Bigger is better with this homemade giant pumpkin pop tart AKA a super sized, perfectly spiced pumpkin pop tart finished off with cinnamon maple icing.
Giant Pumpkin Pop Tart with Maple Icing
When it comes to homemade pop tarts, I think we can all agree that bigger is better. And this GIANT pumpkin pop tart is the super sized, perfectly spiced, fall pop tart of your dreams. Made with a buttery, flaky pie crust, spiced pumpkin filling, and topped off with a cinnamon maple icing, this pumpkin pop tart is pretty much perfection.
What is a giant pumpkin pop tart?
Normal pop tarts are essentially hand pies, so you can go right ahead and eat this giant pumpkin pop tart with your hands. I jest, but in all seriousness this giant pumpkin pop tart is essentially the same thing as a whole bunch of little pumpkin pop tarts–it just requires a fraction of the work. No need to roll your pie crust and cut it out into precise squares. You only have to roll and cut out two giant rectangles, slap a filling in the middle and bake it up to get a delicious, flaky, buttery homemade pop tart right at home!
What ingredients do you need to make this giant pumpkin pop tart?
The lovely thing about this giant pop tart is that you’ll only need a few simple ingredients to whip it up. It feels like a special breakfast treat, but takes a fraction of the time of making homemade cinnamon rolls and requires way less hands on time than pancakes. Plus, it’s just fun. Here’s your shopping list:
Pie Crust: To make things super simple, you can grab a premade pie crust at the store, or you can make your own (we highly recommend it!), with our step by step homemade pie crust recipe! If you do choose to make your own, you’ll need flour, sugar, butter, and water, which you probably already have on hand!
Pumpkin Puree: Make sure that you are using a pure pumpkin puree (not a pumpkin pie filling!). You’ll mix your pumpkin with a few other ingredients to give it that signature pumpkin spice, but the quality of your pumpkin will really shine through. We love Libby’s pumpkin if you can get your hands on it!
Brown Sugar: Brown sugar will sweeten your pumpkin filling! We prefer to use brown sugar because it complements the pumpkin and deepens the flavor, but if all you have on hand is granulated sugar that’s fine too!
Ground Cinnamon + Ground Nutmeg: All pumpkin treats need a cozy blend of spices to hammer home that fall, pumpkin spice nostalgia. We used a combination of nutmeg and cinnamon, but you can also use a pumpkin pie spice or add in some ginger or cardamom if you want to give your pumpkin pop tart a little extra pizzaz!
Eggs: You’ll use one egg for the pumpkin filling and one egg for the egg wash! If you are vegan, you can omit the egg entirely and just make sans egg wash and no egg in your filling!
Powdered Sugar: For the icing you’ll need powdered sugar to both thicken and sweeten the frosting.
Maple Syrup: Technically you can make this pop tart without the icing, but personally I don’t think a pop tart is a pop tart without icing, so I highly recommend finishing it off with the maple icing.
Milk: A few tablespoons of milk will give your icing the perfect consistency.
Vanilla Extract: A splash of vanilla extract will make your pop tart taste ~gourmet~ or at least a little more refined than the package version.
How to serve your giant pop tart (and how to store it too!)
This big ol’ pop tart is essentially a hand pie so it will be a little flaky to cut up. Use a thin, sharp knife to cut the giant pop tart into 8 large pieces (they’ll be about the size of a normal pop tart), or 16 smaller ones! I like to slice it up so that every piece has a bit of crust on it to stabilize it.
We usually don’t have leftovers, but if you don’t scarf down all of your pop tart in one sitting, we recommend storying it in an airtight container or sealed plastic bag in the fridge. It keeps well for up t0 7 days and is just as tasty cold as it is warm!
Go big or go home my friends! Enjoy this massive pumpkin pop tart!
2 pie crusts (you can use store bought or make homemade!)
1/2cup pumpkin puree
1 egg, room temperature
1/3cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
for the maple cinnamon icing
1 3/4cup powdered sugar
2 Tablespoons pure maple syrup
2 Tablespoons milk or cream
1 teaspoon ground cinnamon
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Roll out half of your pie dough on a well-floured surface. Roll dough into a roughly 12″ x 8″ rectangle using a sharp knife. Carefully roll the dough back around your rolling pin and roll out onto your prepared baking sheet.
In a medium bow, whisk together the ingredients for the pumpkin filling until smooth. Set aside.
Whisk a large egg with 2 tablespoons of water. Use a pastry brush to brush the outside inch of dough on the baking sheet. Spread the pumpkin filling in the center of the bottom crust, leaving about a 1 inch border on all sides.
Roll out the second pie crust to the same size as the first one and carefully place the second piece of dough over the first, using your fingers to slightly push dough together around the edges. Use a large fork to make indents along the border of the pop tart, then poke fork lightly in the center of the pop tart to allow air to escape.
Brush the whole top of the pop tart with the remaining egg wash if using. This step isn’t necessary, but will give your pop tart a nice shine.
Bake for 17 to 20 minutes, until the dough is light golden brown. Allow to cool while you make the glaze.
To make the glaze, combine all ingredients in a medium sized bowl and use a whisk to mix together until smooth and homogenous.
Spoon the glaze evenly over the cooled pop tart, using an offset spatula or the back of a spoon to spread the glaze out. Use a sharp, thin knife to cut into 8 equal size pieces. Enjoy!