You would be missing out if you didn’t go read the original post and ogle her gorgeous pictures of the pop-tarts like I did, so here’s a link to it: Pumpkin Pie Pop-Tarts with Maple Glaze
And here I’ve included it below, edited to the way I’m used to reading recipes…
Makes 9 pop-tarts
For the Crust:
- 2 cups all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1 large egg
- 2 Tbsp milk
- Another large egg (for brushing the dough)
For the Filling:
- ¾ cup pureed pumpkin
- 1 large egg
- 1/8 tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp salt
- 1/3 cup granulated sugar
- 1 cup powdered sugar
- 2 tsp maple syrup
- 2 Tbsp milk
To prepare the Crust:
- In a medium bowl, whisk together flour, sugar and salt.
- Add the cold butter, working it into the flour mixture using a pastry cutter until only pea-sized lumps remain. The mixture should also hold together when squeezed into a ball.
- In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and stir to make sure that moisture is introduced to all of the flour mixture.
- Lightly dust a clean counter with flour and knead the dough on the floured counter for a few turns until it really starts to come together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes (it’s easier to work with when chilled).
- While the dough is chilling, prepare the filling: In a small sauce pan, heat pumpkin puree and spices over medium heat. Just heat through until the spices become fragrant. This helps to make the filling really flavorful.
- Remove from heat and place spiced pumpkin in a medium sized bowl. Whisk in egg, salt and sugar and place in the fridge to rest while you roll out the dough.
- On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness. The dough should be slightly larger than 9×12-inches.
- Trim dough with a pizza cutter, creating a rectangle that is 9-inches tall and 12-inches long. Using the pizza cutter, cut each side into thirds, creating 9 squares. Place dough squares in the fridge while you roll out the second piece of dough in the same way.
- Brush one set of 9 squares with beaten egg. This will act as the glue for the top layer of dough. Spoon about one tablespoon of pie filling into the center of each brushed dough square. Top with a piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart.
- Move tarts to a lightly greased baking sheet.
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Let tarts rest in the fridge for 30 minutes while the oven preheats.
- Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.
- While the tarts bake, whisk together ingredients for the glaze and set aside.
- Let baked tarts rest on a cooling rack to cool completely before glazing. Best served within 2 days.