Cinnamon Sugar Nutella Swirled Pumpkin Pie Pop-Tarts. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 1 hour and 55 minutes Prep Time 1 hour Cook Time 25 minutes Rating 4.67 out of 5 stars (18) Ingredients 12 servings 1 1/2 cups very cold butter (cut into small cubes, 3 sticks)1 cup all purpose flour2 cups white whole wheat flour or whole wheat pastry flour1 egg (beaten)5 tablespoons cold water1 tablespoon apple cider vinegar1 teaspoon salt1 cup pumpkin puree1 egg1/4 cup packed brown sugar (use 1/3 cup if you like a sweeter pie)1/2 teaspoon cinnamon1/4 teaspoon ginger1/8 teaspoon nutmeg1/4 teaspoon salt1 tablespoon whole milk or heavy cream1 cup Nutella (melted)1/4 cup butter (browned)2/3 cup + 2 tablespoons powdered sugar2 tablespoon pure maple syrup1 1/2 teaspoons vanilla extract1 tablespoon milk (if needed)1/2 cup cinnamon sugar (for sprinkling) Calories AmericanDessertsKid-FriendlyBakingDairyEggsIntermediateHalloweenFallBudget-FriendlyGrainsSweetCreamySnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Whole Wheat Crust Step 2 In a large bowl, with a pastry cutter, gradually work the butter into the flour + white whole wheat flour until it resembles coarse meal. In a small bowl, beat the egg with a fork and then pour it into the flour and butter mixture. Add 5 tablespoons of cold water, 1 tablespoon of apple cider vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated and the dough forms a ball. Step 3 Separate the dough ball into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag or wrap with plastic wrap. Using a rolling pin or your hands, slightly flatten each ball of dough to make rolling easier later. Seal the bags and place them in the fridge for 30 minutes or until you are ready to roll the dough out. Step 4 Filling + Assembly Step 5 Preheat the oven to 350 degrees F. Step 6 In a bowl beat together the pumpkin, egg, brown sugar, cinnamon, ginger, nutmeg, salt and milk until smooth. Step 7 On a floured surface, roll the dough out into an 1/8-inch thickness. Cut the dough into rectangles, roughly about 6 1/2 x 4 1/2 inches. Place a heaping tablespoon of the pumpkin filling on one of the rectangles, smoothing the pumpkin out to just before the edge of the dough. Drizzle the melted Nutella over the pumpkin and use a toothpick or knife to lightly swirl the Nutella into the pumpkin. Lay the another rectangle of dough over the filling and seal the edges by crimping with the back of a fork. Repeat until all the dough has been used, saving the scraps and re-rolling to make more rectangles. Bake the pop tarts for 20 to 25 minutes. Cool completely Step 8 While the pop-tarts cool make the frosting. Brown the butter on the stove and then whisk in the powdered sugar, maple syrup and vanilla. If needed, whisk in the milk to thin. If the frosting seems too thin, add 1 tablespoon powdered sugar at a time until the frosting is thick, but pourable. Step 9 Drizzle the glaze over the cooled pop-tarts and sprinkle generously with cinnamon sugar. The glaze will harden after 5-10 minutes. Step 10 Store in an airtight container for up to 4-6 days in the fridge. If desired these can be heated in a 350 degree oven for 3-5 minutes to warm them before eating, BUT the glaze will melt slightly on the pop-tart.
