Pumpkin Pie Pop-Tart

We're diving straight into fall vibes with this copycat version of a Pumpkin Pie Pop-Tart. I used maple syrup, nutmeg, cinnamon, and pumpkin purée for the filling and made two different icings for this recipe. One icing is maple cream cheese (plant-based of course) topped with orange and lemon zest. The other is maple pumpkin with chia seeds (for color). Hope you enjoy this fall / Halloween inspired treat.

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Pumpkin Filling

2 cups pumpkin purée

1/2 cup maple syrup

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup water

1/4 cup tapioca starch (see step 1)

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Maple Cream Icing

1/4 cup plant-based butter

1 x 8 ounce package plant-based cream cheese

1/4 cup maple syrup

orange zest (topping)

lemon zest (topping)

‍

Pumpkin Icing

pumpkin purée

powdered sugar

water

chia seeds (topping)

‍

Additional Ingredients

plant-based pie crust

Directions

Combine 1/4 cup of tapioca starch with 2 tablespoons of hot water. Set aside

For Pumpkin FIlling, add pumpkin purée, maple syrup, cinnamon, nutmeg, and water to a saucepan. Stir and cook on medium heat, covered, for 10-15 minutes. Stir frequently

Add the tapioca starch liquid to the saucepan. Make sure the tapioca is mixed well with the water before incorporating. Turn off the heat and stir well until the filling becomes thick. Place the filling in the refrigerator for about 1 hour

Preheat oven to 325 degrees Fahrenheit

Prep and cut pie crust to the desired size for pop-tarts. Add a scoop of filling to the center of the pie crust and seal a top layer of dough to the bottom layer with a bit of water around the edges. Then, using a fork, press the prongs into the edges of the dough to prevent the filling from escaping. Make a small hole on the top of the dough to allow steam to escape

Bake until golden, for about 25 minutes. Every 10 minutes or so, puncture a few small holes in the top of the pastry to allow steam to escape

While baking, mix together the icing ingredients and set aside until pop-tarts have cooled slightly. Ice the pastries and enjoy!

‍

Shopping List

Pumpkin Filling

2 cups pumpkin purée

1/2 cup maple syrup

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup water

1/4 cup tapioca starch (see step 1)

‍

Maple Cream Icing

1/4 cup plant-based butter

1 x 8 ounce package plant-based cream cheese

1/4 cup maple syrup

orange zest (topping)

lemon zest (topping)

‍

Pumpkin Icing

pumpkin purée

powdered sugar

water

chia seeds (topping)

‍

Additional Ingredients

plant-based pie crust

Directions

Combine 1/4 cup of tapioca starch with 2 tablespoons of hot water. Set aside

For Pumpkin FIlling, add pumpkin purée, maple syrup, cinnamon, nutmeg, and water to a saucepan. Stir and cook on medium heat, covered, for 10-15 minutes. Stir frequently

Add the tapioca starch liquid to the saucepan. Make sure the tapioca is mixed well with the water before incorporating. Turn off the heat and stir well until the filling becomes thick. Place the filling in the refrigerator for about 1 hour

Preheat oven to 325 degrees Fahrenheit

Prep and cut pie crust to the desired size for pop-tarts. Add a scoop of filling to the center of the pie crust and seal a top layer of dough to the bottom layer with a bit of water around the edges. Then, using a fork, press the prongs into the edges of the dough to prevent the filling from escaping. Make a small hole on the top of the dough to allow steam to escape

Bake until golden, for about 25 minutes. Every 10 minutes or so, puncture a few small holes in the top of the pastry to allow steam to escape

While baking, mix together the icing ingredients and set aside until pop-tarts have cooled slightly. Ice the pastries and enjoy!

‍

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