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Paleo Pumpkin Pop Tarts (And Vegan!)

YES. This is real news. These are LIKE EATING A PUMPKIN PIE WITH FROSTING. They are just amazing! My paleo Pop Tarts aka 'Mock Tarts' are by far my most popular recipe. I’ve had many reach out and thank me, saying they are so happy they can eat ‘real Pop Tarts’ again. The best part of recipe developing for others who have restricted diets, autoimmune disorders or just want to eat healthy or paleo for the sake of it, is to create these old favorites and see so much happiness. I love that I am able to help others and bring that joy back. You don’t realize how much joy food brings until you cannot eat it anymore. When you have to cut out most foods out of your diet, it’s hard to find anything that is store bought or pre-made that even comes close to what you are craving. I've realized if I want a delicious paleo dessert, or gluten free dessert, I have to make them on my own. And share with you all.

This Pop Tart flavor has been a popular request when polling on my Instagram. Of course, I loved this idea and got creating! I used my favorite crust recipe and added some pumpkin pie spices. I used pure pumpkin, coconut sugar and pumpkin spice for the filling. They came out divine. They are like eating a handheld pumpkin pie! But they only take 15 minutes to cook and no eggs are needed. The best part, as good as they taste, they are still paleo, vegan, and low fodmap! The low fodmap diet is tricky but you can make it work when you bake or cook with smaller, safe servings.


If you are looking for a fun weekend bake or looking to deliver some fun baked goods to friends on virtual Friendsgiving this year, look no further! These little Pop Tart bbs are perfect, cute, and everything you’ll want. Trust me on this one. Make these, or Pin for later!


Are these Pumpkin Pie Pop Tarts easy to make?

Yes! I’d say these are easy level baking. Don’t be intimated by the look of them, they are much easier to make than a pie! You mix the dough ingredients together, roll out and cut into rectangles and fill the centers. Place another piece of dough on top, seal the edges and pop into the oven.


What is in these Pumpkin Pie Pop Tarts?


Pumpkin: You’ll need pure canned pumpkin for these. Nothing else added

Pumpkin Pie Spice: You need this to make them taste like pumpkin pie! You can also mix together cinnamon, ginger, all spice or cloves, and nutmeg. Just make sure cinnamon has a higher ratio than the other spices.

Coconut Sugar: My baking sugar of choice. I go through so much of this stuff. It’s low glycemic and safe on most low carb diets. It doesn’t taste like coconut sugar! But you can replace this with brown sugar in the recipe

Almond Flour: Gives moisture and flakiness to the dough

Tapioca Flour: This binds and absorbs some of the moisture from the almond flour so these are not greasy

Vegan Butter or Real Butter: Adds a great flavor and crumbly texture. I use Earth Balance Sticks or Miyoko's

Egg or Flax Egg: Binds together the dough. You can substitute for a flax or chia egg

Sea Salt: balances out flavor in all doughs


Dairy Free/Vegan Cream Cheese: I used Violife here, it has a great texture and mixes well for a vegan cream cheese frosting

Unrefined Powdered Sugar: I always make my own unrefined powdered sugar by putting any granulated sweetener in a high speed blender for 30 seconds. I typically use coconut sugar but any powdered sugar works here

Vanilla Extract: This is the vanilla flavor in your frosting

Non Dairy Milk: Any non dairy milk will work here, or regular milk!



What do I need for these pumpkin pie pop tarts?

  • A rolling pin

  • Parchment paper for rolling

  • Cookie Sheet

  • Fork for crimping edges and poking holes before baking

  • Hand mixer/beater for the frosting


Ingredients:

The dough:

  • 1 cup almond flour

  • 1 cup tapioca flour

  • 4 tbsp vegan butter or grass fed butter, cold

  • 1/4 cup of coconut sugar

  • 1 egg or flax egg*

  • 1 tbsp of pumpkin pie spice

  • 1/2 tsp sea salt

The filling:

  • 3/4 cup of pure pumpkin puree

  • 1/3 cups of coconut sugar (or brown sugar)

  • 1 tsp of pumpkin pie spice

  • Pinch of salt

The cream cheese frosting:*

  • 1/3 cup of vegan cream cheese. I used Violife

  • 3 tbsp of butter

  • 1 tsp of vanilla extract

  • 1 1/2 cups of unrefined powdered sugar*

  • 1 tbsp of non-dairy milk

  • Optional 1 tsp of pumpkin pie spice, if you really want to spice it up



Instructions

  1. Preheat your oven to 350F. Line a larger baking sheet with parchment paper.

  2. Make your filling by mixing all the filling ingredients together in a small bowl, and set aside.

  3. Now mix all your dough ingredients together in a medium size bowl. I use my hands to break up the butter and get messy. You could also use a food processor. Then wrap the dough in plastic and refrigerate until cold or it’ll be too sticky to work with. About 30 minutes.

  4. Once chilled, place your dough between two pieces of parchment paper for the easiest rolling. A trick I like to use is put a little bit of water on the counter or flat surface beneath the bottom parchment piece so it will stick when you start to roll. You can also break your dough in half and roll in segments.

  5. Roll out to about 1/8” thick and cut into 2”x4” rectangles until all dough is used. You can just the side of a metal spatula for cutting, or you can use a pizza cutter for the straightest edges

  6. Carefully transfer half of the rectangles (there should be 12 total, so transfer 6) to your lined baking sheet.

  7. Now spoon about 2 tbsp of filling in the centers. Using a spatula, carefully top them with the other dough halves. Use your finger to gently press down edges to seal. Then use a fork to make the little seal marks. Poke your fork twice on the top of each pop tart so air can be released. Bake 15 minutes until edges are golden brown.

  8. While these are baking, prepare your frosting. With a hand mixer, cream together the butter and the vegan cream cheese. Now add in the remaining ingredients and mix on medium until a frosting forms. If too runny, add more powdered sugar. If too crumbly, add 1 tsp of milk until it becomes spreadable. (See notes about making unrefined powdered sugar)

  9. Alternatively you can mix some quick icing by mixing 1 cup of unrefined powdered sugar with 1 tbsp of milk and 1 tsp of vanilla extract. Add more sugar if it’s too runny and 1 tsp of a milk at a time if it’s too thick.



Recipe notes:

  • You can use a flax egg for the dough. Mix 1 tbsp of ground flax or ground chia with 3 tbsp of water and let sit for 3-5 minutes

  • You can make easier and more traditional icing by mixing 1 cup of powdered sugar with 1 tbsp of milk at a time until icing forms. You can make unrefined powdered sugar by putting any granulated sweetener in a high speed blender for 30 seconds

  • Work with COLD dough. It will be hard to work with once it gets to room temperature. The best way to do this is refrigerate half the of the dough while you are rolling the first half.

  • Make sure your pumpkin is pure pumpkin with no other added sugars or spices



If you make these Paleo Pumpkin Pop Tarts, please let me a review or rating below! It helps others so much and I love to hear from you. And tag me in your creations! @gutsy_baker on Instagram, #gutsybakes!