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Servings: 10 pop tarts
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1 recipe pie dough, see below
- 2 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 3/4 cup chilled butter
- 1/2 cup all vegetable shortening
- 6 tablespoons chilled cold water (up to 8 tablespoons if needed)
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
- In a small bowl, combine the pumpkin puree, brown sugar and pumpkin pie spice.
- On a lightly floured surface, roll out the pie dough to 1/4-inch thick. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes. Use a paring knife to cut-out pumpkin faces in half of the pumpkin shapes.
- Place one pumpkin (without any cut-outs) on a floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.
- Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown.
- Place the first 3 ingredients in a food processor and pulse.
- Add cold butter and shortening using on/off turns, process until coarse meals forms.
- Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
- Form dough into a disk, wrap in parchment paper or plastic wrap and refrigerate 1 hour or until cold.
Catherine McCord is the co-founder of One Potato and the founder of the popular Weelicious brand, a trusted content resource synonymous with family and food. A graduate of the Institute of Culinary Education, she has written three cookbooks, including her latest Smoothie Project. She lives in Los Angeles with her husband and three children.
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