Pumpkin Pie Pop Tarts

Pumpkin Butter:
In a medium sauce pan stir all ingredients together. Heat over medium just until it begins to simmer. Turn down to low so that it simmers slowly. Cook for 45-55 minutes until it is reduced and a bit thicker than applesauce. Store in the fridge in an air tight container for a couple of weeks. *** This is so good stirred in to plain yogurt for a mid afternoon snack.

Crust:
In a large bowl mix together the flour and salt. Cut in the butter pieces with a pastry cutter until they are small pea size pieces. Add the yogurt in by 1 tablespoon at a time gently stirring the flour until it all is moistened and comes together. It should feel like a regular pie dough. I often dump it on to the work surface when it starts to get close and I will use my hands so I can feel how moist it is. Wrap the dough with plastic and refrigerate for one hour.

Making the Pop Tarts:
Preheat the oven to 350ºF.

Cut the dough in half and roll it out on a floured surface sprinkling the dough with flour to keep it from sticking. Roll it out into roughly a 14 by 8 inch rectangle. Cut the dough in half lengthwise, and then into thirds horizontally. Apply one tablespoon of pumpkin butter on 3 of the cut rectangles. Brush the beaten egg around the edges of the pumpkin buttered piece and lay an empty piece on top. Use a fork around the edges to seal and make it look pretty. Place on a parchment lined baking sheet and bake for 25-30 minutes until they are lightly browned. Cool on a wire rack.

Icing:
In a food processor pulse together the corn starch and brown sugar. While the processor is on, slowly stream in 1 tablespoon of milk. As soon as it is a thick but pourable consistency stop adding the milk. Spoon over the top of the cooled Pop Tarts. It will become shiny and harder when it dries.