Gluten Free Pumpkin Pie Pop Tarts

Melissa King Breakfast Cookies, Recipes

I made you gluten free pumpkin pie pop tarts.  Yes you read that title right. While I was at Target the other day, I happened to notice a box of Pumpkin Pie Pop Tarts.

You can see the very long list of ingredients here. That gave me an idea to create my own gluten free pop tart recipe.

My gluten free pop tart recipe is healthier than that boxed version.  I filled these with a pumpkin pie filling, but you can really fill them with whatever you like.

gluten free pumpkin pie pop tarts

I used the base recipe for my Homemade Pop Tarts and just changed a few things around.  These came out 10 times better than my original pop tart recipe.  These would be great with a glass of almond milk.

Gluten Free Pumpkin Pie Pop Tarts

Gluten Free Pumpkin Pie Pop Tarts

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

Ingredients

    For the dough

    For the filling

    Instructions

    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.

    by

    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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    52 thoughts to “Gluten Free Pumpkin Pie Pop Tarts”

    1. Wow, Melissa! These...look...awesome!! Have you seen Tommy Boy?...if so, imagine me saying it like him :) I love the simple recipe, and pumpkin anything!! You are incredible! Thank you for being awesome! I wish I could share some great pumpkin treat, but all I have are my simple Pumpkin Overnight Oats which I was inspired to make by you! http://fresh-you.blogspot.com/2013/10/pumpkin-overnight-oats.html Pumpkin is such an amazing flavor!! Weird how if you have too much pumpkin (which I do sometimes b/c it's SO healthy) it stops tasting "pumpkiny" and becomes more squashy, still yummy, but more savory. Anyway, keep on rockin', and have a wonderful weekend! Colleen :)
      Reply
    3. Hi, can I use stevia or some other natural sugar free sweetener in place of the coconut sugar?. Also can I leave out the applesauce?. My Mom is a diabetic.
      Reply
      1. I'm not familiar with how stevia works in recipes, but I'm sure it could be possible. You can use more oil or plain yogurt in place of applesauce. LMK how it works out!
        Reply
    7. My dough is currently chilling! I need help though... My dough is more on the wet side. I added in about another 1/4 c of oat flour and it still seems wet. Anything I can do if even after chilling it's still wet?
      Reply
      1. I think I managed to salvage if. I slowly added coconut flour as that absorbs liquid... And it became much stickier! Freezing it while the oven preheats to see if that helps :)
        Reply
      2. It will firm up more once in the fridge. The coconut oil in it becomes more of a solid. Let me know how it is after the fridge chills it.
        Reply
        1. Good!!!! The coconut flour really helped. I used measuring cups for everything so maybe I should have been more accurate in measuring, but they turned out great! Reminded me of your nutri grain bars I've made before :)
          Reply
    8. Pingback: well, hello monday… | my. b e a u t i f u l. rescue.
    9. In lieu of the oat flour - noted almond flour, how about tapioca or rice flour? I would be using honey and rice milk as I don't use dairy(cow's milk or by products). Thanks
      Reply
      1. I didn't use cow's milk either. I used almond milk. Rice milk would be fine as well. I have never used quinoa flour before, so I am not sure how it is in baked goods. You can use rice flour, but I suggest mixing it with another flour as well since it has a gritty texture.
        Reply
      1. I'm sorry I don't add the nutritional info because I am not a dietician and my calculations will never be exact. It becomes a liability. There are a few websites that let you calculate those answers if you choose to use them. One of the is www.caloriecount.com I'm sorry if that is an inconvenience, but I am just trying to protect myself.
        Reply
    11. I really don't recommend using coconut sugar..its causing problems in the coconut industry because once you cut the bud of the tree and start taking the sap, the palm can never produce coconuts again, so it is not very sustainable. More info in the following link. http://www.tropicaltraditions.com/coconut_palm_sugar.htm
      Reply
      1. I normally don't use it anymore for that reason. I was just out of maple syrup and still had some leftover coconut sugar from a sample box I received from Wholesome Sweeteners a while back. Next time I make this, I plan on using maple syrup.
        Reply
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    13. I have made these 3 times. Just had the last three from last week this morning. They are SO delicious and keep so well in the fridge. I heat them up in the oven and I imagine they would last a while frozen too. I need to make a bigger batch to freeze. I adore these!! I would love another filling to try with the same breading ;)
      Reply
    14. This with apple butter is also yummy! Gosh so many variations with this recipe.. Pumpkin filling.. Apple butter.. I'm sure a date filling or orange marmalade would be good too!
      Reply
    15. In the oven now. I substituted almond flour and used a mashed banana in place of applesauce. Had to add several teaspoons of coconut flour to make dough stiff enough. Did not add milk and used only 2 tablespoons of honey indescribable of sugar. Tummy!
      Reply
    16. Pingback: Gluten Free Refined-Sugar Free Pop Tarts (vegan option) | fabfitfoodie
    17. These look awesome! I'm wondering, since we're don't have a problem with gluten, if you can you use white whole wheat flour? Also, do you make your own oat flour or buy it? I need to get a new food processor so can"t grind up oats, that's why I was wondering about substituting the wheat. I'm loving all your recipes! We just recently started following a healthier/cleaner way of eating so these recipes are so helpful!
      Reply
      1. I think you probably could. I haven't tried though. I do also have this recipe that calls for white whole wheat if you want to try it instead. https://mywholefoodlife.com/2013/06/07/healthy-pop-tarts/
        Reply
    18. These look amazing! I am new to your blog, and I am hooked:-) The coconut oil that you call for in recipes, is that solid to start and you warm it up to liquify it before blending it in?
      Reply
      1. Thank you! Whenever I call for coconut oil, measure it after melting. I keep my coconut oil on the counter, so it's always in liquid form. :)
        Reply
    19. My daughter and I are allergic to oatmeal,wheat and tree nuts. What flour can I use in place of oat flour? We love your recipes! You have been a lifesaver!! Thank you so much
      Reply

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