Homemade Pumpkin “Poptarts” ™
1 cup pumpkin puree
2 tsp allspice or cinnamon
2 1/4 cups whole wheat flour (or 50/50)
1. Preheat the oven to 375 degrees. In a food processor fitted with the blade attachment, pulse together the flour, salt, and sugar. Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal. Combine the egg and water in a container (remove all ice pieces). While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together.
2. Pour mixture out onto a floured board and knead a few times to bring all the ingredients together. Roll out dough to 1/8 inch thick. Cut into 4 x 5 inch rectangles. Place a small amount of pumpkin puree in the center of half of the rectangles, and use a finger to spread water around the edges. Place another rectangle of dough on the top and smooth the edges down to seal in the puree. Use a fork to crimp the edges.
Bake for 20 minutes or until golden!
Enjoy.
