Pumpkin Pocket Pies (Or Pop Tarts!) – a delicious recipe with Pie Crusts, Egg, Pie Spice, Powdered Sugar, Vanilla, Maple Syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare crusts: Prepare your favorite (2) pie crust recipe, or buy a box of 2. Roll out pie crusts and cut each circle into quarters, making 8 total pieces from the 2 crusts.
2
Prepare filling: Beat egg. Add in the can of pumpkin pie filling, and pumpkin pie spice (pass on this if you don't like your pie as spicy).
3
Assemble pies: Take each pie quarter piece and put a few tablespoons full of the filling in the middle. Fold over and seal edges. If your filling is a bit runny or loose, then fold edges back over themselves before crimping and sealing. You want the pies full, but not bulging.
4
Bake pies: Put pies on baking sheet and prick each one with a fork on top so steam can escape. Bake pies at 400F for 12-15 minutes or until crust is golden brown.
5
Prepare glaze: combine powdered sugar, vanilla and maple syrup. Add in milk as needed to get a slightly liquid glaze consistency, as thick as you desire. Drizzle over top of pocket pies and let dry. Add another drizzle to layer as much as you desire.
6
These can be eaten cold or warmed in a toaster or microwave. Refrigerate for up to one week.
167
kcal
Calories
3
g
Fat
33
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 package 2 Pie Crusts, 1 whole Egg, 1 can 15 Oz Pumpkin Pie Filling, 1 Tablespoon Pumpkin Pie Spice, and more.
Yes, Pumpkin Pocket Pies (Or Pop Tarts!) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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