Sugar Free Pumpkin Pie Pop-Tarts
At this time of year, I make a pumpkin pie spice blend to use in the autumn.
Ok, that’s a lie. I use it all year round. Because…yum. Why wouldn’t you add it to coffees, hot chocolates, desserts, tagines, stews, pies, puddings and just about anything?
But I do tend to top it up a couple of times a year, especially now. I mix up a big batch by stirring 5 parts ground cinnamon (ceylon/true cinnamon, not cassia) to 1 part ground allspice, 1 part ground ginger and 1/2 part ground nutmeg. I usually start with 5 tablespoons cinnamon, but might do as many as 10 tablespoons if I think I’m going to be using it a lot.
And I will be. Because these are just too yummy not to!
I have included my go-to sweet shortcrust pastry for when I am not gluten-free below. It has never failed me and I love it’s buttery flakiness. But for my own pop-tarts this time, I had to use a gluten free recipe. And I went with the one in Gluten Free Recipes & Preparation by Angela Litzinger. Because so far, she has already given me the perfect gluten free pizza crust and the perfect gluten free rice flour pancakes. I just cannot fault her recipes, and this one was no different. So if you are gluten free and looking for the best gluten free staples, check out her book – the pastry I got from her recipe was beautifully flaky and sweet. Plus, it’s also dairy free if that is something you need!
I’m sure many of you are aware of my obsession with orange veg by now. Multiple pumpkin, squash and sweet potato recipes may well have tipped you off. I already have what I consider to be the best sugar free pumpkin pie recipe here, and will definitely be making it in the next few weeks.
But I was curious as to whether or not I could turn it into a kind of hand pie with a flaky crust. As I worked out the recipe, it became a glazed pop-tart. And boy, is it a perfect fall-flavoured pop-tart. Sugar free and super tasty. Soft, buttery, sweet, and gorgeous. I couldn’t fault it. But had to check a few times to be sure! 😉
These will definitely be making an appearance this Halloween, that’s for sure.
These delicious, buttery flaky pop-tarts have a yummy warming pumpkin pie filling that makes them a perfect cold-weather treat. Great for Halloween, Bonfire Night, Thanksgiving, or just for a decadent breakfast or dessert this autumn. I make them with gluten free pastry (see above) but have included my favourite regular gluten-containing flaky pastry recipe for you to use if you tolerate gluten fine.
- 250 g (2 cups) plain (all-purpose) flour (or use half-and-half wholewheat or wholegrain spelt and plain/all-purpose)
- pinch of sea salt
- 110 g (1 stick) unsalted butter (for dairy free, use lard or shortening and add a couple of extra drops of stevia), cold and diced
- 1 egg
- 2-3 drops of liquid stevia or 1 tablespoon xylitol to sweeten the pastry, optional
- 1 egg, beaten (for glazing)
- 125 g (1/2 cup) pumpkin, squash or sweet potato puree (unsweetened - pre-made or homemade by baking a sweet potato in the oven, removing the skin and pureeing)
- 1 tablespoon pumpkin pie spice mix**
- a few drops of liquid stevia, to taste
- 8 tablespoons full-fat yogurt (coconut for dairy free)
- 2 teaspoons pumpkin pie spice mix
- a drop or two of liquid stevia to sweeten to taste, optional
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First, make the pastry: combine flour, salt and butter in a mixer and pulse until the mixture resembles coarse breadcrumbs (about 10 seconds), add the stevia or xylitol and 1 egg, and blitz until the dough just comes together, adding a little ice cold water if necessary. Bring dough into a ball with your hands, flatten into a disc and cover in cling film. Chill in the fridge for 20-30 minutes.
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To make the filling, mix the pumpkin puree with the spice mix and stevia to taste, if needed. Set aside and preheat the oven to 200C/400F/gas 6.
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Roll out the pastry on a clean, floured surface to a large rectangle about 60x80cm (23x31in - don't worry too much about the size, just try and get it nice and thin, around 3-5mm thick if possible; you can always do this in two batches if you don't have a big enough space to roll all the dough out - just roll half the pastry now and the other half when the first pop-tarts are baking). Cut the rectangle in half lengthways and then cut each strip into 6-8 small rectangles (depending on how big/thin you have managed to get the pastry) so you have 12-16 pastry pieces in total. Spoon a heaped tablespoon of the filling into the centre of half the pastry pieces, then top with the other ones, so you have 6-8 covered pies. Press down the pastry with your fingers to seal and poke two small holes in the top of each pie with a skewer or sharp knife.
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Place the pies on 2 lined baking tray and brush lightly with beaten egg, then bake in the preheated oven for 15-20 minutes, until the pastry is golden and crispy. Allow to cool completely.
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When the pies are cool and ready to glaze, mix the yogurt and spice mix (and stevia, if using) and drizzle over the top of the pies to glaze. Serve straightaway (these keep well in the fridge or freezer (ideally unbaked - bake from frozen for an extra couple of minutes), but should be unglazed ideally to avoid soggy pastry - when you are ready to eat them, just take out the fridge while you make a little bit of glaze (about 1 tablespoon yogurt mixed with pumpkin spice mix to taste will do each pop-tart) and glaze before serving.
*If you are short on time, you can use unsweetened all-butter puff pastry in place of the homemade pastry, but it will make a softer pop-tart.
**See the text above the recipe for how I make my own batch of pumpkin pie spice - or replace with 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp allspice, 1/4 tsp nutmeg for the filling, and use just 2 tsp cinnamon for the glaze.
But yogurt is full of sugar though what yogurt do you use that doesn’t have sugar in it