Refrigerated pie crusts1 1/3 cup pure pumpkin2/3 cup ight brown sugar2 teaspoons pumpkin pie spice1 large egg1 tablespoon milk1 1/2 cup powdered sugar2 Tablespoons maple syrup4-5 teaspoons milksprinkles
Place 2 tablespoons of the pumpkin mixture onto the center of each rectangle pie crust on the baking sheet. Spread it out to cover all but 1/2-inch around each edge.
Bake for 8-12 minutes or until golden brown all over. Remove the pan from the oven and allow them to cool, on the warm baking sheet, while you prepare the glaze.
Whisk together the powdered sugar, maple syrup, and milk (start with 3 teaspoons and add from there) until the glaze is combined and reaches your desired consistency.