Place the two pie crusts flat on top of each other.

With a pumpkin cookie cutter, cut out pumpkin shapes from the dough, separate the layers and lie down the cutouts on a piece of parchment paper.

Once you've cut out as many as you can, ball up the extra scraps of dough and roll it flat so that you can cut out a few more.

In a medium size bowl, whisk together all of the other ingredients.

Take half of the dough cutouts and place them down on a large cookie tray.

Spoon a dollop of the pumpkin mixture in the center of them and smooth out, leaving some room on the edges.

Dip your finger in water and run it over the exposed edges of the dough to help the top layer stick to it.

Before you put the top layer on, use a knife to cut three rounded slits in the dough to give it a pumpkin shaped look.

Place the top layer of dough over the bottom and press the edges of the dough together. If a little pie filling comes out, that's ok.

With a fork, go over the edges again, pressing down to create a stamped look.

Put the pop tarts in the oven at 350° for 20 minutes or until the crust is golden brown.

Wait until the pop tarts are completely cooled before icing them.

Mix everything except the shimmer sugar together and add the frosting into a piping bag or a sandwich bag with an edge snipped off.

Frost the edges, stem and center of the pop tart. You can take a toothpick to move the frosting around and fill in any gaps.

Finish by sprinkling the shimmer sugar over the frosting. Best to do right after the pop tart has been frosted so the sugar will stick to it.