If you are visiting this page, you are probably a lover of delicious recipes and may even be a “foodie.” Life is meant to be enjoyed and isn’t food a large part of that? It is for me and I can’t imagine going without it.
As I mentioned in an earlier post, I am so excited to be hosting an online virtual food drive to benefit the more than 16 million children struggling with hunger in the U.S. As a mother of two beautiful children, this is a cause that gets to me on a personal level. I can’t imagine my children going without, and making delicious meals for them is the highlight of my day. I have often wondered about the children who go without and wish that they could be a part of my table as well.
In that spirit, I have found a way to do just that and so can you! I have partnered with the Unilever’s Project Sunlight and Feeding America in their effort to end child hunger in America. I have set up an official Cooking Classy virtual food drive. I will be personally donating and urge you to do the same.
Please visit the Cooking Classy Virtual Food Drive page and donate. I have set a goal of $1,000 and hope that you will help me reach it! Any amount will help! Let’s help end child hunger in america together!
Now for these delicious Pumpkin Pie Pop Tarts, you guys have got to try these! They are melt-in-your mouth delicious and they’re no doubt one of the best things I’ve made this fall. Something that qualifies for a breakfast pastry or a dessert has got to be good, right? They have a perfectly spiced and creamy pumpkin pie filling which is surrounded by the most amazingly flaky pie-like crust and they’re finished with a simple and sweet vanilla frosting to generously cover. How could you go wrong here? You are basically getting a hand holdable pumpkin pie with the bonus of an icing an sprinkles. And we are talking like 1,000 times better than what you could get in a box, trust me I’ve tried some.
These would be perfect to serve to family or guests for Thanksgiving breakfast. They can be made weeks in advance so you won’t have to worry that day what you are going to make, they’ll just be waiting to be baked in the freezer. I love that these are something that everyone will enjoy, both young and old alike, so no matter whom you are serving them to they are nearly guaranteed to be a hit.
I think I better go have another before they disappear, they’re calling my name and I just can’t resist. Enjoy!
And please don’t forget to donate to such a great cause! Thanks so much for your help, it is so appreciated!
- 2 cups + 2 Tbsp all-purpose flour, plus more for rolling
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup unsalted butter, cold and diced into 1/2-inch cubes
- 4 - 5 Tbsp ice water
- 1 cup pumpkin puree
- 1/4 cup (2 oz) cream cheese, softened slightly (just don't melt)
- 2 Tbsp granulated sugar
- 2 Tbsp packed light-brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp of nutmeg
- 1/8 tsp allspice
- 1 pinch salt
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- 2 Tbsp half and half, plus more as needed
- 1/4 tsp vanilla extract
- For the crust:
- In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won't really come together in pieces much at this point, so don't over-process, just pulse until butter is no longer in large pieces). Add 4 Tbsp water and pulse several times, if it doesn't come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour. Meanwhile prepare filling.
- For the pumpkin pie filling:
- To a mixing bowl, add cream cheese, granulated sugar and brown sugar. Using a rubber spatula, stir mixture to blend, while running spatula against bowl to smooth any lumps. Lay pumpkin puree on several layers of paper towels. Wrap and press to soak some of the excess moisture from pumpkin, until you have 3/4 cup pumpkin puree. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg, allspice and salt and stir. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble pop tarts.
- To assemble pop tarts:
- Line two large, rimmed baking sheets with parchment paper or Silpats. Working with 1 chilled disk of dough at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite).
- Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread a slightly heaping 1 1/2 tablespoons of pumpkin pie filling evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Dampen fingertips with water and run along uncoated edges of pop tarts. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn't seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing). Poke the top center of each tart 3 times with a fork. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough.
- After chilling, position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 - 30 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely before icing.
- For the icing:
- In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.
- Recipe source: crusted adapted from Bon Appetit filling and icing - Cooking Classy
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