Pumpkin Pie Pop Tart

 freezer-safe container until ready to be baked (up to three months). You can bake them directly from the freezer; just add a few more minutes of baking time.

To freeze the pop tarts after they have been baked, let them cool completely before placing them in the freezer for a couple of hours. Once frozen, store in a labeled and dated freezer-safe container for up to three months.

Air Fryer Pumpkin Pie Pop Tarts

To make these pop tarts in an air fryer, follow the same instructions as you would follow to bake them in the oven. Then, instead of using the oven, cook them in the air fryer for 12 minutes at 350°F. Again, let the pop tarts cool before adding the glaze and sprinkles.

Ingredients

Crust

▢1 unbaked pie crust recipe, or 2, 9-inch store bought pie crusts

Filling

▢1 cup (245 g) pure pumpkin▢1 large egg, room temperature, beaten▢¼ cup (50 g) light brown sugar, packed▢½ teaspoon pumpkin pie spice▢1 tablespoon whole milk, room temperature

Brown Sugar Glaze

▢1 cup (200 g) light brown sugar, packed▢3 tablespoons whole milk,▢½ teaspoon vanilla extract

Topping

▢pumpkin pie spice, for sprinkling

Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

On a lightly floured surface, roll out half of the homemade pie crust dough into a 12×16-inch rectangle. Place the other half in the refrigerator. (Or, roll out one of the 9-inch storebought pie crusts.) It should be about ⅛-inch thick.

Cut the large rectangle into 8 smaller (3×4-inch) rectangles. Transfer the rectangles to the lined baking sheet.

In a medium bowl combine pumpkin, egg, brown sugar, pumpkin pie spice, and milk. Whisk together until smooth.

Top each rectangle with about 2 tablespoons of the pumpkin mixture, spreading it evenly over the surface. Be sure to leave space around the edges of the dough.

Roll out the other pie crust dough into a 12×16-inch rectangle (⅛-inch thick). Before cutting, use the blunt end of a skewer to evenly poke holes all over the surface of the dough (every 1 inch or so).

Cut the dough into 8 smaller rectangles (to fit over the filled rectangles).

Use a pastry brush or your finger to wet the edges of the filled rectangles with water. Place a second rectangle of dough on top of the filling. Seal the edges together with the handle of a wooden spoon.

Repeat with remaining pop tarts.

Bake 25-30 minutes, or until golden brown. Remove from the oven and let the pop tarts cool for at least 30 minutes before adding the glaze.

Glaze

In a medium, microwave-safe bowl, combine the brown sugar, milk, and vanilla. Whisk to combine until smooth.

Place the glaze into the microwave to cook for 1-2 minutes. (This will help the brown sugar dissolve and prevent the glaze from being gritty.) The mixture will bubble up, so watch it carefully to prevent it from spilling over the sides of the bowl.

Working one at a time, drizzle and spread the glaze over the cooled pop tarts.

Add a light sprinkle of pumpkin pie spice over the wet glaze.

Let the glaze set before serving.