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Pumpkin Pie Pop Tarts with Maple Icing

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Now you can indulge in the delightful flavors of fall with these homemade Pumpkin Pie Pop Tarts with Maple Icing. This super easy-to-follow recipe combines store-bought pie dough and a luscious pumpkin pie filling, they are air-fried until golden-brown perfection and then drizzled with the most dreamy maple icing glaze. Enjoy them as a convenient treat, a sweet snack, an addition to your breakfast, or as a yummy dessert.

Pop-Tarts have been a beloved breakfast or snack choice for generations. Not only they are delicious and literally melt in your mouth with their flaky pastry and yummy filling, but they are also a great portable treat. You can probably get away with the store-bought kind but making your own is so easy and so much healthier.  In this recipe, we are using store-bought pie crust but if you have the time, you can even make your own. It’s definitely worth it! We also chose to air fry them instead of deep-frying, to reduce the need for excess oil.

The result is a satisfying golden-brown crust that’s not only delicious but also lighter on the calories. This recipe is easily adaptable to some dietary restrictions. It can be made gluten-free by using your favorite gluten-free pie crust. It can be made vegan by using plant-based milk and you can leave out the egg.

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What are the benefits of air frying the pop tarts?

  1. Healthier option: you significantly cut down on the oil content by air frying them instead of deep frying, making them a better choice if you’re health conscious.
  2. Mess-free: there is no oil splatter associated with traditional frying. Aif frying the pop tarts keeps your kitchen tidy. 
  3. Crispy texture: these pop tarts will have a satisfying crispy texture which will create a delightful contrast to the smooth spiced pumpkin filling. 

You can enjoy these easy pumpkin pie pop-tarts with maple icing just the way they are or you can get creative; you can add a drizzle or warmed caramel sauce which will take your pop tarts to the next level. Or you can reheat them in the air fryer and top with a scoop (or two!) of vanilla ice cream for an indulgent dessert. 

You can enjoy the ultimate fall duo by pairing your pumpkin pie pop tart with a freshly brewed pumpkin spice latte.

To make sure these bad boys turn out amazing do not overfill the pastries which will cause the edges to not close and the filling to leak out. You can also swap out the filling and instead of pumpkin pie filling, fill your pop tarts with apple butter or any filling of choice. 

Whether you share them with your loved ones or keep them all to yourself, they are sure to become a fall tradition

Recipe Notes & FAQ:

  • Can I use fresh pumpkin instead of pumpkin puree?

Yes, you can use fresh pumpkin if you prefer. You can steam or roast your pumpkin until tender and then blend or mash the cooked pumpkin until smooth.

  • Can I make the pop-tarts ahead of time?

Definitely! You can prepare the pop tarts in advance and store them in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer check the freezing instructions.

  • Can I use a different type of glaze?

Yes! Instead of maple icing, you can try a simple powdered sugar glaze made with milk and vanilla extract. You can even try a cream cheese glaze for a tangy twist.

  • Can I add other ingredients to the filling?

You bet! Add chopped nuts, raisins, mini chocolate chips, or even a teaspoon of Nutella (swirl it in!).

  •  How do I prevent the pop-tarts from becoming soggy?

To keep the pop tarts from getting soggy, make sure they are fully cooled before adding the maple icing. If you plan to store them, avoid stacking them on top of each other until the glaze has completely set.

  • Can I make these pop-tarts in the oven?

Of course! Simply preheat the oven to 375ºF and line a baking sheet with parchment paper. Place the prepared pop tarts on the baking sheet, leaving enough space between them. Bake in the preheated oven for 15-20 minutes or until the pop tarts are golden brown.

How To Make Pumpkin Pie Pop Tarts with Maple Icing:

Combine the pumpkin puree, brown sugar, egg, pumpkin pie spice (or cinnamon), and salt in a mixing bowl. Mix until well combined.

Preheat your air fryer to 375ºF and line it with some parchment paper.

On a lightly floured surface, roll out 1 of your pie crusts. Roll the dough until it’s about 1/8“ thick. Then cut off the edges using a sharp knife (I used a pizza cutter) to make a perfect rectangle. 

Now cut the pie crust in half vertically and horizontally to create four equal parts. Repeat this process with the other pie crust.

Add about 2-3 tablespoons of filling to each section leaving 1 inch from all sides and in between them.

Add on the top layer of the pie crust, and using a fork press the edges together. Poke some holes in the tops and air fry for 15-20 minutes or until the tops are slightly golden brown.

Remove the pop tarts from the air fryer onto a cooling rack and allow to cool. In the meantime prepare the maple icing. 

For the maple icing:

In a small bowl whisk together the powdered sugar, maple syrup, milk, and cinnamon until you have a smooth glaze.

Add more milk if needed to achieve your desired consistency.

To store:

Allow the pop tarts to cool completely on a wire rack and then store them in an airtight container at room temperature for 2-3 days

To freeze:

After assembling the pop tarts, but before baking, place them on a baking sheet lined with parchment paper and ensure they are not touching each other. Place the baking sheet in the freezer and freeze for 1-2 hours. Once the pop tarts are frozen, transfer them to a freezer-safe bag or air-tight container. Freeze for 1-2 months. When ready to air fry, place them directly in your air fryer basket (no need to thaw) and add a few minutes to the baking time. Drizzle with the glaze and enjoy!

Variations:

  • Apple Cinnamon – this is another fall favorite filling to try! Swap the pumpkin filling for a spiced apple filling. Cook some diced apples with brown sugar, cinnamon, and a splash of lemon juice until soft and caramelized. Use this apple filling in the pop-tarts.
  • Pumpkin Chocolate – add some chocolate chips to the pumpkin filling or for an even more chocolatey flavor, add a spoonful of Nutella on top of the pumpkin filling while assembling the pop tarts and using a knife swirl the Nutella in the pumpkin filling.

Pumpkin Pie Pop Tarts with Maple Icing

Pumpkin Pie Pop Tarts with Maple Icing

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 2 pie crusts, you can use store-bought or make your own
  • 1/2 cup pumpkin puree
  • 1/3 cup lightly packed brown sugar
  • 1 egg, room temperature
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground cloves)
  • 1/4 teaspoon salt
  • For the maple icing:
  • 2 cups powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons milk, more if needed
  • 1 teaspoon cinnamon

Instructions

  1. Combine the pumpkin puree, brown sugar, egg, pumpkin pie spice (or cinnamon), and salt in a mixing bowl. Mix until well combined.
  2. Preheat your air fryer to 375ºF and line it with some parchment paper.
  3. On a lightly floured surface, roll out 1 of your pie crusts. Roll the dough until it’s about 1/8“ thick. Then cut off the edges using a sharp knife (I used a pizza cutter) to make a perfect rectangle. 
  4. Now cut the pie crust in half vertically and horizontally to create four equal parts. Repeat this process with the other pie crust.
  5. Add about 2-3 tablespoons of filling to each section leaving 1 inch from all sides and in between them.
  6. Add on the top layer of the pie crust, and using a fork press the edges together. Poke some holes in the tops and air fry for 15-20 minutes or until the tops are slightly golden brown.
  7. Remove the pop tarts from the air fryer onto a cooling rack and allow to cool. In the meantime prepare the maple icing. 

For the maple icing:

  1. In a small bowl whisk together the powdered sugar, maple syrup, milk, and cinnamon until you have a smooth glaze. Add more milk if needed to achieve your desired consistency.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 483Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 31mgSodium 348mgCarbohydrates 82gFiber 3gSugar 53gProtein 5g

These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.

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