Yields 8 servings

Ingredients

Pop Tart

• 2 pie crusts (you can use store bought or homemade)
• ½ cup pumpkin puree
• 1 egg, room temperature
• 1/3 cup light brown sugar
• 1 1/4  teaspoon pumpkin spice
• pinch of salt
• 1 egg (for egg wash)

Glaze

• 1 3/4 cup powdered sugar
• 2 Tablespoons pure maple syrup
• 2 Tablespoons milk or cream
• pinch salt
• 1 teaspoon vanilla paste

Method

Pop Tart

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside
2. Roll out half of your pie dough on a well-floured surface. Cut the dough into a roughly 12″ x 8″ rectangle using a sharp knife. Carefully roll the dough back around your rolling pin and roll out onto your prepared baking sheet
3. In a medium bowl, whisk together the pumpkin puree, egg, brown sugar, pumpkin spice and salt until smooth. Set aside
4. Whisk a large egg with a little bit of water. Use a pastry brush to brush the outside inch of dough on the baking sheet. Spread the pumpkin filling in the centre of the bottom crust, leaving about a 1 inch border on all sides
5. Roll out and cut, the second pie crust to the same size as the first one and carefully place the second piece of dough over the first, using your fingers to slightly push dough together around the edges. Use a large fork to make indents along the border of the pop tart, then poke fork lightly in the centre of the pop tart to allow air to escape
6. Brush the whole top of the pop tart with the remaining egg wash
7. Bake for 17 to 20 minutes, until the dough is light golden brown. Allow to cool fully while you make the glaze

Glaze

1. To make the glaze, combine all ingredients in a medium sized bowl and use a whisk to mix until smooth
2. Spoon the glaze evenly over the cooled poptart, the spread over the surface of the poptart. Use as much glaze as you like. Cut into 8 equal size pieces
3. Serve and enjoy!