In a bowl, whisk together the flour, sugar, salt and cinnamon (I don’t know what struck me to put cinnamon in the dough, but in the end it was an awesome idea).
Add in the cold butter and begin cutting it into the dry mixture. I ended up using a fork because I don’t have a nifty pastry cutter. Next shopping trip I am buying a pastry cutter. Forking the mixture took way to long!
When the butter is cut in, the mixture will look a bit like lumpy corn meal. Mine looks weird because I got impatient with the fork and started mixing it by hand. Big no no because the butter will start to melt from the heat of your hands.
Whisk your egg and milk together, pour into your butter flour mixture and mix thoroughly.
Now you can knead the dough out on a lightly floured surface, separating it into 2 balls. I ended up adding a bit of extra flour in because my balls were sticky.
Wrap your balls in plastic wrap and place in the fridge to chill for around 30 minutes. Chilled balls are easier to work with.
Place your pumpkin puree, spices and vanilla extract in a medium sauce pan on low heat and allow the mixture to warm through until the spices become aromatic.
Remove from heat and whisk in egg, salt and sugar. Place the filling in the fridge to chill while you roll out the dough.
Take one ball of dough out and roll out on a lightly floured surface until its about 1/8″ thick. Using a pizza cutter you can slice rectangular pieces to make into the crust.
Place the cut dough on a baking sheet and return to the fridge, and do the same with the second batch of dough.
Whisk one more egg in a bowl and using a pastry brush, cover one side of dough with the egg wash. Place a dollop of the pumpkin filling in the center of the dough round, about a tablespoon will do the trick.
I decided to go the empanada route with my pop tarts since I already had circular crusts. I folded over the crust so the edges met and using a fork, crimped the edges to hold them together.
Poke the center of each with the fork do you don’t have exploding desserts and place in the oven preheated at 350 degrees for 25 – 30 minutes.
I brushed the tops of the pies with the remaining egg wash and sprinkled them with a liberal dose of cinnamon sugar before placing in the oven.
When the bottoms are a nice golden brown remove from the oven and let them cool on a rack.