Pumpkin Pocket Pies (or Pop Tarts!)

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.

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).

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.

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.

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.

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