Pumpkin Poptarts 1 cup pumpkin puree 1/4 cup sugar 1 egg 1 package refrigera
1 cup pumpkin puree
1/4 cup sugar
1 egg
1 package refrigerated pie crust
Glaze:
1 cup powdered sugar
2Ð’Â tablespoon milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla
In a large bowl, mix together pumpkin puree, sugar, and egg. Unroll pie crusts, cut the edges off to make a large square, then cut the pie crust into three equal rectangles (about 2″ x 3″). Spoon a small amount of pumpkin mixture into the center of one of the rectangles, taking care to not let the filling ooze near the edges. Use a small paring knife to carve jack-o-lantern faces into a second rectangle. Gently lay the carved piece over the pumpkin filling, then press the edges firmly together with a fork. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges of the poptart begin to turn golden brown.
In a large bowl, mix together the powdered sugar, milk, corn syrup, and vanilla.Ð’Â Drizzle glaze over hot pumpkin poptarts.Ð’Â Allow to cool on a cooling rack before serving.