Step 1

Defrost the frozen pie crusts on the counter for one hour.

Step 2

Remove from the pie tins and roll flat with a rolling pin. Use a pumpkin cookie cutter to cut out the pumpkin shapes.

Step 3

Preheat the oven to 350F.

Step 4

Combine the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice in a small bowl and mix well.

Step 5

On a parchment lined baking sheet or a silicone baking mat, set out half of the pumpkin shapes.

Step 6

Brush the beaten egg over top of each of the entire pumpkin shapes.

Step 7

Gently press the lollipop stick into the pie dough, making sure it's indented slightly into the dough. There should be at least 1 inch of lollipop stick pressed into the dough.

Step 8

Add a small spoonful of pumpkin mixture to the center of the shape, over the lollipop stick, being sure to leave at least half an inch of space around the outer edges of the pumpkin shape to seal it closed.

Step 9

Line up the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press the edges closed slightly with your fingers.

Step 10

Using a fork, press around the edges of the pumpkin shape to seal it completely.

Step 11

Brush the top of the pumpkins with the beaten egg.

Step 12

Bake at 350F for 20 to 25 minutes until golden brown. (I baked mine for 23 minutes).

Step 13

Combine the icing sugar and vanilla extract in a small bowl. Add the maple syrup, 1 Tablespoon at a time until you have a slightly runny glaze. (I used 3 Tablespoons of maple syrup, but you might need slightly more or less).

Step 14

Pour the glaze into a zip lock bag, seal it closed, then cut off a small corner of the bag.

Step 15

Gently squeeze the glaze over the mini pumpkin pies.

Step 16

Enjoy!