Gluten Free Pumpkin Pie Pop Tarts

Prep Time 40 min Cook Time 25 min Serves 6 - 7 pastries     adjust servings


    For the dough

    • 2 cups gluten free oat flour
    • 1/3 cup coconut sugar (you can use maple syrup as well, just make sure to decrease the liquid elsewhere in the recipe)
    • 1/2 cup applesauce
    • 2 flax eggs (I used a flax egg replacement)
    • 1/4 cup coconut oil
    • 1 T almond milk
    • 1/2 tsp salt

    For the filling

    • 1/2 cup pumpkin (fresh or canned)
    • 1/2 tsp cinnamon
    • 1 T coconut sugar
    • 1/8 tsp nutmeg
    • 1/8 tsp ginger
    • 1/8 tsp cloves


    1. Preheat oven to 350. 
    2. In a small bowl , mix up the filling and set aside.
    3. In another bowl , add all the dry ingredients for the dough. 
    4. In a mixing bowl , add the wet ingredients and mix. 
    5. Slowly add the dry ingredients to the wet, while mixing.  If the mixture looks slightly dry, add a little more milk. 
    6. Once the dough has formed, gather it into a ball and wrap it in plastic.  It will be sticky. 
    7. Store it in the fridge for 25-30 minutes. 
    8. Once the dough is firm, pull it out and cut it in half. 
    9. Line your counter with parchment paper the size of your baking sheet .
    10. Take one half of the dough and place it on the parchment paper. 
    11. Put the plastic wrap between the dough and the rolling pin, and roll it out to a 1/4 inch thickness. 
    12. Spread the filling on top.  Then roll out the other half of the dough the same way as the first. 
    13. Once it’s rolled out, carefully place it on top of the other half of the dough. 
    14. Very carefully, peel the parchment paper off.
    15. Transfer the whole thing to your baking sheet
    16. Cut the dough into squares using a pizza cutter .
    17. Bake in the oven for 15-17 minutes.


    Recipe Notes

    I got 6-7 out of my batch. I cut them larger. They should last a few weeks if kept in the fridge. Enjoy!

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