I told you I would revisit making my pop tarts, since my first attempt was tasty, but not quite right. This time around, I tried a different crust recipe.
I was happy with the original filling, so I kept that (in fact, I had so much left over from the first time that I just froze it and thawed it to use this time). The difference this time was the crust. Previously, I used a regular pie crust, and while it was really good, it was also very flaky, which doesn't really work for pop tarts. This time, I used my classic tart crust recipe, knowing that it was more like a cookie, and less like a flaky pastry. It was a good choice. They came out crisp, like a cookie, but also delightfully buttery and tender. I made these small and round, because that's what I felt like doing. I'm not very good at cutting perfect uniform rectangles, so it was much easier for me to just use a round cutter. You could even make them into fun shapes, if you wanted to.
The recipe for the crust can be found here. The only thing I did differently was that I added about a teaspoon of pumpkin pie spice to the dough to give it a little extra flavor. Totally not necessary if you don't feel like doing it.
The recipe for the filling can be found here, or on the back of a can of pureed pumpkin.
The glaze is a simple mixture of powdered sugar, milk, and pumpkin pie spice. I think I over glazed them yet again, but it's hard not to. At least it tastes good.