Pumpkin Pie Pop Tarts

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Were you one of those kids/teens/young adults who would often get fueled by your morning Pop Tarts? I certainly was. I think I ate more of those things during college than my parents ever allowed me to have growing up. My flavor of choice was the brown sugar cinnamon. I'd grab a package on my way out the door and eat it in my first class.  No toaster, no heating, I'd just enjoy that sugary goodness straight out of the package. 

Of course, now that I'm older and have an understanding of proper nutrition, I am appalled at my younger self for eating in such a manner.  I've got to give her some slack though, because those pop tarts really were delicious. 

With my younger self in mind, and the cool autumn air circulating around me, I decided I'd take a healthy, fall twist on those classic pop tarts. And so a vision of these gluten free, sugar free Pumpkin Pie Pop Tarts came to me. The vision was for pumpkin sweetened with pure maple syrup and spiced with the flavors of fall, then baked into a delicate, yet firm shortbread crust.  

The result was almost my perfect vision. The flavors were spot on, but the crust fell apart.

Normally I wouldn't post a recipe that didn't work out exactly as I'd wanted it too, but these were just too delicious, despite their crumbly nature, not to share. You won't be able to grab these pop tarts and go, like you see kids doing on the Kellogg's commercials. However, as long as you have a plate under them and a fork to eat them with, you won't be disappointed. 

I'm going to continue to work on this recipe and hopefully come up with a cookbook worthy version soon. For now, however, I present you with my crumbly, delectable Gluten Free, Vegan Pumpkin Pie Pop Tarts. 

Pumpkin Pie Pop Tarts 

Filling 

1/2 Cup pumpkin puree 

1/2 teaspoon cinnamon 

1/4 teaspoon allspice 

1/4 teaspoon cardamon

pinch ground cloves 

pinch nutmeg

2 Tablespoons maple syrup

Combine everything in a bowl and mix with a spoon until smooth and spices are well incorporated.

Gluten Free Shortbread Crust
Ingredients
1 Cups all purpose gluten free flour (or a mix)
1/2 teaspoon xanthum gum
1/4 Cup coconut oil

1 Tablespoon maple syrup

Preheat oven to 350 degrees.
1. Combine dry ingredients. Cut oil into flour mixture until a crumb like texture forms. Add maple syrup. Work dough with hands until soft and form into ball. 

2. Cut dough into four pieces, about an inch think. Line a cutting board or counter with parchment paper or plastic wrap. Place one piece of dough down and cover with another piece of parchment or plastic. Roll into a rectangular shape, about 1/4" thin. Trim the excess dough with a knife to create straight edges; set excess aside to re-roll. Using a spatula, transfer to a parchment lined baking sheet. Continue with remaining pieces of dough.

3. When you are finished rolling your dough pieces, use excess dough to create additional rectangles. You should have an even number of rectangles. Into the center of half of the rectangles, spoon about 1 1/2 Tablespoons of pumpkin filling. 

4. Use the remaining rectangles to cover the pumpkin filling. Gently press the top and bottom pastry together, then go around the edges with a fork to crease. Your dough has probably gotten warm and soft by this point, so pop the tray into the freezer for 5 minutes. 

5. Remove tray from freezer and place in oven.  Bake for about 20 to 25 minutes, until edges are very lightly browned. Set tray aside to allow pop tarts to cool completely. The crust will firm as it cools, so don't try to remove it from the tray until cooled or it will crumble to pieces.

6. Once cooled, top with pumpkin drizzle (recipe below), if desired, or eat plain. Goes great with a chai tea or a cold glass of almond milk!

Pumpkin Drizzle Makes about ½ C

¼ C pumpkin puree

1/4 tsp cinnamon

¼ tsp orange extract

2 T maple syrup

2 T almond, or coconut milk 

Add everything to a medium bowl or blender and whisk or blend until smooth.