Giant Pumpkin Poptart 🎃🍁
Giant Pumpkin Poptart 😍 recipe below a must for fall!!
Ingredients:
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 puff pastry (about 9 ½ x 11 ¾ inches each) PS I used gluten free puff pastry sheets from sweet Loren's if you're gluten free!
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 plant-based milk
- ¼ teaspoon pumpkin pie spice
- pinch of salt and vanilla extract
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, mix together the pumpkin puree, brown sugar, pumpkin spice, vanilla extract, and cornstarch until fully combined. Set aside.
3. Roll out the puff pastry sheets. Mine were 9 ½ x 11 ¾ inches, slightly larger is fine.
4. Place one sheet of puff pastry on a lined baking sheet.
5. Spread the pumpkin filling evenly across the puff pastry, leaving a small border around the edges.
6. In a small bowl, whisk together the vegan milk, maple syrup, and mustard to create the vegan egg wash.
7. Brush the egg wash around the border.
8. Place the second puff pastry sheet on top, covering the filling.
9. Use a fork to crimp the edges all the way around to seal the pop-tart.
10. Poke small holes across the top of the puff pastry with a fork to allow steam to escape.
10. Brush the entire top of the pop-tart with the rest of the vegan egg wash.
11. Bake in the oven for 15-20 minutes, or until golden brown and puffed up.
12. Let the giant pop-tart cool slightly after baking.
For the Frosting:
1. In a small bowl, whisk together the powdered sugar, vegan milk, pumpkin pie spice, and salt and vanilla.
2. Once the pop-tart has cooled slightly (at least 15 minutes, spread the frosting over the top.
3. After the frosting has set and the poptart 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.
Enjoy your giant Pumpkin Pop-tart!
#falldesserts #vegandessert #cozyvibes #fallbaking #pumpkinseason #pumpkinrecipes #poptarts
These are a delightful blend of warm spices and sweet pumpkin filling, wrapped in a flaky, golden crust. Perfectly spiced and drizzled with icing, they make for a cozy and flavorful dessert treat!
Check out even more fall and pumpkin recipes on my blog https://jessicainthekitchen.com !! 🎃🍂🍁
Some notes that couldn't fit in the caption:
Freezing the pumpkin pop tarts - freeze them all on a baking sheet separated for one hour so they flash freeze. Then you can store them in a freezer bag on top of each other!
I would recommend thawing them to room temp then in your oven or air fryer at 170F for 5-10 minutes to heat through. That way the icing won't crisp up weirdly and it'll be just like freshly baked ☺️.
I recommend letting them cool fully or as close to fully before cutting for the cleanest cuts and so the setting sets. I let mine cool for 2 hours BUT if you really want some right now (I don't blame you!) let it cool at least 30 minutes just know it may not be that perfect set filling! ☺️ Enjoy!
As fall approaches, pumpkin-flavored treats become a seasonal favorite. This Giant Pumpkin Poptart stands out not just for its size but for its rich, spiced filling that embraces the warmth of the season. Pumpkin recipes are inspired by traditional flavors, and the inclusion of spices like cinnamon and nutmeg makes each bite reminiscent of freshly baked pumpkin pie. The versatility of this Giant Poptart lies in its adaptability. You can easily modify the recipe for dietary preferences, such as using gluten-free pastry or plant-based ingredients, making it accessible for everyone. Additionally, consider adding chocolate chips or nuts to the filling for a unique twist on the standard recipe. For optimal preparation, ensure that your pumpkin puree is well-blended with sugar and spices to avoid a watery filling. Preheating the oven to the right temperature ensures a perfectly golden crust, while the vegan egg wash gives it a beautiful sheen. Not only is this dessert a feast for the eyes, but it also freezes beautifully. If you want to prepare ahead, flash-freezing individual slices or the whole poptart allows you to enjoy it at your convenience. Simply bake from frozen for a freshly baked taste any time! Enjoy these delightful poptarts at gatherings, during cozy evenings, or as a festive treat for Halloween and Thanksgiving celebrations.
It’s still summer until September 22