Preheat the oven to 450F degrees. Line a large baking sheet with parchment paper.
On a clean counter or large cutting board, roll out one of the pie crusts with a rolling pin until the pie crust is very thin (you should almost be able to see through it.) Note: if necessary, add just a very small bit of flour just to keep the rolling pin from sticking to the pie crust dough.
You are basically rolling a circle pie crust into a much larger circle. and we need to end up with a rectangle. Cut off any edges so you end up with a large rectangle shaped pie crust.
Cut that larger rectangle into 12 equal size rectangles. Use a butter knife or a pizza cutter. If it helps, maybe use a ruler to help you keep the lines straight as you cut. If necessary, take any scraps from the pie crust and roll it out until you get the correct number of rectangles.
Repeat this same process with the second pie dough from the package.
Place half the rectangles on the prepared baking sheet, then set aside the others for now.
In a bowl, mix together the pumpkin puree, light brown sugar, and pumpkin pie spice until well combined.
Evenly divide the pumpkin mixture onto the middle of each of the rectangles (it ends up being about 2 Tablespoons). Spread to cover all but about ½ inch around each edge.
In a small bowl, whisk together the egg and milk in a small mixing bowl and then, with a pastry brush, brush the outside edge of each pie crust rectangle (around the pumpkin filling).
With the pie crusts rectangles you set aside, press each one on top of the pie crusts that have the pumpkin filling on them.
Crimp around all the edges of each pop tart with a fork to seal it.
Brush the remaining egg wash all over the top of the pop tarts and gently poke a couple of holes in each one to allow any steam to vent.
Bake for about 8-12 minutes or until golden brown all over.
Allow the pop tarts to cool while making the glaze.
To make the glaze, whisk together the powdered sugar and maple syrup in a small bowl.
Slowly add the remaining milk, one teaspoon at a time, until the glaze reaches a thick, spreadable consistency. You can make it as thin or as thick as you like.
Once the pop tarts are cool, spread a little glaze on each one and garnish with fall sprinkles.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
You could substitute the pie crust with puff pastry but I think the pie crusts are a bit more true to an actual pop tart.
There are usually 2 crusts to a package, so you'll only need 1 package of pie crusts.
Don't want the maple glaze/ Try using a different glaze like a cream cheese glaze, vanilla glaze, or caramel glaze on top of the homemade pumpkin pie pop tarts.
Instead of rectangular pop tarts, you can make squares, triangles, or use a cookie cutter or pastry cutter for a different unique shape.
Store poptarts in an airtight container or wrap them with plastic wrap. They'll keep for a day or two. Or refrigerate for up to a week. Don't forget they'll soften over time.