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1
To make the filling, wash, peel and remove the seeds from the pumpkin. Cut the pumpkin into cubes and cook in salted water for about 20 minutes, until soft.
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2
Meanwhile, make the pastry dough. With your hands, or a pastry knife, mix flour, icing sugar, butter and 1 egg into a smooth dough. Flatten the dough, wrap in plastic wrap, and refrigerate 1 hour.
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3
Drain pumpkin and puree, adding brown sugar and pumpkin pie spice to taste.
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4
Roll out the chilled pastry on a floured surface. Using a cookie cutter, stamp out approx. 16 pumpkins (approx. 9 cm each). Knead the remaining dough again, roll out and cut out more pumpkins. Carve Jack O'Lantern faces out of half of the pumpkins.
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5
Preheat oven to 400u00b0F. Spread the pumpkin puree over the un-carved dough pumpkins, leaving about 1/4 inch around the edges. Top these with the Jack O'Lantern dough pumpkins, lightly pressing the top and bottom layers together at the edges. Place the pumpkins on 2 cookie sheets lined with baking paper.
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6
One at a time, bake each sheet of Pop-Tarts for 5 to 6 mins. Whisk 1 egg in a bowl. Remove the Pop-Tarts from the oven and thinly coat each one with the egg, and return to oven for an additional 5 to 6 mins, until golden brown. Remove from the oven, allow to cool. Serve warm or cold.
