Bake up these toasty Pumpkin Pie Pop Tarts – without the gluten!

This healthier (and tastier) version of pop tarts ditches the wheat, sugar, and processed ingredients. The moist filling tastes like cozy pumpkin pie, while the crust stays crisp and crunchy. Grab one of these pumpkin pie pop tarts for on-the-go work days or pack them in a school lunchbox. Not only are they good for you, but your kids will love them too!

Paleo all-purpose flour is used to create the dough for these pumpkin pie pop tarts. You can make your own at home using a combination of cassava and almond flour (we used this easy gluten-free all-purpose flour recipe). It makes for a light texture that holds up well when baked and is great for gluten-free pizza crusts, flatbreads, and pie crusts.

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The filling is a simple mixture of puréed pumpkin, maple syrup, cinnamon, and nutmeg. As an added bonus, pumpkin is rich in fiber and potassium. It’s also low in calories and fat-free, making it a guiltless indulgence you can fuel up with in the mornings.

To get started, make the dough by combining the gluten-free flour, ghee, maple syrup, and sea salt in a food processor. Pulse a few times to combine and switch the food processor to medium speed. Add the cold water and continue mixing until the dough forms.

Next, divide the dough into two equal balls and freeze for 10 minutes. When finished, lightly flour a working surface and press out one of the dough balls. Shape it into a flat rectangle, measuring roughly 8×6 inches. Use a pastry cutter to slice it into four equal quadrants. You will use every bit of dough to make the pop tart, so save any pieces that get sliced off. You can press them back into the dough later. Each quadrant should be about four inches long by three inches wide. Repeat with the remaining dough ball.

Tip: If the dough cracks during pressing, simply dampen fingertips with lukewarm water and run over the dough to reseal.

Place four pieces of crust onto a baking sheet lined with parchment paper. Brush with egg and top with two tablespoons of pumpkin pie filling, leaving half an inch around the edges. The egg will help bind both pieces of crust together and create a professional sheen on top of the pop tarts. Place remaining four rectangles on top and use a fork to crimp edges to seal. Brush once more with egg and bake for 24 minutes, or until edges are golden brown.

While pop tarts bake, begin making the icing. Heat almond milk and maple syrup in a small saucepan over low heat for two minutes, or until steaming. Turn the heat off and gradually whisk in cassava flour until thickened. A little bit of cassava flour goes a long way and is great for thickening sauces, soups, and icing. Add an extra tablespoon of almond milk, if needed, to thin the icing. Then pour into a small jar and set aside. Cool the pop tarts for 15 minutes and drizzle the icing on top. Store in an airtight container in the refrigerator for up to one week.

Jennafer Ashley

Rustic Pumpkin Pie Pop Tarts

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Total time:55 mins

Inactive Time:10 mins 10 minutes

Cook Time:25 mins 25 minutes

Prep Time: 20 mins 20 minutes

Serves:4

Rustic Pumpkin Pie Pop Tarts

Recipe by: Jennafer Ashley

Bake up these toasty Pumpkin Pie Pop Tarts - without the gluten!

Tools

• Food processor
• Glass bowl
• Small mixing bowl
• Baking sheet
• Parchment paper
• Small saucepan
• Small jar

Ingredients

For the Crust:

• 2 cups Paleo all-purpose flour, plus more for dusting
• 1/4 cup melted ghee
• 2 T maple syrup
• 1/4 t sea salt
• 1/4 cup cold water

For the Filling:

• 1/2 cup pumpkin purée
• 2 T maple syrup
• 1/2 t cinnamon
• 1/8 t nutmeg
• 1 egg, beaten

For the Icing:

• 1/2 cup unsweetened almond milk
• 2 T maple syrup
• 1 t cassava flour

Instructions

• Combine the ingredients for the crust in a food processor and pulse for 5 seconds. With food processor running on medium speed, pour the water through the funnel and continue pulsing for 5 seconds.
• Divide the mixture into two equal balls and place into a glass bowl. Cover and freeze for 10 minutes.
• Lightly flour a work surface and flatten one of the dough balls into a rectangle, measuring about 8x6 inches. Repeat with remaining dough. Cut each rectangle 4 four equal quadrants to make a total of 8 pieces.
• Preheat oven to 350ºF. Mix together ingredients for filling (except for the egg) in a small mixing bowl. Place 4 rectangles of dough onto a baking sheet lined with parchment paper. Brush with beaten egg and spoon 2 tablespoons of filling onto each one, leaving half an inch around the edges.
• Top with remaining 4 rectangles and use a fork to crimp the edges.
• Brush the top of the pop tarts with additional egg wash and bake for 24 minutes, or until the edges are golden brown.
• While pop tarts bake, begin prepping the icing. Heat the almond milk and maple syrup in a small saucepan over low heat for 2 minutes, or until steaming. Turn heat off and gradually whisk in cassava flour until thickened. Pour into a small jar and set aside.
• Remove the pop tarts from the oven and let them cool on the baking sheet for 15 minutes. Drizzle icing on top and serve warm!

PS: Looking for a Gluten-Free All-Purpose Flour? Click here for the recipe.

Looking for Paleo ingredients? Here are a few we’d recommend:
Ghee (Pure Indian Foods)
Sea salt (REDMOND)
Ground cinnamon (Simply Organic)
Ground nutmeg (Simply Organic)

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