Description
This delightful Pumpkin Pop Tarts recipe features a flaky vegan puff pastry filled with a spiced pumpkin puree mixture. Topped with a smooth, lightly spiced vegan frosting, these homemade pop tarts are perfect for a cozy fall breakfast or snack. Easy to make and baked to golden perfection, they offer a comforting autumnal twist on a classic treat.
Ingredients
Filling:
- 1 ¼ cups pumpkin puree
- 1 cup brown sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Pop-tart:
- 2 sheets vegan puff pastry, about 9 ½ x 11 ¾ inches each (use homemade or frozen gluten-free puff pastry)
Vegan Egg Wash:
- 3 tablespoons vegan milk, preferably high protein (44 mL)
- 1 teaspoon maple or agave syrup (6.75 g)
- 1 teaspoon regular or Dijon mustard (5 g)
Frosting:
- 1 cup powdered sugar
- 2 tablespoons vegan milk
- ¼ teaspoon pumpkin pie spice
- Pinch of salt
- Vanilla extract (to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the pop tarts.
- Prepare Filling: In a medium bowl, combine the pumpkin puree, brown sugar, pumpkin spice, vanilla extract, and cornstarch. Mix thoroughly until fully blended to form the pumpkin filling. Set aside.
- Roll Puff Pastry: Roll out the vegan puff pastry sheets to approximately 9 ½ x 11 ¾ inches each. Slightly larger sheets are acceptable.
- Assemble Base Layer: Place one sheet of puff pastry on the lined baking sheet and spread the prepared pumpkin filling evenly over it, leaving a small border all around the edges.
- Make Vegan Egg Wash: In a small bowl, whisk together the vegan milk, maple or agave syrup, and mustard to create a vegan egg wash for sealing and glazing.
- Seal Pop Tart: Brush the vegan egg wash around the pumpkin filling border on the first pastry sheet. Cover with the second puff pastry sheet. Press edges together and use a fork to crimp all around, sealing the filling inside.
- Vent and Glaze: Pierce small holes in the top pastry sheet with a fork to allow steam to escape during baking. Brush the entire top surface with the remaining vegan egg wash for a golden finish.
- Bake Pop Tart: Bake in the preheated oven for 15 to 20 minutes or until the pastry is golden brown and puffed up.
- Cool Before Frosting: Allow the giant pop tart to cool slightly for at least 15 minutes after baking.
- Make Frosting: Whisk together powdered sugar, vegan milk, pumpkin pie spice, salt, and vanilla extract to form a smooth frosting.
- Frost and Serve: Spread the frosting evenly on the top of the slightly cooled pop tart. Let the frosting set and the pop tart cool completely. Slice into 8 pieces (cut once lengthwise down the middle, then three times across the width) and enjoy.
Notes
- For best results, use high-protein vegan milk (such as soy milk) in the egg wash for better browning and sheen.
- You can substitute the pumpkin pie spice with a mix of cinnamon, nutmeg, cloves, and ginger if unavailable.
- Ensure the pastry edges are well sealed to prevent the filling from leaking during baking.
- Allow the pop tart to cool sufficiently before frosting to prevent melting the frosting.
- This recipe is vegan and can be made gluten-free by using gluten-free puff pastry sheets.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
