-
1
In a medium-sized bowl, whisk together pumpkin puree, mashed banana, almond milk, brown sugar, vanilla extract, cinnamon, ginger, nutmeg and cloves until well combined. Chill in the refrigerator while dough is being prepared.
-
2
Place flour, salt and sugar in a food processor and pulse to combine. Add coconut oil and pulse until a crumbly texture forms. Gradually add 1/3 cup water and continue to pulse until dough just begins to come together. Add more water if necessary.
-
3
Turn dough onto a clean, dry surface that has been dusted with flour and knead into a flat disk. Cut disk in half, and working with 1 piece of dough at a time, roll out onto a floured surface slightly larger than 12 inches by 10 inches and about 1/8 inch thickness. Trim dough with a pizza cutter into a 12-inch by 10-inch rectangle, then cut into eight 5-inch by 3-inch rectangles.
-
4
Arrange 4 of the rectangles spaced evenly apart on a baking sheet lined with parchment paper. Spoon about 1 tablespoon of pumpkin filling into the center of each rectangle, spreading evenly but leaving empty space on each side so that the filling does not spill outside the edges when baking. Dampen fingertips with water and dab along uncoated edges of pop tarts. Top each with another rectangle, then press to seal edges with fingertips or the tines of a fork. Cut a few slits in the top of each pop tart to allow steam to vent. Repeat process with remaining disk of dough for a total of 8 pop tarts. Cover and chill for at least 1 hour before baking.
-
5
While pop tarts are chilling, make the maple glaze by whisking together powdered sugar, almond milk and maple extract until a thick but spreadable consistency is reached. If glaze is too runny, gradually add more powdered sugar. If too thick, whisk in more almond milk 1 teaspoon at a time.
-
6
Preheat oven to 375u00b0F. Bake tarts until golden, rotating racks once halfway through baking, about 25-30 minutes. Remove from oven and transfer to a wire rack to cool completely before icing.
