Pumpkin Pie Pop-Tarts

It is no secret that I love pumpkin recipes! This one for pumpkin pie pop-tarts is definitely one of my favorites. They are pretty simple to make and are perfect for a weekend treat. I also love the idea of making them ahead of time and serving them on Thanksgiving morning.

Ingredients

• 2 pre-made pie crusts
• 2/3 cup pumpkin purée
• ½ teaspoon pumpkin pie spice
• 2 tablespoons granulated sugar
• ½ cup powdered sugar
• ¼ cup cream
• Egg wash: 1 egg mixed with 1 tablespoon water

Instructions

1. Preheat oven to 350 degrees, and bring pie crusts to room temperature (this takes about 15 minutes).
2. Combine pumpkin purée, pumpkin pie spice and granulated sugar over low heat. Stir frequently for 5 minutes (or until mixture is heated through). Set aside.
3. On a floured counter, use a rolling pin to thin out each pie crust. The thinner the dough, the better you’ll be able to taste the pumpkin flavor.
4. Slice the dough into uniform rectangles—roughly 5 by 3 inches.
5. Brush half of the rectangles with the egg wash. Spread 1 tablespoon of pumpkin filling on each rectangle, avoiding the edges.
6. Brush the remaining rectangles with egg wash, then place them on top of the pumpkin-coated rectangles. Use a fork to tightly seal the two pieces of dough together and crimp the edges. Wipe away any excess filling with a paper towel.
7. Use a toothpick to pierce 4–6 holes in the tops of the Pop-Tarts.
8. Bake for 20–24 minutes (or until golden brown), then let cool on a wire rack.
9. Prepare a glaze by slowly mixing cream into powdered sugar.