Instructions

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. Roll 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, cinnamon, nutmeg and salt until smooth. Set aside.
4. Whisk a large egg with 2 tablespoons of water. Use a pastry brush to brush the outside inch of dough on the baking sheet. Spread the pumpkin filling in the center of the bottom crust, leaving about a 1 inch border on all sides.
5. Roll out 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 center of the pop tart to allow air to escape.
6. Brush the whole top of the pop tart with the remaining egg wash if using. This step isn’t necessary, but will give your pop tart a nice shine.
7. Bake for 17 to 20 minutes, until the dough is light golden brown. Allow to cool while you make the glaze.
8. To make the glaze, combine all ingredients in a medium sized bowl and use a whisk to mix together until smooth and homogenous.
9. Spoon the glaze evenly over the cooled pop tart, using an offset spatula or the back of a spoon to spread the glaze out. Use a sharp, thin knife to cut into 8 equal size pieces. Enjoy!