If you're following along with my free preschool curriculum, this week we are studying All About Pumpkins! I decided to try this super easy recipe for Natalie (and myself obviously) that only uses a couple of ingredients and spices. If you have a free hour this holiday season, be sure to make this delicious homemade treat for your family!
2 refrigerated pie crusts
1/2 can pumpkin puree
2 teaspoons of sugar
1/2 cup powdered sugar
1 teaspoon milk
pumpkin spice or ground cinnamon, ginger, and cloves
This recipes makes 6 pop-tarts.
Let your pie crusts come to room temperature before unrolling. Preheat your oven to 415 degrees.
In a small bowl, mix your pumpkin (only half the can,) sugar, and pumpkin spices. You only need 6 heaping tablespoons total. Scramble your egg in a small bowl and pour half into your pumpkin mixture, save the rest for later.
Once your pie crusts are nice and pliable, use a rolling pin to roll them out a little larger and thinner. Use a ruler to cut 6 - 3"x4" rectangles from each crust. Place 6 rectangles on a parchment lined baking sheet.
Dollop 1 heaping table spoon of pumpkin mixture on each of your 6 rectangles, leave more room around the edge than you think.
Place your remaining 6 rectangles on top and gently press with your fingers around the edge. Use a fork to crimp the edges tightly together and then to prick 3 rows of holes across the top.
Brush the tops of your pop-tarts with the remaining egg.
Place in your oven for 16-18 minutes. When done, move to a cooling rack for at least 5 minutes.
For the Icing
In a small bowl, mix your powdered sugar, pumpkin spices, and a tiny splash of milk. You can make it more or less thick as you prefer. Do not add too much milk or you will need cups and cups of powdered sugar to thicken in. Literally a tiny splash will suffice.
When your pop-tarts are cool to the touch, you can spoon your icing on top. It should set up in just a couple of minutes but you can hurry them along in the fridge!