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    Home » Vegan Recipes

    Pumpkin Pie Pop-Tarts

    Published Sep 5, 2017 · Updated Sep 5, 2017 · 2 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    You're going to flip out over these VEGAN Pumpkin Pie Pop-Tarts! If you love pumpkin, you'll be obsessed with these. They are filled with a delicious pumpkin pie filling and topped with a pumpkin glaze!

    pumpkin pie pop-tarts

    Pumpkin Pie Pop-Tarts

    Are you ready to get your pumpkin pie pop-tart on?

    These are literally pumpkin pie, in pop-tart form. You could make this recipe slightly simpler and make hand pies - but pop-tarts are way cuter, amiright? The crust is just a basic pie crust recipe (you could even use store bought if you don't care to make it homemade.)

    The filling is all of your favorite fall flavors: pumpkin puree, cinnamon, nutmeg, ginger, oh my!

    My absolute FAVORITE part is the pumpkin glaze! Simply take a scoop of the pumpkin pie filling, mix it with some powdered sugar and almond milk, and omg...best glaze, ever.

    pumpkin pie pop-tarts #vegan

    pumpkin pie pop-tarts

    A couple of tips to keep in mind as you make your pumpkin pie pop-tarts:

    1. To keep your pop-tarts uniform, trace around something rectangular. Like a wooden spatula, an index card, etc. Better yet if you just happen to have the perfect cookie cutter.
    2. Make sure you leave enough room around the edges after dolloping on the filling. You want these babies to seal up good to keep that pumpkin-y delicious inside.
    3. Poke holes in the top so air doesn't get trapped - the filling will try to bust out of the sides otherwise.

    pumpkin pie pop-tarts

    Can't get enough pumpkin? Make these for breakfast, and then make pumpkin cheesecake for dessert!

    Vegan Pumpkin Pie Pop-Tarts

    Karissa Besaw
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    Ingredients
      

    Pop Tart Crust

    • 2 cups white flour
    • 2 teaspoon organic sugar
    • ¾ cup cold vegan butter
    • 3-5 tablespoon cold almond milk or water

    Pumpkin Pie Filling

    • 1 cup pumpkin puree
    • 3 tablespoon coconut cream
    • 1.5 tablespoon maple syrup
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon ginger

    Pumpkin Glaze

    • 1 tablespoon pumpkin pie filling
    • ¼ cup powdered sugar
    • 1 teaspoon almond milk

    Instructions
     

    • Pre-heat the oven to 400 degrees Fahrenheit.
    • Whisk together flour and sugar.
    • In a food processor, pulse together the flour/sugar and cold butter until it looks like sand. This can also be done by hand with a pastry cutter.
    • Stir in the cold almond milk until the dough just starts to come together. Start out with 3 tablespoon and add a little more if it's still dry. You don't want the dough to be too sticky either. 
    • Form the dough in a disc and place on a flour-sprinkled surface.
    • Roll out (about ¼ inch thickness) and cut into rectangles. The dough makes about 12 rectangles for a total of 6 pop-tarts, if your rectangles are about 3x4 inches.
    • Space out 6 of the rectangles on a baking sheet that has been covered with parchment paper.
    • For the pumpkin pie filling, simply mix together all of the ingredients.
    • Place a scant tablespoon of filling in the middle of each rectangle.
    • Place the remaining rectangles of dough over top gently. Don't press down in the middle.
    • To seal the pop tarts, use a fork and press down all around the edges. Poke some holes in the tops to let air escape.
    • Bake for 20-25 minutes, until the edges just start to turn golden brown.
    • While the pop tarts are baking, mix together all of the glaze ingredients in a small bowl until the mixture is smooth.
    • Let the pop tarts cool for 10-15 minutes and drizzle the glaze over top.

    Notes

    The crust for this recipe was adapted from Minimalist Baker.
    Tried this recipe?Let us know how it was!

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Elizabeth Canterbury says

      September 14, 2017 at 10:29 am

      Can't wait to try these! Question??

      Can you use heavy cream instead of coconut cream?

      Thanks!

      Reply
      • Karissa says

        September 14, 2017 at 7:11 pm

        I use coconut cream in place of heavy cream all the time, so I assume it would work the other way around, too! Enjoy!

        Reply

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