Pumpkin Spice Pop Tarts (Paleo/Gluten Free) (Edit recipe)

Pop tarts plus a kiss of the Fall season with a tasty pumpkin filling. There had to be an addition of chocolate via the frosting, because I think that pumpkin and chocolate are so lovely together. These are such a fun twist on a childhood treat and are made so easily using either our PIE CRUST MIX in collaboration with Legit Bread Company or our OG PIE CRUST RECIPE. Either way, you’re gonna love these!

30 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	102
Fat:	3 g
Carbohydrates:	18 g
Protein:	1 g
Cholesterol:	8 g
Sodium:	59 mg
Fiber:	1 g
Sugars:	14 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 6

Ingredients

1 whole Back Porch Paleo's Grain-Free Pie Crust with Legit Bread Company

pumpkin filling

.5 cup Pumpkin Purée
1.5 Tbsp Unsalted Butter, softened, can sub ghee
1.5 Tbsp Pure Maple Syrup
.125 tsp Sea Salt
1 pinch ground Nutmeg
1 pinch ground Cloves

chocolate glaze

.5 cup Powdered Sugar, +2 tbsp, can sub maple powdered sugar
1 Tbsp Cocoa Powder
.5 - 1 Tbsp Almond Milk, or milk of choice, or as desired for consistency
.25 tsp Pure Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare pie crust as instructed, divide in half. Place in a bowl, cover with plastic and set aside. Preheat the oven to 400° and line the baking sheet with parchment paper or liner.
Add filling ingredients to a small bowl and stir to combine, set aside.
Remove one half of the dough, leave the other covered in the bowl. You’ll be making 6 “bottoms” measuring 3”x4” each. Roll out to about ¼“ thick and using a ruler or your paper template, cut out your bottoms, re-rolling dough to get 6-7 small rectangles. Place them on your prepared baking sheet evenly spaced.
Using a pastry brush, egg wash each of the “bottoms” and spoon approximately ½ – 1 tbsp of filling in the center.
Using the remaining half of dough, roll out the same as you did for the bottoms, getting 6-7 “tops” measuring 3”x4” each. Brush each “top” with egg wash and lay that side down onto the “bottom” covering filling. Gently press all edges to seal and then finish using the tines of a fork. Using a toothpick, place several holes in the top to allow for steam while baking.
Place in the oven and bake for 10 minutes. Remove and brush each top with remaining egg wash, place back in the oven and continue baking until golden brown. Approximately 15-20 minutes. If not using the egg wash, bake for 20-25 minutes or until golden brown. Remove from the oven and place on a cooling rack.
While pop tarts bake/cool, make glaze by adding all ingredients together and stir until well combined. Once cooled, spoon onto each pop tart or thin out the glaze and drizzle on top.

Notes

For an added touch, mix up the glaze without the cocoa and spoon a tablespoon or so into another bowl. Then add the cocoa to the main glaze and combine. Once the chocolate glaze is on the tarts & has set up, drizzle the “plain” glaze on top and sprinkle with a bit of pumpkin pie spice.