Main Dishes

Pumpkin Pop Tarts

October 22, 2013

Using refrigerated pie crust makes these fun fall treats fast and easy to make. They taste like mini pumpkin pies!

•For Crust:
•2 packages (14 oz each) refrigerated pie crusts
•1 egg, slightly beaten
•For Filling:
•¾ cup canned pureed pumpkin (not pumpkin pie filling)
•1 large egg
•¼ teaspoon salt
•¾ teaspoon pumpkin pie spice
•? cup sugar
•For glaze:
•½ cup powdered sugar
•2 Tablespoons milk
•Red and yellow food coloring

Remove the pie crusts from the refrigerator and allow them to come to room temperature (approximately 15 minutes). Meanwhile, prepare the filling by whisking together all ingredients in a medium bowl. ...
See the full directions on my site

Nutritions

Calories
45

Sodium
86mg
3% DV

Fat
0.92g
1% DV

Protein
1g
2% DV

Carbs
8g
2% DV

Fiber
0.2g
0% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 0.36g 1%

Polysaturated Fat 0.21g 1%

Monosaturated Fat 0.35g 2%

Cholesterol 26mg 8%

Sodium 86mg 3%

Potassium 53mg 1%

Protein 1g 2%

% DAILY VALUE^*

Total Carbohydrate

Fiber 0.2g 0%

Sugar 7g 15%

Vitamin A 848IU 16%

Vitamin B6 0.1mg 5%

Vitamin C 1mg 1%

Calcium 12mg 1%

Iron 0.23mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Halloween Breakfast Baked

Pumpkin Pop Tarts

Using refrigerated pie crust makes these fun fall treats fast and easy to make. They taste like mini pumpkin pies!

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