Pumpkin Pocket Pies (Or Pop Tarts!)

1. 1

   Prepare crusts: Prepare your favorite (2) pie crust recipe, or buy a box of 2. Roll out pie crusts and cut each circle into quarters, making 8 total pieces from the 2 crusts.

2. 2

   Prepare filling: Beat egg. Add in the can of pumpkin pie filling, and pumpkin pie spice (pass on this if you don't like your pie as spicy).

3. 3

   Assemble pies: Take each pie quarter piece and put a few tablespoons full of the filling in the middle. Fold over and seal edges. If your filling is a bit runny or loose, then fold edges back over themselves before crimping and sealing. You want the pies full, but not bulging.

4. 4

   Bake pies: Put pies on baking sheet and prick each one with a fork on top so steam can escape. Bake pies at 400F for 12-15 minutes or until crust is golden brown.

5. 5

   Prepare glaze: combine powdered sugar, vanilla and maple syrup. Add in milk as needed to get a slightly liquid glaze consistency, as thick as you desire. Drizzle over top of pocket pies and let dry. Add another drizzle to layer as much as you desire.

6. 6

   These can be eaten cold or warmed in a toaster or microwave. Refrigerate for up to one week.

* Per serving · 4 servings · Values may vary.