I recommend a homemade pie crust if you want them to taste really good, but a store-bought one does work. But trust me, it doesn't taste as good.
Here's how you do it:
1. Roll out your pie crust on a lightly floured surface to about 1/4" thickness or less. You don't want too thick of crust.
2. Take a large circle cookie cutter and press one end of it down on the crust, leaving the other end on top of the surface. Use a sharp knife to cut around the cookie cutter except for a notch at the top for the stem. Cut around a rectangular shape at the top for the stem.
3. Using a sharp knife, carefully cut/saw out the eyes and mouth and lift them out from the center.
4. Cut a simple circle using your cookie cutter for the base layer of the pumpkin (your top stem doesn't need a bottom layer, it will be fine).
5. Place a spoonful of filling (recipe below) in the center of your base layer and spread slightly outward, leaving a sufficient clean edge around the outsides for sealing the top.
6. Dip your finger or a brush or something in water and run it around the outside edges of the base layer and the underside of the top layer to encourage sticking. Place the top/face over the filled base circle. Using a fork, press around the outside edges of the pumpkin with the tines to seal it shut. (I skipped over the stem and it didn't leak out).
7. Bake at 350 for 20-25 minutes or until golden.
I've done some where I overfilled them and some of the jam filling spilled out the eyes and mouth, which is actually kind of fun too. It's like the jack-o-lantern is drooling or crying.
3/4 c orange marmalade or apricot jam
1 Tbsp water
1 Tbsp corn starch
Mix all together and use as your filling.
If you want to be more festive you can use a pumpkin pie type filling with a cinnamon frosting, but I personally prefer jam poptarts.Pin It