Pumpkin Spice Star Pop Tarts

Celebrate the season with these festive Pumpkin Spice Star Pop Tarts. Each flaky puff pastry star is filled with warmly spiced pumpkin and Great Lakes Wellness Beef Gelatin, then topped with an orange glaze and colorful fall sprinkles.

Makes 3–4 large hand pies

Ingredients

Pumpkin hand pies

• 1 package (approximately 17.3 ounces) frozen puff pastry containing 2 sheets, thawed according to the package directions but kept cold
• 1 cup pumpkin purée, not pumpkin pie filling
• 3 tablespoons honey or pure maple syrup
• 2 tablespoons (24 g) Great Lakes Wellness Beef Gelatin
• 1 teaspoon pumpkin pie spice
• 2 tablespoons butter, melted
• 2 tablespoons granulated sugar

Glaze

• ⅓ cup powdered sugar
• 1–2 teaspoons milk, plus more only as needed
• 2–3 drops orange food coloring
• 3 tablespoons fall sprinkles

Directions

1. Whisk together the pumpkin purée, honey or maple syrup, Beef Gelatin, and pumpkin pie spice in a small saucepan. Let the mixture stand for 5 minutes to allow the gelatin to hydrate.
2. Warm the filling over low heat for 2–3 minutes, whisking constantly, until the gelatin has dissolved completely. Do not allow the mixture to boil. Transfer it to a bowl and let it cool completely.
3. Preheat the oven to 400°F, or to the temperature directed on the puff pastry package. Line a baking sheet with parchment paper.
4. Unfold the cold, thawed puff pastry sheets on a lightly floured surface. Roll them lightly to smooth the creases without making the pastry excessively thin.
5. Using a large star-shaped cutter or a paper template and sharp knife, cut 6–8 equal stars. The stars will be paired to make 3–4 hand pies. If the pastry becomes soft or sticky, refrigerate it for 10–15 minutes before continuing.
6. Place half of the stars on the prepared baking sheet. Spoon 2–3 tablespoons of pumpkin filling into the center of each, leaving at least a ½-inch border. Do not overfill.
7. Lightly brush the exposed borders with water. Place the remaining pastry stars on top, press the edges together, and crimp them with a fork. Cut one or two small vents in the top of each hand pie.
8. Refrigerate the assembled pop tarts for 10 minutes.
9. Lightly brush the tops with melted butter and sprinkle with granulated sugar.
10. Bake for 18–22 minutes, or until the pastries are fully puffed and deep golden brown. Transfer to a wire rack and let cool for at least 15 minutes.
11. Whisk together the powdered sugar, 1 teaspoon of milk, and orange food coloring. If necessary, add more milk a few drops at a time until the glaze is thick but pourable.
12. Drizzle the glaze over the cooled hand pies and immediately add the fall sprinkles. Allow the glaze to set before serving.

These "pop tarts" are best enjoyed the day they are made. Refrigerate leftovers in an airtight container for up to 3 days.

Looking for more seasonal inspiration? Explore our gelatin recipes for more creative ways to bake with Great Lakes Wellness.