Pumpkin Spice Pop Tarts

Gluten-free, egg-free, grain-free

I've given into the fact that I am that basic girl that needs everything in her life to be pumpkin spice as soon as September 1st hit. I won't deny deny it, I won't apologize for it. Plus, can it get better than pumpkin spice POP TARTS! I mean common! With Thanksgiving coming up next weekend these would be a fun spin on classic pumpkin pie too.

​These are a spin on my original pop tart recipe that you can find here.  I whipped up this new recipe just for fun for my Sunday family dinner and then polled my instagram followers to see if ya'll would want the recipe and it was a resounding YES! So as promised here they are! 

I've talked about cassava flour on other posts but in case you missed it, cassava flour is by far my favourite grain-free flour to use. Cassava is a tuber like a sweet potato and the flour behaves almost the exact same as normal white flour in recipes. You'll notice it a lot in my recipes because it's my fav. I'm also intolerant to coconut and almonds are a little iffy for me too. I buy my cassava flour at a tropical food market. If you're in Ottawa, then you can pick it up at M&J tropical supermarket on Merivale. If you're not in the Ottawa area than you can find it online but it tends to been much more expensive so I urge you to search your area for a local supplier. It's worth to research to get your hands on it! 

Ingredients

Crust:

• 2 cups cassava flour
• 1 cup cold butter, cut into 1" pieces
• 2 tbsp arrowroot starch
• 3/4 cup cold water

Filling 

• 2 cups pure pumpkin
• 1/2 cup maple syrup
• 1 tsp. vanilla
• 1 1/2 tsp. pumpkin pie spice
• pinch of sea salt

Icing

• 2 cups cashews (soaked)
• 1/4 cup honey
• 1 tsp. vanilla
• 1/2 cup pure pumpkin

Method
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Crust
- In a large mixing bowl add the cassava flour and arrowroot starch. Stir together.
- Add in butter and cut into the flour mixture. A pastry cutter works best for this step.
- Add water one tablespoon at a time and continue mixing until the dough forms.
- Cover with a tea towel and refrigerate while you make the filling. 

Filling
- In a medium mixing bowl whisk together all ingredients and set aside

Icing
- In a high speed blender or food processor blend cashews until fine
- Add honey and vanilla and continue to blend until smooth and creamy
- Remove 1/4 cup of icing and set aside before adding pumpkin. This will be used for the white drizzle on top (totally optional but worth it!)
- Add pumpkin to remaining icing and blend until fully combined
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Assembling pop tarts
- Preheat oven to 350.
- Remove dough from fridge and divide mixture in half.
- On a floured surface or between two sheets of parchment paper, roll out the first half of dough to about 1/8 inch thickness. Cut into rectangles. 
- Transfer rectangles to a parchment lined baking sheet
- Spoon pumpkin mixture on top, leaving a 1/4 inch border.
- Roll out the second half of the dough to the same thickness and cut into the same size rectangles.
- Cover the bottom pieces and seal the edges with a fork. You my need to dip your fork in flour to prevent it sticking to the dough. 
- Bake for 18-20 minutes, until golden brown on edges Allow to cool completely.
- Top with Icing and store in refrigerator