Catherine McCord's Pumpkin Pie "Pop Tarts"
Pumpkin Pie Bites
Pumpkin Pie "Pop Tarts" Recipe: Use store-bought pie crust for a time-saving tip.
- 1/2 cup Pumpkin Puree
- 2 tablespoons packed Brown Sugar
- 1/4 teaspoon Pumpkin Pie Spice
- Flour (for rolling out dough)
- 1 package pre-made Pie Crust
Catherine McCord Gets Cooking - 1
1/2 cup Pumpkin Puree
2 tablespoons packed Brown Sugar
1/4 teaspoon Pumpkin Pie Spice
Preheat the oven to 400°F. In a bowl, combine the pumpkin puree, brown sugar, and pumpkin pie spice.
Flour (for rolling out dough)
1 package pre-made Pie Crust
On a lightly floured surface, roll out the pie crust to 1/4-inch thick and, using a pumpkin-shaped cookie cutter, cut out about 20 pumpkin shapes. To make faces on your pumpkins, use a paring knife to cut out triangle eyes and a zigzag mouth on half of the pumpkins.
Place one pumpkin (without a face) on a lightly floured work surface and place 2 teaspoons of the filling in the center. Lightly dip your index finger into a cup of water and “brush” the border of the dough with the water. This will allow the 2 sides of the dough to adhere to one another. Top with a cutout pumpkin (with a face) and lightly press the edges together. Repeat to make the rest of the pumpkin tarts.
Place the tarts on a parchment or Silpat-lined baking sheet and bake for 18 minutes, or until golden. Set the tarts aside to cool. To freeze: after assembling all of your tarts, place them on a baking sheet and freeze for 1 hour. Place the tarts in a ziplock bag, label, and freeze for up to 3 months. To bake, follow the baking instructions and add an extra 2 minutes to the baking time.
1. To get kids to help in the kitchen, teach them to use pinching fingers to keep the amounts controlled in their hands.
2. Sit with your kids, and figure out their ten favorite ingredients, and keep them stocked in your pantry or fridge, so you can always make a meal they’ll enjoy.
3. Use different fillings and make them in different shapes for different holidays.