I don’t know what it is, but there is something about fall that just calls for warm fruit wrapped in a flaky buttery crust! In September we did apples, so now we’ve got to give pumpkins a fair chance at deliciousness! These pumpkin pie poptarts are so fun and easy to make. You will love them and they are so easy to get your child involved!
Start by prepping your crust. We used store-bought and it worked out perfectly fine. I rolled it out with my rolling pin a bit to get it to go a little further. You can cut your crust into a traditional rectangle shape if you want. I recommend trimming your pie crust circle into a square or rectangle and then cutting smaller 2×3 rectangles from that.
I was itching to use my new pumpkin cookie cutter so we used that this time around. If you cut into rectangles let your child try using a butter knife or a plastic knife, and with your help they can cut out the rectangles. Go ahead a guide them to make them close to the appropriate size. Of course they don’t need to be perfect, but you want the pairs of crust to somewhat fit to keep in the filling! If you use a cookie cutter it’s even easier for your child to cut the crust. Put half of your cut crusts on parchment or baking mat on a cookie sheet, set the other half aside, these will be the tops. Now you are ready to make the filling!
Your child can get really busy doing all the dumping and stirring! Dump in 1/2 cup pumpkin, 2T brown sugar, and 1/2t pumpkin pie spice. Then let your child mix it all together. Of course, they are getting a great fine motor workout with dumping and stirring, but don’t forget other things like talking about the color of the ingredients, feeling the texture, and smelling things as you dump them in! These are especially great for smelling with those great spices in the mix.
Once the pumpkin, sugar, and spice is well mixed have your child spoon about 1-2 teaspoons of the mixture onto each of the pie crust bottoms (we used 1 level teaspoon). I had them smooth it over so it didn’t stay in a lump in the middle. I speak from the experience of a chronic “over-filler,” make sure you put less filling inside the crust than you think you need. I would start with 1 teaspoon and probably leave it at that. It’s surprising how little surface area of crust there really is and if you get too much you will have pumpkin bursting out of the edges when they bake!
Next, dip a fingertip in some water and run it around the edges of the bottom crusts. Then, place the top on and crimp the edges with a fork to close the edges up securely. I cut lines into the poptarts, you could also just use a fork to poke some holes in the top to let the steam out and keep the edges from bursting open. Then, I brushed the poptarts with an egg wash. Sometimes I do this and sometimes I don’t, I guess I was feeling extra ambitious this time! Brushing it with the egg wash will give it better color and maybe a little better texture on the outside.
Bake at 350 degrees for 15-18 minutes and turn the oven light on so your child can watch them change (remember this is a scientific property too!). Once they are slightly golden brown take them out, let them cool a bit, and watch your child’s face turn to prideful delight when they finally get to try their delicious creation!
1/2 c pumpkin
2 T brown sugar
½ t pumpkin pie spice
1 package refrigerated pie crust
Roll out one half of the pie crust. Trim edges to make a rectangle then cut out smaller rectangles that are about 2″ by 3.” Repeat with second half of dough to make the tops. Set aside the dough, and combine pumpkin, brown sugar, and pumpkin pie spice. Spoon about 1-2 teaspoons of filling into each of the bottom halves of your pop-tarts. Brush edges with water and place the pop-tart “tops” on. Press the edges all the way around with a fork to seal shut. Bake at 350 degrees for 15-18 minutes or until golden brown.