Nutella Pumpkin Pie Pop Tart
Nutrition Facts
12 servings Serving Per Container
Serving size 1 each
| Amount Per Serving | ||
|---|---|---|
|
Calories |
280 |
|
| % Daily Value* | ||
| Total Fat 14g | 18% | |
| Saturated Fat 6g | 30% | |
| Cholesterol 30mg | 11% | |
| Sodium 320mg | 14% | |
| Total Carbohydrate 41g | 15% | |
| Dietary Fiber 1g | 5% | |
| Sugars 15g | ||
| Includes Added Sugars 14g | 15% | |
| Protein 2g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 27mg | 2% | |
| Iron 1mg | 4% | |
| Potassium 60mg | 2% | |
Ingredients
- 3 sheets Pie Crust, Pillsbury
- 1 cup Pumpkin Puree
- 1 each Egg
- 1/4 cup Brown Sugar, packed
- 1/2 tsp Cinnamon, ground
- 1/2 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1 tbsp Heavy Cream
- 1/2 cup Nutella, melted
- 3/4 cup Powdered Sugar
- 2 tbsp Heavy Cream
- 1 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- 1/4 cup Cinnamon Sugar, for garnish
Method of Preparation
Step 1
Preheat the oven to 350 degrees F
In a bowl beat together the pumpkin, egg, brown sugar, spices, salt, and heavy cream until smooth.
Step 2
On a floured surface, roll the dough out. Cut the dough into same-sized rectangles. Take the dough scraps and roll out to get more rectangles.
Make sure you have equal amounts of rectangles for the base and top of the pop tart.
Step 3
Place a heaping tablespoon of the pumpkin mixture on the bases of the pop tarts.
Smooth out, leaving a small edge of the dough.
Drizzle the melted Nutella over the pumpkin.
Step 4
Lay the tops over the filling and lightly press the edges down.
Seal the edges by crimping with a fork.
Bake for 20-25 minutes.
Cool completely.
Step 5
Make the frosting by whisking together the powdered sugar, heavy cream, pumpkin pie spice, and vanilla.
You may need to add more cream if too thick, icing should be thick but pourable.
Step 6
Spread the glaze over the cooled pop tarts and generously sprinkle with cinnamon sugar.
The glaze will harden in 5-10 minutes. Enjoy!
