Pumpkin Pie Pop Tarts

Adapted from Joy the Baker

For the Filling

• 3/4 cup pureed pumpkin
• 1 large egg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• Maple Glaze:
• 1 cup powdered sugar
• 2 teaspoons maple syrup
• 2 tablespoons milk

While the dough is chilling, prepare the filling:
In a small sauce pan, heat pumpkin puree and spices over medium heat.  Just heat through until the spices become fragrant.  This helps to bring loads of flavor into the filling.  Remove from heat and place spiced pumpkin in a medium sized bowl.  Whisk in egg, salt and sugar and place in the fridge to rest while you roll out the dough.
On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness.  The dough should be slightly larger than 9×12-inches.  Trim dough with a pizza cutter, creating a rectangle that is 9-inches tall and 12-inches long.  Using the pizza cutter, cut each side into thirds, creating 9 squares.  Place dough squares in the fridge while you roll out the second piece of dough in the same way.
Brush one set of 9 squares with beaten egg.  This will act as the glue for the top layer of dough.  Spoon about one tablespoon of pie filling into the center of each brushed dough square.  Top with a piece of dough and use a floured fork to crimp the sides closed.  Use the tines of the fork to create vent holes in each tart.
Position a rack in the upper third of the oven and preheat to 350 degrees F.  Let tarts rest in the fridge for 30 minutes while the oven preheats.
Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.
While the tarts bake, whisk together ingredients for the glaze and set aside.
Let baked tarts rest on a cooling rack to cool completely before glazing.  Best served within 2 days.