A “Great Pumpkin” Apple Pop-Tart 🎃🍎

This is such a fun fall twist on a classic Pop-Tart! It’s filled with warm apple pie filling, cinnamon, and buttery pie crust, then topped with a sweet homemade orange colored icing.

It’s cozy, festive, and very delicious. The combination of the apple filling and sweet icing almost gives it a candy-corn-like flavor! The taste is hard to describe and feels so nostalgic!

Ingredients

For the Pop-Tart

• 2 rolls/packages of pie crust
• 1 can apple pie filling
• Cinnamon
• 1 tbsp melted butter
• Orange sprinkles

For the Icing

• Powdered sugar
• Milk (I used oat milk)
• Melted butter
• Yellow food coloring
• Red food coloring
• Green cookie icing

Instructions

Make the Pumpkin Pop-Tart:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Roll out one pie crust into a large circle. Cut a small crescent shape from the top of the crust and save the extra dough to create the pumpkin stem.
3. In a small bowl, combine the apple pie filling, cinnamon, and about 1 tablespoon of melted butter. If your apple slices are large or thick, mash them up as much as possible. The smoother and more mashed the filling is, the easier it will be to spread.
4. Spread the apple filling over the pie crust, leaving about 1 inch of space around the edges.
5. Carefully place the second pie crust over the top.
6. Use some of the extra dough to create another small stem and place it on top of the stem from the bottom layer.
7. Pinch the edges of the two crusts together all the way around to seal the Pop-Tart.
8. Using a knife, gently score lines up and down the crust to create the look of a pumpkin. Be careful not to cut too deeply, or the filling may spill out while baking.
9. Melt about 1 tablespoon of butter and gently brush it over the top and edges of the crust.
10. Bake at 350°F for 20–25 minutes, or until the crust is lightly golden.

Make the Icing:

11. While the Pop-Tart is baking, combine powdered sugar, milk, and melted butter in a small bowl. Adjust the amounts until you reach your desired icing consistency. You’ll want a higher ratio of powdered sugar to milk and butter.
12. Add yellow and red food coloring, using more yellow than red, until you reach a bright pumpkin-orange color.
13. Once the Pop-Tart is finished baking, allow it to cool slightly.
14. Spread the orange icing over the rounded pumpkin portion, leaving the stem uncovered.
15. Use green cookie icing to frost the pumpkin stem.
16. Quickly add your orange sprinkles while the icing is still wet. The icing will begin to harden, so you’ll want to add the sprinkles right away.

Let the icing set, then slice and enjoy! 🎃🍎

The final result is so delicious—it tastes like a cozy apple pie crossed with a sweet candy corn treat!