Easy Pumpkin Brown Sugar Cinnamon Pop Tarts

INGREDIENTS

Crust

• 1 box pie crusts (1 with 2 layers)

Egg Wash

• 1 egg, beaten
• 2 teaspoons milk

Filling

• 1/3 C pumpkin puree
• 1/4 C brown sugar
• 1 tsp cinnamon
• 1/2 Tbsp flour

Glaze

• 3/4 cup powdered sugar, sifted
• 2 - 4 tsp milk, more as needed
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract

INSTRUCTIONS

1. Preheat the oven to 425 degrees F.
2. Line a large cookie sheet with parchment paper.
3. Unroll the pie crusts and square the edges. Cut each into 9 rectangles.
4. In a small bowl, whisk together the egg and the milk. Brush half of the pie crusts (the bottoms) with the egg wash. (This will help the filling adhere to the crusts.)
5. In another small bowl, combine the pumpkin puree, brown sugar, cinnamon and flour.
6. Place 1 tablespoon in the center of 9 rectangles. Spread out but keep about 1/4 inch from the edges. Top with another piece of pie crusts. Using a fork, crimp all four edges. Repeat until all of the pie crust is used; you will have 9 pop tarts.
7. Brush the top of the pop tarts with the remaining egg wash.
8. Bake the pop tarts for about 8-9 minutes or until slightly brown.
9. Allow the pop tarts to cool for 10 to 15 minutes.
10. Meanwhile, add the powdered sugar, 2 teaspoons of creamer, cinnamon and vanilla to a bowl. Whisk until smooth, adding more creamer until desired consistency is achieved. Pour over pop.
11. Serve immediately.
12. Store the remaining pop tarts in an airtight container.
13. To serve warm, heat in the microwave for 10 seconds.