Preheat oven to 350
Roll out pie crust dough and slice each crust into 8 square(ish) pieces. You will have scraps. Combine them and then cut 4 more squares to have 20 square pieces total. This will make 10 pop tarts.
Mix together the pumpkin puree, brown sugar, pumpkin pie spice, and syrup.
Lay out 10 of your dough squares and add roughly a tablespoon and a half of the filling to the center of each square. It may not seem like a lot, but don't overfill!
Top with the remaining 10 dough squares and use a fork to seal the edges.
Lightly score an "x" on each of the pop tarts.
Whisk together the egg and water to make an egg wash. Brush on the pop tarts, making sure you cover the sealed edges.
Add pop tarts to a baking sheet, but do not overcrowd the pan. I bake these in 2 batches.
Bake for 22-25 minutes.
Let rest on the baking sheet for 3-5 minutes and then transfer to a cooling rack. Let cool for at least 10 minutes.
Whisk together the icing ingredients - powdered sugar, vanilla, and milk.
Add icing to a ziplock back (or piping bag if you have one), cut a small opening for the icing and then drizzle over the cooled pop tarts.
Let the icing harden for about 15 minutes and then pack them up to go to your party or dig right in!!