🎃Homemade Glazed Pumpkin “PopTarts” 🎃


🎃Homemade Glazed Pumpkin "PopTarts" 🎃
Oh my Goodness I am in HEAVEN!!! Kids (and adults) will love this
  • 2 refrigerated pie crusts (the kind in the long boxes by pillsbury)
  • 1 cup pure pumpkin puree, fresh or canned
  • ⅔ cup light brown sugar, packed
  • 1 tsp. almond extract (can use vanilla or maple extract)
  • ½ tsp. pumpkin pie spice
  • Dash of salt
  • Dash of nutmeg (optional)
  • For the Glaze:
  • 1 cup powdered sugar
  • ½ tsp. almond extract
  • 2 Tbsp. milk
  1. Preheat oven to 375ºF.
  2. In a mixing bowl, mix together pumpkin puree, brown sugar, extract, pumpkin pie spice, nutmeg, and salt. Set to the side.
  3. Place pie crusts on a lightly floured surface and roll each one thin with a rolling pin. Cut each one into 8 rectangles. Use leftover to make up an odd shaped one 🙂
  4. Place a rectangles on a baking sheet sprayed with cooking spray and spoon about 2 tbsp of pumpkin mixture into the center of it and smooth to within a ¼ " of the edge, leaving enough room for crimping. Top with another pie crust rectangle.
  5. Using a fork, crimp the edges by placing the tip of your fork about ½ inch over the edge of the rectangle.
  6. Repeat these steps for the remaining "pop tarts".
  7. Bake for about 11 minutes, or until edges are lightly browned. Then cool completely.
  8. To make glaze~ Mix together all the ingredients for the glaze.
  9. Once poptarts have cooled, spoon the glaze over the top of them and wait until glazed hardens.

Enter your email address to subscribe to this Blog 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Check out our pumpkin products:  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/Catalog/ProductSearch.aspx?filter=&search=pumpkin


Bookmark the permalink.

Comments are closed