Homemade Pumpkin Pie Pop Tarts - cooking recipe

Ingredients

1 lb Hokkaido pumpkin or butternut squash
None None Salt
2 cups flour
2/3 cup powdered sugar
9 tbsp butter, cut in small cubes and chilled
2 None eggs, beaten
1 1/2 tbsp brown sugar
1/2 tsp pumpkin pie spice
None None flour for the work surface
None None plastic wrap
None None baking paper

Preparation

To make the filling, wash, peel and remove the seeds from the pumpkin. Cut the pumpkin into cubes and cook in salted water for about 20 minutes, until soft.
Meanwhile, make the pastry dough. With your hands, or a pastry knife, mix flour, icing sugar, butter and 1 egg into a smooth dough. Flatten the dough, wrap in plastic wrap, and refrigerate 1 hour.
Drain pumpkin and puree, adding brown sugar and pumpkin pie spice to taste.
Roll out the chilled pastry on a floured surface. Using a cookie cutter, stamp out approx. 16 pumpkins (approx. 9 cm each). Knead the remaining dough again, roll out and cut out more pumpkins. Carve Jack O'Lantern faces out of half of the pumpkins.
Preheat oven to 400\u00b0F. Spread the pumpkin puree over the un-carved dough pumpkins, leaving about 1/4 inch around the edges. Top these with the Jack O'Lantern dough pumpkins, lightly pressing the top and bottom layers together at the edges. Place the pumpkins on 2 cookie sheets lined with baking paper.
One at a time, bake each sheet of Pop-Tarts for 5 to 6 mins. Whisk 1 egg in a bowl. Remove the Pop-Tarts from the oven and thinly coat each one with the egg, and return to oven for an additional 5 to 6 mins, until golden brown. Remove from the oven, allow to cool. Serve warm or cold.