Pumpkin Pie Pop Tarts

• FOR THE PUMPKIN BUTTER:
• 2 cups Pureed Cooked Pumpkin
• 1 cup Orange Juice
• 1-1/4 cup Sugar
• 1-1/2 teaspoon Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Allspice
• 1 pinch Freshly Grated Nutmeg
• _____
• FOR THE CRUST:
• 2-1/2 cups All-purpose Flour
• 1 teaspoon Salt
• 1 cup Cold Unsalted Butter (cut Into Small Pieces)
• 8 Tablespoons Plain Full Fat Yogurt
• 1 whole Egg, Beaten
• _____
• FOR THE ICING:
• 2 Tablespoons Packed Light Brown Sugar
• 1 Tablespoon Cornstarch
• 1-1/2 Tablespoon Milk

1. Pumpkin Butter:
2. 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.
3. Crust:
4. 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.
5. Making the Pop Tarts:
6. Preheat the oven to 350u0b0F.
7. 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.
8. Icing:
9. 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.

pumpkin butter, orange juice, sugar, cinnamon, ubc, ubc, ubc, nutmeg, allpurpose, salt, butter, fat yogurt, egg, brown sugar, cornstarch, milk

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-pie-pop-tarts/ (may not work)