1 can Pillsbury Crecsents®

½ cup pumpkin puree

2 TBSP brown sugar, packed

¼ tsp pumpkin pie spice

For Optional Icing:

½ cup powdered sugar

1 TBSP mik (used gradually)

Open up the can of Pillsbury Crecsents® and unroll the dough.
WIth a rolling pin, roll two triangles together to form a rectangle making sure the seam between them has disappeared.
Cut each rectangle in half to form to smaller rectangles (these will form one pop tart). Place 4 dough rectangle onto a parchment lined baking sheet.
In a small bowl, mix together the pumpkin puree, brown sugar, and pumpkin pie spice.
Drop a large tablespoon of the pumpkin mixture on to the center of 4 of the crescent roll rectangles you just cut apart and spread over the dough leaving ½ inch space at the edges.
Place another piece of dough over top and seal the edges by crimping them with a fork.
Bake at 375 degrees for 10 minutes or until golden brown. Pop Tarts will be slightly puffy.
Let cool. If desired make icing by mixing powdered sugar and some milk to form a thick icing and spread over top of cooled Pop Tarts.
Enjoy!