These Homemade Pumpkin Pie Pop Tarts are made in just 20 minutes. The pie crust is super flaky. The pumpkin filling is intense in flavors. Glazed with salted vanilla icing.
Combine flour, baking powder, and salt in a large mixing bowl. Cut butter into cubes and work them into the flour mixture with your fingers until large pea-sized flakes are still visible. Add Greek yogurt and fold into with a rubber spatula to combine.
Transfer the dough to a well-floured work surface and knead a few times until it comes together. Roll the dough into an 8x10 inch rectangle and fold into thirds like a business letter. Rotate dough 90° and roll dough again into an 8x10 inch rectangle and fold it like a business letter. Cover with plastic wrap and freeze for about 10 minutes.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
While the pie crust is in the freezer, make the filling. In a large mixing bowl whisk pumpkin puree, egg, sugar, cinnamon, and nutmeg until combined. Set aside.
Roll dough out into square or rectangle with a 0.12-0.15 inch thickness (3-4mm). Cut out pop tarts sized rectangles. You will get around 20 rectangles. I recommend cutting the half of the pieces a bit larger than the other half. But just a little tiny bit. It makes it easier to seal the pop tarts and keep the filling inside.
Divide filling onto the 10 smaller rectangles. Place the larger dough pieces on top of the filled dough pieces. Seal the edges by using the tins of a fork. Cut 2-3 thin slits into the tops that the steam can escape throughout baking.
Bake pop tarts in two batches. Transfer the half to your prepared baking sheet and bake for about 20-25 minutes until golden brown. Remove the first batch from the oven and bake the second batch for 20-25 minutes until golden brown. Let cool to room temperature.
Make the icing: Whisk all ingredients until combined. When using vanilla extract instead of real vanilla, reduce the amount of milk or increase the amount of sugar a bit that the glaze is not too liquid. Brush on top of pop tarts. Let stand until dry. Store leftovers in an airtight container at room temperature up to 1 day.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.