Tuesday, October 26, 2010

Whole Wheat Pumpkin Pie Pop Tarts UPDATED

*I tried to post this recipe way too fast, and made some errors. I have halved the ingredients for the filling on these pop tarts, it makes a TON. Below I have fixed the amounts you should use. Sorry if I confused you!!

You asked for it, and here they are, Whole Wheat Pumpkin Pie Pop Tarts. Take that Kelloggs! We don't need your junk filled pop tarts, we can make our own! Last month, someone requested a recipe for these, and who am not to fufill that request? These weren't too hard. The hardest part it making the pie crust. Make sure you flour your surface well, or your dough will stick to the surface and you'll be stuck re-rolling it because it tears. These were really good. I've eaten them cold and warmed in the microwave. Both ways are equally good. My boys loved these, especially the chocolate on top. So, don't skip the chocolate, it adds the perfect touch. Enjoy!

*Scroll down to the bottom for the winner!


Whole Wheat Pumpkin Pie Pop Tarts

Ingredients:
Filling:
2 prepared batches of Whole Wheat Pie Crust -or- 2 Pillsbury pie crusts to make it easier
4 oz. cream cheese, room temperature
1/4 cup sugar
1/2 cup canned pumpkin
1 egg
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice

Maple Glaze:
1/2 cup powdered sugar
1 teaspoon maple syrup
2 tablespoons milk

Chocolate Topping:
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Directions:
Preheat oven to 350 degrees.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

On a lightly-floured surface, roll pie crust ¼ inch thick. Use a pizza cutter to cut pie dough into same-sized rectangles, approximately 4 inches tall by 3 inches wide. You could really make these any size you want, Mine were all different sizes. If you're using store-bought Pillsbury roll out crusts, they may need to be rolled a little thinner, I'm not sure. I didn't use them.

Spoon a 1-3 Tablespoons of the pumpkin pie mixture on top of one of the rectangles. Gently place a second rectangle of pie dough on top. Secure edges together by pressing them gently with a fork. Transfer to a cookie sheet and bake in preheated oven for 12-15 minutes, or until the edges of the tart begin to brown slightly. Remove and cool.

To make the glaze, stir together all ingredients until a thick, spreadable consistency is reached. Spoon a thin layer of the frosting on top of cooled pumpkin pie tarts.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more liquid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle onto pop tarts, sprinkle with orange sprinkles.

Store in an air tight container. Best if eaten within 2-3 days. Keep refrigerated.

Giveaway Winner

And now for the winner of the silicone baking mat! I'm so excited about how many people entered to win. I'm also happy to see that I have a lot of new followers and facebook fans. Thanks everyone who participated. We had 61 entries (including people that said they like me on facebook or posted about it all in one comment). I used random.org to choose our winner and our winner was...
#23-Frugalissa Finds

I didn't do a scientific poll to see what most favorite recipe was among the readers, but I do know that BBQ Pulled Pork, Sweet and Sour Chicken,  Chicken Parmesan, and Chicken Corn Chowder were mentioned more than once. So if you haven't you should check those recipes out. If you're the winner, contact me at thismommycooks@yahoo.com and we will get your new baking mat shipped out! Thanks to everone who participated!!

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