Pumpkin Pie Pop Tart with Maple Glaze
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If you’re like me and can’t get enough of pumpkin everything in the fall, you’re going to flip for these Pumpkin Pie Pop Tarts! They’re a total game-changer for breakfast or a sweet treat. Imagine the deliciousness of pumpkin pie stuffed inside a flaky, golden crust—what’s not to love? I adore making these on cozy weekends when I’m craving something special, and they’re super easy too! With a maple glaze that’s just out of this world, they’re perfect for sharing with friends or keeping all to yourself.
Why You’ll Love Pumpkin Pie Pop Tart with Maple Glaze
- Fall Flavor in Every Bite: You get all the cozy pumpkin pie vibes without having to deal with a whole pie!
- Quick and Easy: With pre-made pie crust and a simple filling, these Pop Tarts come together super fast!
- Maple Glaze Magic: The maple glaze adds a sweet touch that makes these treats extra special!
- Perfect for Breakfast or Dessert: They’re versatile enough to enjoy any time of day!
- Fun to Make and Share: Great for whipping up with family or friends, and they look as good as they taste!
Ingredients Needed To Make Pumpkin Pie Pop Tart with Maple Glaze
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Pie crust sheets – or make your own flaky pie crusts
- Pumpkin puree
- Sweetened condensed milk
- Pumpkin pie seasoning (or cinnamon, ground cloves, and ground nutmeg)
- Cornstarch
- Vanilla extract
- Powdered sugar
- Maple syrup
Substitutions + Alternatives
Can I use regular pie crust sheets?
Yes. I use gluten-free pie crust sheets, but feel free to use regular if you prefer.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free condensed milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the condensed milk of your choice for the recipe.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Pumpkin Pie Pop Tart with Maple Glaze
- Preheat the Oven: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Filling: Mix pumpkin pie puree, sweetened condensed milk, pumpkin pie seasoning, cornstarch, and vanilla extract in a bowl until smooth.
- Prepare the Pie Crust: Roll out each pie crust to about 9×12 inches.
- Assemble the Pop Tart: Place one pie crust on the baking sheet. Spread the pumpkin filling on top, leaving a border around the edges. Lay the second pie crust on top, and use a fork to press and seal the edges.
- Bake: Bake for 25-30 minutes, or until the crust is golden brown.
- Cool Completely: Let the pop tart cool on a wire rack for 30-40 minutes.
- Make the Maple Glaze: Mix powdered sugar with maple syrup in a bowl until smooth.
- Glaze the Pop Tart: Spread the maple glaze over the cooled pop tart.
- Serve and Enjoy: Slice into pieces and enjoy your homemade pumpkin pie pop tart!
Commonly Asked Questions
How should I store leftover Pumpkin Pie Pop Tarts?
To store leftover Pumpkin Pie Pop Tarts, keep them in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to a week. Make sure they are completely cooled before storing to avoid sogginess.
Can I freeze these pop tarts?
Yes! You can freeze Pumpkin Pie Pop Tarts. Once they are fully cooled, wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, simply thaw them at room temperature or pop them in the toaster for a quick warm-up.
What if I don’t have pumpkin pie seasoning?
No problem! If you don’t have pumpkin pie seasoning, you can substitute it with a mix of cinnamon, ground cloves, and nutmeg. Use 1 teaspoon of cinnamon, ⅛ teaspoon of ground cloves, and ⅛ teaspoon of ground nutmeg to get that classic pumpkin pie flavor.
Can I use homemade pie crust instead of store-bought?
Absolutely! Homemade pie crust works perfectly for this recipe. Just roll it out to the required size and follow the same steps. Homemade crust adds an extra touch of flavor and can make your pop tarts even more special.
How do I get the glaze to the right consistency?
To achieve the perfect glaze consistency, start with a small amount of maple syrup and gradually add more until you reach the desired thickness. The glaze should be smooth but not too runny, so it stays on top of the pop tarts without dripping too much.
Can I add toppings to the pop tarts?
Definitely! Feel free to get creative with toppings. You could sprinkle some extra cinnamon sugar on top before baking or drizzle with additional maple syrup after glazing. Just make sure not to overload the top with too many toppings to keep the pop tarts easy to handle.
Pumpkin Pie Pop Tart with Maple Glaze
Equipment
- Whisk or spoon
- Fork
Ingredients
For the Pop Tart
- 2 pie crust sheets ready-made or homemade link homemade
- 1 cup pumpkin puree
- ¼ cup sweetened condensed milk
- 1 tsp pumpkin pie seasoning or substitute with 1 tsp cinnamon, ⅛ tsp ground cloves, and ⅛ tsp ground nutmeg
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For the Maple Glaze
- 2 cups powdered sugar
- 2-4 tbsp maple syrup
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Make the Filling
- In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, pumpkin pie seasoning, cornstarch, and vanilla extract. Mix well until smooth and fully combined.
Prepare the Pie Crust
- If using homemade or unrolled dough, cut each pie crust in half and roll out to approximately 9×12 inches. (Tip: Rolling the dough between two sheets of parchment paper can make it easier to transfer.)
Assemble the Pop Tart
- Lay the first pie crust sheet on the prepared baking sheet.
- Spread the pumpkin pie mixture evenly on top, leaving a 1-inch border around the edges.
- Place the second pie crust sheet on top of the filling.
- Use a fork to crimp the edges and seal the pop tart.
Bake
- Bake in the preheated oven for 25-30 minutes, or until the crust is lightly golden brown.
Cool Completely
- Remove from the oven and allow the pop tart to cool completely on a wire rack, about 30-40 minutes.
Make the Maple Glaze
- In a bowl, add the powdered sugar and start with 2 tablespoons of maple syrup. Gradually add more maple syrup as needed until the glaze reaches a smooth consistency.
Glaze the Pop Tart
- Once the pop tart is fully cooled, spread the maple glaze on top.
Serve and Enjoy
- Slice into individual servings and enjoy your homemade pumpkin pie pop tart!
Notes
Nutrition
I hope you enjoy making these Pumpkin Pie Pop Tarts as much as I do! They’re perfect for a cozy breakfast or a sweet afternoon treat. The combination of pumpkin and maple glaze is absolutely irresistible, and the best part is that they’re so easy to whip up. Give them a try and savor that delicious fall flavor with every bite!
This recipe was so good! Love that it is gluten free!