Pumpkin pop tarts were a success! They took about an hour to make and our tummies were growling the whole time but it was worth it! I'm definitely going to use this recipe to create mini pumpkin turnovers for our "Friends Fauxgiving" next weekend.

Pumpkin Pop Tarts

Note: This recipe allows a lot of wiggle room. If you want your pumpkin filling really cinnamon-y, add more. If you want your dough sweeter, add more sugar. If you want to make bigger or smaller tarts, go for it.

For the tart crust:

2 cups flour

18 tablespoons cold unsalted butter

1 tablespoon sugar

1 teaspoon salt

1 egg

2 tablespoons milk (I used whole)

For the filling:

3/4 cup pumpkin (I used canned from Trader Joe's)

1/8 teaspoon cloves

1/4 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 egg

1/4 teaspoon salt

1/3 cup sugar

You will also need an egg wash for constructing the tarts: Whisk one egg with a large splash of milk

Make the tart dough:

I always use a food processor for pie dough, but you can do just as well with a pastry blender, your fingers, or two kitchen knives. Pulse the flour, sugar, and salt together in the processor a few times to blend. Cut the cold butter into chunks (about 1 tablespoon each, but don't worry about being too precise). Add the butter to the processor with the dry ingredients and pulse until you have a good crumb (butter is in small, corn-kernel size pieces and the dough can be pinched together). Whisk the egg and the milk in a separate bowl. Add the egg and milk mixture the the processor and pulse until the dough comes together. The dough will look wetter than normal pie dough, which is fine.

Divide the dough into two pieces and refrigerate for 30 minutes (or freeze for 10-15 minutes).

Make the pumpkin filling:

Mix together the pumpkin and the spices in a medium mixing bowl. Whisk the egg in a small bowl, and then add it together with the sugar and the salt to the pumpkin mixture and stir to combine. Put the filling in the fridge while you roll out the dough.

Construct the tarts:

Take one piece of dough out of the fridge. On a floured surface (I always use a large silicone cutting board for rolling--it adds a little traction and I don't have to worry about germs or chemicals on the countertop) roll the dough into a rectangle about 9 inches by 12 inches. The dough should not be too thin, about 1/8 inch thick. With a pizza cutter or a dough scraper, divide the rectangle into 12 equal-sized rectangles. Transfer these to a baking sheet lined with parchment paper. Don't worry if the squares touch in the pan, they will not expand during baking. Repeat the rolling and cutting process with the second piece of dough.

Brush three of the dough rectangles in the baking sheet with the egg wash (see above). Spoon about 1 tablespoon of filling into the center of the dough and immediately top with one of the dough rectangles from the second batch of dough. Lightly press around the edges of each tart to seal the two pieces of dough together, and gently push around the filling so that it fills out the tart. Construct the remaining tarts in groups of three. Press the tines of a fork around the edges of each tart to completely seal the dough before baking and create that classic pop tart look.

Brush the top of each tart with the egg wash and poke a couple of vent holes in the top of each tart with the fork.

Bake in the top third of a 350 degree oven for about 25 minutes. Mine did not get very brown like a pie crust might, but they turned a lovely golden brown and the smell in the kitchen told me they were ready.

Can be stored in an airtight container at room temperature for a few days (but please eat one while they are still warm...mmmm)

Enjoy!