Pumpkin Pie Pop Tarts with Maple Glaze

What you will need:
For the crust:
2 cups flour
1 tbsp. sugar
1 tsp. salt
1 cup (2 sticks or 8 oz.) unsalted butter, cold, cut into cubes
1 large egg
2 tbsp. milk
1 large egg, whisked (for brushing)

For the filling:
3/4 cup pureed pumpkin
1 large egg
1/8 tsp. ground cloves
1/4 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 cup sugar

For the maple glaze:
1 cup powdered sugar
2 tsp. maple syrup
2 tbsp. milk

Steps to yummy goodness:
To prepare the crust:
In a medium bowl, whisk together the flour, sugar and salt. Add the cold butter and break it up in the flour mixture using your fingers, a pastry cutter or a food processor. Work it in until only pea sized lumps remain in your mixture. In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and stir to make sure it is well combined. Lightly dust a clean counter with flour and knead the dough on the floured counter for a few turns until it really starts to come together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes.

To make the filling:
In a small saucepan, heat the pumpkin puree and spices over medium heat. Heat heat through until the spices become fragrant. Remove from the heat and place the spiced pumpkin in a medium bowl. Whisk in the egg, salt, and sugar and place in the refrigerator to rest.

To make the pop tart:
On a well floured surface, press the dough into a 3×5 inch rectangle, roll the dough out to about 1/8-inch thickness. The dough should be slightly larger than 9×12 inches. Trim dough with a knife (pizza cutter works as well), creating a rectangle that is 9 inches tall and 12 inches long. Using a pizza cutter, cut each side into thirds, creating 9 squares.

Place the dough squares in the fridge while you roll out the second piece of dough in the same way. Brush one set of the 9 squares with the beaten egg. Spoon about one tablespoon of pie filling into the center of each brushed dough square. Top with a piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart. Position a rack in the upper third of the oven and preheat to 350 F. Let the tarts rest in the fridge for 30 minutes while the oven preheats. Remove the tarts from the fridge and place in the oven and bake for 25 – 30 minutes or until golden brown on top.

To make the glaze:
Whisk together all the ingredients and set aside. Glaze the tarts when they are completely cooled.