We’re Making Pumpkin Lunch Box Tarts From Toy Story Land

We’re Making Pumpkin Lunch Box Tarts From Toy Story Land Woodys Lunch Box Pumpkin Tart 3

I may or may not be in the minority when I tell you that I have loved Toy Story Land ever since it was announced for Disney’s Hollywood Studios. Way back when the first film came out, my hubs and I were dating and did not have children yet. After seeing the movie, we talked about how much our future kids would enjoy that film. Little did we know how popular the entire franchise would be once they became adults!



One of the things I’ve always loved about Toy Story Land is the quick-service dining location, Woody’s Lunch Box. I will always want to call it Andy’s Lunch Box since it’s located in his backyard, but I digress. Anywho, since Zoë is still galavanting around the countryside, I thought that for this week’s Saturday Cooking Sesh, we’d try making the Pumpkin Lunch Box Tarts from there right here at home.

You might remember that a couple months ago, Hannah shared her review of this menu item in the latest Disney Snack Attack. You can watch the video in her article too. In the meantime, below is the recipe from The Unofficial Disney Parks Holidays Cookbook. Let’s make it together!



FOR PASTRIES

  • 1 (2-count) package refrigerated pie crusts
  • 1/2 cup pumpkin purée
  • 2 teaspoons ground cinnamon
  • 2 teaspoons granulated sugar

FOR GREEN VANILLA FROSTING

  • 1/2 cup salted butter, softened
  • 2 1/4 cups confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon whole milk
  • 3 drops green gel food coloring
We’re Making Pumpkin Lunch Box Tarts From Toy Story Land Woodys Lunch Box Pumpkin Tart 1

FOR ASSEMBLY

  • 12 pieces candy corn
  • 4 teaspoons asst. Halloween stick sprinkles

TO MAKE PASTRIES

  1. Preheat oven to 450°F and line a half-sized baking sheet with parchment paper.
  2. Remove pie crusts from refrigerator and let sit 45 minutes, then unroll onto parchment paper. Fold each circular crust in half and use a sharp knife to cut 2 double-thick rectangles (about 3” x 2.5”) to make 8 total rectangles. Discard excess pie crust pieces and lay out rectangles on parchment paper. Set aside.
  3. In a small bowl, mix pumpkin purée, cinnamon, and sugar. Scoop 2 tablespoons of filling down center of 4 rectangles, keeping edges clean (eat or discard excess filling, if any). Run a wet finger along clean edges. Use your fingers to gently stretch remaining 4 rectangles of crust to accommodate filling and place on top of filling. Press gently on edges to adhere top and bottom to one another, then use a fork to crimp around sides of all 4 pastries. Use fork to gently poke top of each pastry once.
  4. Bake 14-16 minutes until golden brown. Remove from oven and allow to cool on pan completely, about 45 minutes.

TO MAKE GREEN VANILLA FROSTING

  • In bowl of a stand mixer fitted with whisk attachment, add butter and whip 3 minutes or until creamy. Gradually add in sugar, vanilla, milk, and food coloring, mixing 30 seconds between additions.

TO ASSEMBLE

  • Once pastries are completely cool, spread frosting on top of each pastry, place 3 candy corn on top and sprinkle with Halloween sprinkles. Serve immediately or refrigerate in an airtight container for up to 3 days.

Senior Editor for the DIS and DCL Fan | Disney Vacation Club Member | Thrilled to have been a '13/'14 Disney Parks Moms Panelist (now planDisney) | Lover of all things Disney; the Magic of Disneyland, Walt Disney World, and Disney Cruise Line | ºoº














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