Some people wait all year for the return of the Pumpkin Spice Latte. For me, I can’t resist a box of Pumpkin Pie Pop-Tarts. There’s something about the crackly, sugary frosting combined with the pumpkin pie filling that gets me, though I’ve always felt the crust could use an upgrade (less chalky and crumbly, more buttery and flaky). After making strawberry jam-filled Tiny Tarts this summer, I had to come up with a pumpkin pie variety.

These treats require a tiny bit more effort, since you’ve got to whip up the filling, but that’s literally all it takes: measure and mix. Then it’s ready to dollop onto pie crust (store-bought or homemade; that’s your call, though I readily take the shortcut via Pillsbury).

The Halloween dot sprinkles are a Target find (Toil & Trouble, $2), though Amazon also sells a more autumnal variety, which makes this an easy treat to serve during Thanksgiving brunch or as a take-home gift to get people (aka YOU) through Black Friday.

Pumpkin Pie Tiny Tarts

A creamy pumpkin pie filling takes these mini tarts over-the-top, and they're so easy to make

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 12 tarts

Course: Breakfast, Dessert, Snack

Cuisine: American, French

Ingredients Method

Ingredients

  

• 1 store-bought pie crust, thawed and unrolled

Pumpkin Pie Filling

• 1/4 c pumpkin puree
• 1 tbsp brown sugar
• 1/4 tsp vanilla extract
• 1/8 tsp salt
• 1/8 tsp cinnamon
• 2 tbsp milk (for sealing dough)

Frosting

• 2/3 c confectioners sugar
• 1 tbsp water
• 1/2 tsp vanilla extract
• 2 tbsp sprinkles

Method

 

1. Preheat oven to 400 degrees F. As it heats, slice pie dough into 1" by 2" rectangles and place on a parchment-lined baking sheet.
2. In a medium-sized bowl, combine pumpkin puree, brown sugar, vanilla, salt and cinnamon. Spoon about half a teaspoon full on one side of each dough rectangle. Dip your finger into the milk and trace the edge of each rectangle, then fold the dough in half, like you're closing a book, to create the mini tart.
3. Use a fork to crimp the edges of each tart. Brush the tops of each one with remaining milk. Place them on a parchment-lined baking sheet and bake for 12 to 14 minutes, or until lightly golden. Set aside to cool.
4. As the pastries cool, make the glaze: In another medium-sized bowl, add confectioners' sugar, water and vanilla. Whisk to combine. You may need to add a little more water or sugar to get it the consistency you like; I prefer it about as thick as pancake batter. Spread on cooled pastries and top with sprinkles before serving.