PUMPKIN PIE POPTARTS – VEGAN ADAPTABLE

August 03, 2015

::crust:: (double the recipe to make more than 11)
2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks butter, cut into cubes, and ice cold
1 tablespoon ground flax seed + 3 tablespoons water {do this first and set aside!}
2 tablespoons milk
1/4 teaspoon cinnamon
dash of nutmeg
1/4 teaspoon salt
flour for rolling out the dough

::filling::
3/4 cup pumpkin puree
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter
1/4 to 1/2 cup brown sugar {start with the 4th and taste, if you want it sweeter, add the rest}

::vanilla glaze::
1/3 cup milk
1 cup powdered sugar
1 teaspoon vanilla flavoring

::cinnamon drizzle::
1/3 cup milk
1 cup powdered sugar
1 teaspoon cinnamon

1. Preheat oven to 350 degrees. 2. In a medium sized bowl, whisk together the flour, sugar, and salt. Add the butter cubes, using a pastry cutter or fork, or your fingers; blend it until you have a wet...
See the full directions on my site

Nutritions

Calories
5788

Sodium
3838mg
159% DV

Fat
405g
623% DV

Protein
43g
87% DV

Carbs
467g
158% DV

Fiber
25g
101% DV