Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup vegan butter, cold and cubed. 1/4 teaspoon salt. 2-3 tablespoons ice water. 1/2 cup pumpkin puree. 2 tablespoons maple syrup. 1 teaspoon pumpkin pie spice. 1/4 cup powdered sugar, for icing. 1-2 tablespoons almond milk, for icing. 1/4 teaspoon vanilla extract, for icing.
Instructions: Pulse the flour, salt, and vegan butter in a food processor until the mixture looks like big crumbs. One tablespoon at a time, add ice water until the dough comes together. Split the dough in half, cover each half with plastic wrap, and put them both in the fridge for 30 minutes. Warm the oven up to 375F 190C and put parchment paper on a baking sheet. Mix pumpkin puree, maple syrup, and pumpkin pie spice together in a small bowl until everything is well mixed. One piece of dough should be rolled out to about 1/8 inch thick on a lightly floured surface. Cut the dough into rectangles that are about 3 inches by 5 inches. Put a small amount of pumpkin filling in the middle of half of the rectangles, leaving some space around the edges. Put the rest of the rectangles on top of the ones that have been filled, and use a fork to seal the edges. Place the pop tarts on the baking sheet that has been prepared. Bake for 18 to 20 minutes, or until the tops are golden brown. On a wire rack, let the pop tarts cool all the way down. Powdered sugar, almond milk, and vanilla extract should all be mixed together in a small bowl until the mixture is smooth. Spread icing on pop tarts that have cooled down, and wait for it to set before serving.
