Go Back

Maple-Glazed Pumpkin Poptarts

Delightful Maple-Glazed Pumpkin Poptarts with a flaky crust and warm spiced pumpkin filling, perfect for any cozy occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 poptarts
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup pumpkin puree Ensure it's pure pumpkin and not pumpkin pie filling.
  • 1/2 cup maple syrup Use pure maple syrup for best flavor.
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
For the crust and glaze
  • 1 package refrigerated pie crusts Ensure Halal compliance.
  • 1 cup powdered sugar
  • 2-3 tablespoons milk Add as needed to reach desired consistency.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a medium-sized bowl, mix together the pumpkin puree, maple syrup, cinnamon, nutmeg, and ginger until well combined. Set aside.
  3. On a lightly floured surface, roll out the refrigerated pie crusts to about 1/8 inch thickness.
  4. Cut the dough into rectangles (approximately 3x4 inches). Place about a tablespoon of the pumpkin filling onto the center of half of the rectangles. Use a brush dipped in water to wet the edges.
  5. Top with another rectangle and seal the edges by pressing down with a fork.
Baking
  1. Place the assembled poptarts on a baking sheet lined with parchment paper.
  2. Bake for 15-20 minutes, or until golden brown.
Glazing and Serving
  1. In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  2. Once the poptarts have cooled, drizzle the glaze over them.
  3. Let the glaze set for a few minutes, then serve warm or at room temperature.

Notes

For a healthier twist, consider using whole wheat pie crusts. Avoid overfilling to prevent bursting while baking. Store in an airtight container for up to 3 days at room temperature or refrigerate for 1 week.