Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
On a lightly floured surface, roll out half of the homemade pie crust dough into a 12x16-inch rectangle. Place the other half in the refrigerator. (Or, roll out one of the 9-inch storebought pie crusts.) It should be about ⅛-inch thick.
Cut the large rectangle into 8 smaller (3x4-inch) rectangles. Transfer the rectangles to the lined baking sheet.
In a medium bowl combine pumpkin, egg, brown sugar, pumpkin pie spice, and milk. Whisk together until smooth.
Top each rectangle with about 2 tablespoons of the pumpkin mixture, spreading it evenly over the surface. Be sure to leave space around the edges of the dough.
Roll out the other pie crust dough into a 12x16-inch rectangle (⅛-inch thick). Before cutting, use the blunt end of a skewer to evenly poke holes all over the surface of the dough (every 1 inch or so).
Cut the dough into 8 smaller rectangles (to fit over the filled rectangles).
Use a pastry brush or your finger to wet the edges of the filled rectangles with water. Place a second rectangle of dough on top of the filling. Seal the edges together with the handle of a wooden spoon.
Repeat with remaining pop tarts.
Bake 25-30 minutes, or until golden brown. Remove from the oven and let the pop tarts cool for at least 30 minutes before adding the glaze.