- Don’t overfill the tarts. A little pumpkin filling goes a long way—too much can cause it to spill out during baking.
- Let them cool before glazing. If they’re too warm, the cinnamon glaze will melt right off. Wait until they’ve cooled to room temp for the best result.
- Store in the fridge. These tarts keep well in an airtight container for up to 3 days. You can warm them up slightly before serving for that fresh-baked feel.
Pumpkin Pie Pop Tarts
Ingredients
- (4) Pie Crust
- 1 cup of Pumpkin Pie Mix
- 1 cup of Brown Sugar
- ½ a stick of Butter (melted)
- 1 cup of Powdered Sugar
- ¼ a cup of Brown Sugar (packed)
- 1 teaspoon of Vanilla
- 1 teaspoon of Cinnamon
- 2-3 tablespoons of Milk
- 1 Egg (beaten)
Instructions
- Begin by stacking two pie crusts on top of each other. Use a pizza cutter to trim them into a square, then slice the square into four even rectangles. You should end up with eight rectangles in total, enough for the tops and bottoms of four pop tarts. Repeat this process with the remaining two pie crusts.
- In a large mixing bowl, combine the pumpkin pie mix, melted butter, and 1 cup of brown sugar. Stir until smooth, then transfer the mixture into a piping bag.
- Take one rectangle and lay it flat. Pipe the pumpkin mixture down the center, then brush the edges with the beaten egg to help seal it. Place another rectangle on top, gently pressing the edges together. Use a fork to crimp the edges for a secure seal, and poke a few holes on top with a fork or toothpick to allow steam to escape.
- Line a cookie sheet with parchment paper and lightly spray it with cooking oil. As you prepare each pop tart, place it gently on the sheet.
- Once all 8 pop tarts are assembled, brush the tops with the remaining beaten egg. Bake them in a 400°F oven for 10-12 minutes, or until they turn golden brown. Allow them to cool once done.
- While the pop tarts cool, prepare the icing by mixing powdered sugar, packed brown sugar, vanilla, and cinnamon in a bowl. Gradually add milk, one tablespoon at a time, whisking between additions until the icing reaches a smooth, glaze-like consistency. Pour this icing into a piping bag.
- Pipe the icing over each cooled pop tart, then serve and enjoy!
