I can guarantee you’ve never seen this pop tart flavor at the grocery store! This Sheet Pan Pop Tart with Pumpkin Butter and Maple Bacon Glaze is the perfect balance of salty and sweet and has all of your favorite fall flavors.
The grocery list.
- Pie dough sheets – You can buy pre-made pie crust at the store or make your own. Check out my recipe for Smoked Pumpkin Pie with Eggnog Whipped Cream for the most tender homemade pie crust recipe.
- Almond meal (optional) – The almond meal helps soak up any extra moisture from the pie dough, though it’s not essential.
- Pumpkin butter – Trader Joe’s comes through with another delicious item!
- 1 egg – For egg wash to brush over the edges of the crust before baking it.
- Maple butter – Essentially spreadable maple syrup, you can use the leftover maple butter on your pancakes!
- Black forrest bacon – Cook and chop up the bacon before using it in this dish.
The preparation.
Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper. Place one rolled out sheet of dough onto the parchment paper. Sprinkle with almond meal (this helps soak up any excess moisture).
Pour the pumpkin butter onto the base crust and evenly distribute, leaving a 1 inch border.
In a small bowl, whisk the egg. Brush the egg along the edges of the pie crust. Gently lift the other pie dough on top of the filling and use a fork to press down and seal the edges. Cut off any execs dough as needed.
Brush the top of the pie dough with the remaining egg wash. Sprinkle the edges with raw sugar and poke 12-15 holes in the top with a fork to release steam while baking.
Place the baking sheet pie in the lower third of the oven and bake for 30-35 minutes or until golden.
Remove the pie from the oven and cool for 10-15 minutes before glazing.
Once the sheet pan pie has cooled, spoon or brush the maple butter over the top of pie. Sprinkle with the finely chopped pieces of bacon, slice and serve.
Looking for more breakfast recipes?
Here are a few to try:
AirCrisp French Toast Sticks w/ Lemon Blueberries
Lastly, if you make this Sheet Pan Pop Tart recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
- 2 pie dough sheets, rolled to 1/4” thick rectangles
- 1/4 cup almond meal (optional)
- 1 cup pumpkin butter
- 1 egg
- 1/2 cup maple butter
- 3 slices black forrest bacon, cooked and chopped
Instructions
- Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper. Place one rolled out sheet of dough onto the parchment paper. Sprinkle with almond meal (this helps soak up any excess moisture).
- Pour the pumpkin butter onto the base crust and evenly distribute, leaving a 1 inch border.
- In a small bowl, whisk the egg. Brush the egg along the edges of the pie crust. Gently lift the other pie dough on top of the filling and use a fork to press down and seal the edges. Cut off any execs dough as needed.
- Brush the top of the pie dough with the remaining egg wash. Sprinkle the edges with raw sugar and poke 12-15 holes in the top with a fork to release steam while baking.
- Place the baking sheet pie in the lower third of the oven and bake for 30-35 minutes or until golden.
- Remove the pie from the oven and cool for 10-15 minutes before glazing.
- Once the sheet pan pie has cooled, spoon or brush the maple butter over the top of pie. Sprinkle with the finely chopped pieces of bacon, slice and serve.