These semi-homemade pumpkin pie tarts deliver a sweet fall flavor with very little prep and cook time!
It’s part pumpkin pie and part Pop Tart – and 100% sweet.
For this recipe you’ll need:
– ready-made pie crust
– can of puréed pumpkin
– egg
– brown sugar
– cinnamon
– apple pie or pumpkin pie spice
Frosting: (optional)
– powdered sugar
– maple syrup
– milk
– sprinkles
Pre heat your oven to 400 degree Fahrenheit.
Start by cutting your ready made pie crust into two equal square or rectangular sheets.
Set aside and mix your filling: 1/2 cup pumpkin, cinnamon, pie spice and brown sugar to taste (I probably used a quarter cup of brown sugar, and a 1/4 tsp of spices). Mix well in a small bowl and set aside.
Spread the filling in a thin layer on the pie crust on a lined cookie sheet.
Next, lightly brush the inside perimeter of the pie crust with an egg wash before laying the top crust on to act as a “glue”. Once the second crust is on top, divide your tarts evening, crimp with a fork and poke holes on top to let steam out. Brush the tops with the egg wash to provide added browning and crispiness!
Bake the tarts for 15 min at 400 degrees (or until golden).
Once finished baking be sure to let them cool completely before frosting (if you skip the frosting step, just sprinkling sanding sugar on top before baking for a little crunch!)
The frosting I whipped up is about 1/2 cup of powdered sugar, 1 table spoon of syrup and 1 tablespoon of milk stirred until thick (add more sugar or more milk to accomplish your desired consistency).
Drizzle once mixed, sprinkle then pop into the fridge to set.
Now you know the next step – indulge and enjoy!
-Callie Jo
Halloween Head 