Pumpkin & Peanut Butter Pop Tarts

Welcome back to our monthly Foodie Extravaganza!

If this is your first time joining us, the Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you and this month that ingredient is a classic family favorite...PEANUT BUTTER!

Which means you can see 18 more delicious and unique peanut butter recipes at the end of this post. 

When peanut butter was chosen for this month's Foodie Extravaganza, I immediately knew what I would make. A couple months ago, I made a peanut butter pie with an oatmeal crust and it was amazing. I ate it for breakfast, with lunch and dinner and as a snack. I meant to write a post about it but just never got around to it. Here was my chance. I particularly loved the oatmeal crust. I have always had difficulties with traditional pie crusts and this oat crust was simple with an extra boost of whole grains and fibre. 

But as today drew closer, I changed my mind. I didn't want an entire pie anymore. That would probably be dangerous. I ate that last one in..er.. perhaps I shouldn't say how few days it took. So what to make? I asked a couple friends and one suggested a tart. She was thinking in the style of Jamaican plantain tarts which are puff pastry pockets filled with plantain cooked in sugar and spices. I was still hesitant about laminating dough when making pop tarts popped (pun so unintentional) in my head. Time to face the pie crust demon.

This was actually my most successful pie crust attempt. It just worked. I don't know if the pie crust gods were just on my side. Or if it was the fact that South Florida was experiencing record low temps. (It was in the 50's on Sunday morning!) Maybe I just had more confidence and patience. Who knows. I just know that these pop tarts were good. Very, very, good. I want to "pop tart" everything. Don't be surprised if pop tarts show up again for the next few posts. The pumpkin and peanut butter combination is different. The peanut butter slightly overwhelms pumpkin. Maybe next time I won't use equal amounts so it will  be pumpkin with a nutty undertone. I loved having that hint when I made carrot soup with peanut butter. I didn't use a lot of sugar. Feel free to increase or use a sweetener of your choice. Maple syrup should be good. Play around with the spices too. 

Pumpkin and Peanut Butter Pop Tarts

Ingredients

Crust

6 oz all purpose flour

1 tablespoon sugar

1/4 teaspoon salt

4 oz cold butter, in half inch cubes

Filling

2 tablespoons cooked and pureed pumpkin

2 tablespoons peanut butter (crunchy or smooth)

1.5 tablespoons sugar, to taste

1/4 teaspoon cinnamon

1/4 teaspoon ginger

pinch ground nutmeg

pinch ground cloves

Frosting 
1 cup powdered sugar
milk
 

Directions

In a bowl, whisk together flour, sugar and salt. Toss in cold butter cubes then place the mixture in the freezer for ten minutes. 

Empty the contents of the bowl onto a baking mat. Using the heel of your hand or a rolling pin, flatten the cubes of butter into the flour. Repeat until all the flour seems to be buttered.

Make a well in the center of the flour-butter mixture and add just enough milk to get the dough to start clumping together. It should not be wet. It may even seem dry. Press everything together, flatten into a rough rectangular shape, wrap in plastic wrap and refrigerate for at least an hour.

Blend together all the filling ingredients. 

On a lightly floured surface, roll out the chilled dough to a 8" x 12" rectangle. Cut into 8 4" x 3" rectangles. 

Place a tablespoon of filling in the center of 4 of the rectangles leaving a half inch border around the edges.. Poke vent holes in the remaining rectangles. Top the filled rectangles with a vented-top. Use a fork to seal the edges.

Place the tarts in the fridge while the oven preheats to 350 F. 

When the oven is heated, bake the tarts on a parchment lined baking sheet for 20-25 minutes or until lightly browned.

When cooled, mix the powdered sugar with just enough milk to make a thick frosting. Spread on tarts.

Don't miss the rest of these delicious peanut butter recipes!

To see more delicious Foodie Extravaganza treats or learn how to join the party each month visit us here!

Savory Dishes

• Peanut Butter and Chicken Pumpkin Stew by Reneé at Kudos Kitchen by Reneé
• Peanut Butter Beef Stew by Joy at The Joyful Foodie
• Peanut Butter Curry Ramen by Marissa at Rae Gun Ramblings
• Peanuty Autumn Roots by Camilla at Culinary Adventures with Camilla
• Sesame Noodles with Spicy Peanut Sauce by Stacy at Food Lust People Love
• Thai Chicken Peanut Noodles by Melanie at Garnish and Glaze
• Thai Peanut Chicken Skewers by Pantry Friendly Cooking

Sweet Treats

• 3 Ingredient Peanut Butter Cookies by Lindsay at My Creative Days
• Applesauce Peanut Butter Muffins by Kathleen at Fearlessly Creative Mammas
• Buckeye Brownie Bites by Teri at The Freshman Cook
• Dairy Free Chocolate Syrup Swirled Peanut Butter Blondies by Mary Frances at The Sweet {Tooth} Life
• Hong Kong French Toast by Tara at Tara's Multicultural Table
• Peanut Butter & Potato Chip Fudge by Kaylin at Keep it Simple, Sweetie
• Peanut Butter and Jelly Cupcakes by Jacklyn at Mrs. Penguin Bakes
• Peanut Butter Filled Steamed Buns by Wendy at A Day in the Life on the Farm
• Peanut Butter Potato Candy by Cindy at Cindy's Recipes and Writings
• Pumpkin & Peanut Butter Pop Tarts by Kelly at Passion Kneaded
• Reese's Krispies Popcorn by Rebekah at Making Miracles
• Salted Vanilla Bean Peanut Butter Cup Fudge by Laura at Baking in Pyjamas