Next up in the “paleo pop tart” line up here on BACK PORCH PALEO is our PUMPKIN SPICE POP TARTS. It should come as no surprise that there had to be an addition of chocolate via the frosting! We think that pumpkin and chocolate are such a great flavor combo! These are such a fun twist on a childhood treat and so fun to get to enjoy them again!
To make these pumpkin paleo pop tarts, you will need to make our PIE CRUST recipe. Did you hear the news? You can now buy our PIE CRUST as a mix from LEGIT BREAD COMPANY! The pre-orders have begun! You can check out all the details over on our PIE CRUST MIX page. We are beyond excited!
For ease, you can make a pattern for each tart crust or you can free hand them with a ruler. It’s easiest to cut a piece of paper that is 6”x8” so you can lay that on the crust once it’s rolled out, cut out around it and with two more cuts, you’ve got 4 already done.
These do take a little prep work but having an adventure in the kitchen is so fun! Plus to have control over the ingredients makes all the difference! These are SO GOOD and being able to enjoy a childhood favorite again is such a warm fuzzy! We all need a few more warm fuzzies right about now don’t we?
These are so tasty and also freeze well. Enjoy!!!
A few of our other favorite recipes:
Links to our favorite items used in this recipe:
pumpkin spice pop tarts
Course: breakfast, treatDifficulty: moderate6
servings30
minutes25
minutespaleo pop tarts extrodiare
Ingredients
1 recipe of our PIE CRUST
- pumpkin filling
½ cup pumpkin puree
1 ½ tblsp grass fed butter, or ghee
1 ½ tblsp maple syrup
⅛ tsp Redmond Real Salt
Pinch of nutmeg (opt)
Pinch of cloves (opt)
- pumpkin glaze
½ cup + 2 tblsp maple powdered sugar
1 tblsp cocoa powder
½ tblsp coconut milk
¼ tsp vanilla
Directions
- Prepare pie crust as instructed, divide in half. Place in a bowl, cover with plastic and set aside. Pre-heat oven to 400° and line 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 tblsp 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.
**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.
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