Pumpkin Pie Pop Tart Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat. 2. In a bowl, beat the pumpkin and cream cheese until combined. Add in the powdered sugar and pumpkin pie spice until full incorporated. Make sure there are no lumps. 3. Roll out one of the pie crusts onto the Silpat and spread the pumpkin mixture out evenly. Unroll the second crust and lay it on top. 4. Using a square cookie cutter, cut out the pop-tarts and lay them out on the baking sheet. Use a fork and seal the edges shut. Bake for 12 minutes or until the edges are golden. Let them cool on the pan while you are making the glaze. 5. For the glaze: In a sauce pan on medium heat, melt the butter and brown sugar until the sugar has dissolved. Add in the cream, vanilla, and salt and bring to a boil. Remove from heat and let it cool for about 5 minutes. Drizzle on top of the pop-tarts.

Steps:

• Heat oven to 350 degrees F.
• Combine the pumpkin puree, sugar, cinnamon and 1/2 teaspoon of the salt in a small bowl.
• Roll the puff pastry into two 8x8 inch square on floured work surface. Cut into 16 4x4 inch pieces using a pizza cutter or chefs knife. Prick each square with a fork several times.
• Spread the pumpkin mixture on half of the pieces, dividing evenly, and leaving a 1/2 inch border all around. Crimp the edges with a fork.
• Transfer to a baking sheet and refrigerate for 30 minutes.
• Bake, rotating the baking sheets halfway though, until golden brown (35 to 40 minutes). Transfer to a wire rack to cool.
• Beat the cream cheese, milk, maple syrup, and the 1/8 tsp salt with an electric mixer in a medium bowl until smooth (1 to 2 minutes).
• Drizzle the pop tarts with the glaze, dividing evenly.