Filling:
- 1 ¼ cups pumpkin puree
- 1 cup brown sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Pop-tart:
- 2 sheets vegan puff pastry, about 9 ½ x 11 ¾ inches each, Use my homemade recipe or frozen gluten-free puff pastry sheets from Sweet Loren’s
Vegan egg wash:
- 3 tablespoons vegan milk, 44 mL, preferably one with a high protein content
- 1 teaspoon maple/agave syrup, 6.75 g
- 1 teaspoon regular/Dijon mustard, 5 g
Frosting:
- 1 cup powdered sugar
- 2 tablespoons vegan milk
- ¼ teaspoon pumpkin pie spice
- Pinch of salt and vanilla extract
Make and Bake Pop Tart:
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Preheat your oven to 400°F (200°C) and a line a baking sheet with parchment paper.
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In a medium bowl, mix together the pumpkin puree, brown sugar, pumpkin spice, vanilla extract, and cornstarch until fully combined. Set aside.
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Roll out the puff pastry sheets. Mine were 9 1⁄2 x 11 3⁄4 inches, slightly larger is fine.
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Place one sheet of puff pastry on the lined baking sheet.
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Spread the pumpkin filling evenly across the puff pastry, leaving a small border around the edges.
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In a small bowl, whisk together the vegan milk, maple syrup, and mustard to create the vegan egg wash.
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Brush the egg wash around the border.
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Place the second puff pastry sheet on top, covering the filling.
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Use a fork to crimp the edges all the way around to seal the pop tart.
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Poke small holes across the top of the puff pastry with a fork to allow steam to escape.
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Brush the entire top of the pop-tart with the rest of the vegan egg wash.
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Bake in the oven for 15-20 minutes, or until golden brown and puffed up.
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Let the giant pop tart cool slightly after baking.
Make Frosting and Finish Pop Tart:
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In a small bowl, whisk together the powdered sugar, vegan milk, pumpkin pie spice, and salt and vanilla.
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Once the pop tart has cooled slightly (at least 15 minutes), spread the frosting over the top.
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After the frosting has set and the pop tart has cooled fully, cut the giant pop tart into 8 pieces. I cut once down the length in the middle, then 3 times across the width for 8 total pop tarts.
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Enjoy your giant Pumpkin Pop Tart!
- Room temperature: These pop tarts can be stored at room temperature in an airtight container for up to 2 days. Just be sure to let them cool completely before storing so they retain their flakiness.
- Freezer: To freeze these pumpkin pop tarts, assemble them up to the point of baking. Place on a lined baking sheet and freeze until solid, then wrap tightly in plastic, followed by foil. When ready to enjoy, simply bake from frozen, adding a few extra minutes to the baking time.
Calories: 528kcal, Carbohydrates: 75g, Protein: 5g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Sodium: 182mg, Potassium: 159mg, Fiber: 2g, Sugar: 44g, Vitamin A: 5960IU, Vitamin C: 2mg, Calcium: 54mg, Iron: 2mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
