With autumn now fully upon us (though, if like me you’re based in Southern California, you’ve yet to notice a difference in the weather), pumpkin everything has graced the shelves of your local grocery store. My own grocery store has an entire display dedicated to a cornucopia (autumn pun intended) of pumpkin products. Beer, cookies, and breads fill the display, but America’s favorite heavily processed junk food masquerading as breakfast caught my eye. Yes, the pumpkin craze has reached pop-tarts.
What they lack in nutrition, pop-tarts make up in convenience. Who can blame the bedraggled parent who throws a couple in the toaster for their child on the go? If they’re really rushed, they don’t even have to worry about toasting them. Just rip open the silver package and go.
Love Paleo Desserts? Then you’ll love our FREE Paleo Dessert Cookbook.
Click here to get your FREE copy of our delicious Dessert Recipes!
But if you’d like to stick to treats with a clean nutritional profile, opt for these Rustic Pumpkin Pie Pop-Tarts. Unlike their manufactured, cookie cutter counterparts, these hand-formed tarts are more portable pumpkin pies than processed, icing-covered squares. Both the dough and filling boast a healthy dose of nutrient dense pumpkin. Pure maple syrup and low glycemic coconut sugar sweeten the tarts just enough. Finally, the ginger, cloves, cinnamon, nutmeg and allspice of a pumpkin pie spice blend lend the tarts that familiar fall flavor. They make your house smell like fall, too.
These tarts are warm, chewy and lightly crisped on the edges. The filling tastes like a fresh, lightened up pumpkin pie. Handheld and portable, these are an easy make-ahead breakfast, snack or dessert. They’re also dense enough that one is enough to fill you up. While they take longer than their junk food counterparts, less than an hour of time makes treats for the week. Feel free to double or triple the batch if you’ve got many mouths to feed.
Rustic Pumpkin Pie Pop-Tarts
Rustic Pumpkin Pie Pop-Tarts
- ¼ cup coconut oil, melted
- 1 ¼ cups pumpkin puree (canned or homemade), divided
- 2 T coconut sugar
- ¼ cup water
- ¾ cup tapioca flour
- ½ cup coconut flour
- ½ t salt
- 2 t pumpkin pie spice
- ½ cup maple syrup
How To Make It
1. Combine coconut oil, ½ cup pumpkin, coconut sugar and water. Gradually add in tapioca and coconut flours and salt until you can work dough into a ball.
2. Form flat, palm-size rectangles of dough with your hands. Don’t worry if they’re not perfect—they’re “rustic” pop tarts, remember? Form 12 rectangles, 2 per tart. Set aside.
3. Combine ¾ cup pumpkin, pumpkin pie spice and maple syrup in a bowl. Mix well. This is your filling.
4. Scoop filling onto one dough rectangle. Cover with another, pinching sides together to seal tart.
5. Bake pop tarts at 350°F for 25 minutes. Serve with maple syrup for dipping. Enjoy!
You’ll Also Love