How to Make Pumpkin Pie Pop Tarts
Looking for the perfect finger food to serve up at this year’s Halloween bash? One that’s so easy to prepare and even more delicious to eat? Look no further – these adorable pumpkin pie pop tarts are as tasty as they are charming, offering seasonal pumpkin flavourings wrapped up in crunchy baked pastry. They’re bound to leave your party guests and trick-or-treaters alike begging for more!
- 320g of All-Purpose Flour
- 1 tsp of Salt
- 12g of Sugar
- 170g of Chilled Butter
- 110g of Vegetable Shortening
- 6-8 tbsp of Cold Water
- 110g of Unsweetened Pumpkin Puree
- 25g tbsp of Brown Sugar
- 1/4 tsp of Pumpkin Pie Spice
- Flour (for rolling out the dough)
- Food Processor
- Rolling Pin
- Backing Tray
- Mixing Bowl
- Pumpkin-Shaped Cookie Cutter
METHOD: Cute-As-Can-Be Pumpkin Pie Pop Tarts
- First, let’s prepare the pastry case. Add the flour, salt and sugar to a food processor and blend. Next, cut your chilled butter into cubes and add this to the dry mixture in the food processor, along with the vegetable shortening. Pulse the mixture until you achieve a crumb-like texture.
- Drizzle in the chilled water as you continue to pulse the mixture in the food processor. To test if your dough is ready, squeeze together a ball of it in your fist; if it holds together when you let go, it’s ready to roll!
- Remove the dough from the food processor and form it into a flattened ball shape. Wrap this in clingfilm and place it in the refrigerator until you’re ready to use it.
- Preheat your oven to 200°C (180°C fan or gas mark 6) and prepare a baking tray by lining it with parchment paper.
- Add the pumpkin puree, sugar and spice to a small bowl, and stir together until evenly mixed – ready to fill your pumpkin pop tarts with!
- Once your dough has had time to chill, remove it from the fridge, dust your work surface with flour, and roll out the dough to about half a centimetre in thickness. Use a pumpkin-shaped cookie cutter to cut out an even number of pumpkin shapes, and use a sharp knife to cut faces or pumpkin detailing into half of these.
- Take one of the pumpkin cut-outs without any detailing, and lay it flat on your floured work surface. Add a heaped teaspoon of the filling you made in step 5 to its centre, and use the back of the spoon to spread this almost right to the edges of the shape.
- Next, use your fingertip or a brush to lightly dab the edges of the shape with cold water, then take a pumpkin cut-out that features a face and lay this over the top of the filling. Lightly squeeze the pastry edges together to seal.
- Repeat step 6 until all of your pop tarts have been filled and sealed, then place them all on the baking tray you prepped in step 4.
- Put them in the oven and bake for around 18 minutes, or until golden brown. Once baked, remove them from the oven and set them aside to cool before serving!