Preheat oven to 350°F.

Thaw out pie dough if frozen. On a lightly floured surface roll out both pie doughs into a perfect rectangle. Cut into four squares/rectangles. Set aside.

In a small bowl combine pumpkin puree, pumpkin pie spice, cinnamon, and brown sugar. Mix well. Spoon and spread some onto each of the rectangle square to within 1/2 inch away from the edge. Top with the other square. With a fork crimp all around the edge of pop tart. Repeat with the others. Add to a baking pan.

In a small bowl lightly beat the egg. Brush the tops and round the edges of pop tarts with the beaten egg. Bake til golden brown. Remove from oven. And let cool completely.

Meanwhile in a bowl add the powdered sugar, vanilla, pie Spice, and evaporated milk. Add a little bit of milk ata time til smooth and creamy but slightly thick (icing). Spread over top of cooled pop tarts. Sprinkle the crushed sprinkles over top. Let set for 5 minutes. Serve and Enjoy 😋