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Mini Maple Pumpkin Poptarts

adapted from High Heels and Grills

Ingredients

Pastry

  • 1 refrigerated pie crust roll
  • 1/2 cup pumpkin puree
  • 1/3 cup brown sugar
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt

Glaze

  • 1/2 cup powdered sugar
  • 1/2 teaspoon maple syrup
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 375 degrees.
  2. Mix together pumpkin puree, brown sugar, maple syrup, pumpkin pie space and salt.
  3. Roll the pre-made pie crust out to form a rectangle, about 6x22.
  4. Cut in half down the middle.
  5. Cut each half into 8 equal smaller rectangles.
  6. Place 8 rectangles on a parchment lined baking sheet.
  7. Place a small spoonful of the mixture in the center and spread a little bit. Leave a little room around the edges.
  8. Top each with the other 8 rectangles.
  9. Crimp the edges with a fork.
  10. Bake for about 10 minutes, or until lightly browned.
  11. Mix together powdered sugar, maple syrup and milk in a small bowl.
  12. Once pot-tarts have cooled, spoon the glaze over the top of each one.