This pumpkin pie pop tart might be my most favorite treat...ever. It is SO simple to make and perfect for all of my pumpkin pie lovers out there. I used to LOVE the pumpkin pie poptarts and I simply needed to make a homemade version! This is paleo, vegan, gluten-free, dairy-free, simple to make, and so tasty!
Ingredients
These are the ingredients you'll need:
- almond flour
- coconut flour
- coconut oil
- vanilla extract
- pumpkin puree
- brown sugar or sugar substitute
- cinnamon
- almond butter
- pumpkin pie spice
See recipe card for quantities.
Storage
Store in an airtight container for up to 5 days!
Paleo & Vegan Pumpkin Pie Pop Tart
This pumpkin pie pop tart is paleo, vegan, gluten-free, dairy-free, and absolutely delicious!
Ingredients
For the pastry dough:
- 6 tablespoon almond flour
- 1 tablespoon coconut flour
- 4 teaspoon coconut oil melted
- 4 teaspoon water
- splash of vanilla extract
For the filling:
- 2 tablespoon pumpkin puree
- 2 tablespoon brown sugar or coconut sugar
- ½ teaspoon cinnamon
- 1 ½ teaspoon almond butter
- ¼ teaspoon pumpkin pie spice
For the optional icing (not paleo!):
- ¼ cup powdered sugar
- water to thin
For a paleo icing:
- 3 tablespoon coconut butter melted
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- In a bowl, mix together your pastry dough ingredients until you have a dough.
- Split the dough in half and roll one half onto the parchment paper to create a rectangle. Mix up your filling and spread this evenly onto this piece of dough.
- Roll out the other half of dough into the same size rectangle and place it on top of the filling so that it is covering it.
- Pinch the edge of the dough together using a fork. Bake ofr about 17-19 minutes. Let cool.
- Mix together your icing of choice and add to the cooled pop tart. Enjoy!
Leave a Reply