Pumpkin Pie Pop Tarts
Homemade pop tarts are nothing new – at least not in the bloggerverse. You can find many, many homemade pop tart/hand pie recipes on Pinterest. I first tried making vegan pop tarts years ago for an easter party – they’re an impressive party favor, and as soon as you say “pop tart,” people get all nostalgic.
Cinnamon Sugar “Dust” (Optional)
  1. Prepare the dough. Combine the flour, salt, Earth Balance and sugar in a food processor and pulse until the mixture resembles small crumbs. With the processor on a low speed, stream in the cold water until the dough begins to form a ball in the machine. You may not need all of the water.
  2. Transfer the dough to a clean surface, form into a disk and wrap tightly. Refrigerate for at least one hour to chill completely.
  3. Make the filling. Combine all filling ingredients in a small saucepan and heat over medium heat while stirring constantly.
  4. Cook while stirring frequently for about 10 minutes. You want the filling to be very smooth, reduced slightly and darkened in color. Remove from the heat and set aside.
  5. If using the sugar “dust”, combine the raw sugar and cinnamon in a high speed blender or food processor and blend until a fine powder forms. Set aside.
  6. Roll out the dough. Roll out the dough to ⅛” thick on a floured surface using a rolling pin. The dough will crack a little at the edges – this is fine. Grab a straight-edge or ruler and “square off” your dough by cutting all four ragged edges away until you have an even rectangle of dough. If you want your pop tarts to all be the same size, measure out and cut 2.5″ strips, then cut the strips into 3.5″ rectangles. You will need to repeat this process with your scraps once or twice more until you have and even number of rectangles (two dough rectangles per pop tart).
  7. Arrange your dough rectangles on parchment-lined baking sheets and chill in the refrigerator or freezer for 30 minutes.
  8. Preheat your oven to 400 degrees.
  9. Next, use a fork to punch a row of holes on each dough rectangle. Then grab your pumpkin filling and place a heaping teaspoon in the center of one rectangle. Take another dough rectangle and cover, gently stretching the dough to meet the edges if needed. Use a fork to firmly crimp to edges all the way around. Repeat until all your dough is assembled.
  10. Bake the pop tarts on parchment-lined baking sheets until just golden around the edges, about 15-20 minutes.
  11. Cool the pop tarts on wire racks. Prepare the glaze by combining the sugar and maple syrup in a wide bowl, then slowly add the almond milk while mixing, until a nice smooth consistency is reached. Once the pop tarts are cooled, dip the tops of each tart into the glaze, allowing the excess to drip back into the bowl, and return to the wire rack. Sprinkle with “dust” (optional), then move on to glaze and dust the rest of the tarts. Return to the first pop tart and dip in the glaze once more. Set aside and glaze the rest of the pop tarts for a second time.
  12. These can be served warm or room temperature. Leftovers can be frozen in airtight containers within layers of parchment paper.
Recipe Notes

I prefer recipes that have you use as much of the can of pumpkin as possible instead of leaving you with heaps of leftover pumpkin filling. This recipe makes about 16, 2.5″ x 3.5″ pop tarts. If you prefer to make fewer pop tarts, and are fine with having leftover pumpkin, then reduce the dough recipe by half.