Get ready to spice up your mornings with our latest recipe: a nostalgic, single-serve Pumpkin Pie Pop Tart featuring our limited edition Pumpkin Pie Nut Butter! 🎃 This cozy treat is the perfect blend of sweet and satisfying, and best of all, it’s vegan, dairy-free, and gluten-free. Whether you're craving a fall-inspired breakfast or just looking to indulge in some seasonal flavors, this pop tart is sure to hit the spot!

Ingredients:

For the pastry dough:

• ½ cup almond flour
• 1 ½ tablespoon coconut flour
• 5 teaspoon coconut oil melted
• 5 teaspoon water
• splash of vanilla extract
• Sprinkle of salt

For the pumpkin pie filling:

• 2 tablespoon coconut sugar
• 2 tablespoons pumpkin puree 
• ½ teaspoon pumpkin pie spice blend
• 2 teaspoons Pumpkin Pie nut butter

For the icing:

• 2 tbsp Pumpkin Pie nut butter
• 1 tablespoon maple syrup
• pinch of cinnamon
• water to thin
• Colored sprinkles for topping

Directions:

1. Preheat oven to 350 F and line a baking sheet with parchment paper.
2. In a bowl, mix together pastry dough ingredients until combined.
3. Split the dough in half. Either use your hands to press the dough flat or use a rolling pin to roll one half onto the parchment paper to create a rectangle. 
4. In another bowl, mix filling ingredients and spread this evenly onto pastry dough rectangle.
5. Roll out the other half of dough into the same size rectangle and place it on top of the filling so that it is covering it. Using a fork, pinch the edge of the dough together using a fork. 
6. Bake for about 15-20 minutes or until edges are slightly golden. 
7. While pop tart cools, mix together icing in a small bowl. Once cooled completely, drizzle icing to cover pop tart and top with sprinkles. Enjoy!