In a large mixing bowl, combine 240g of all-purpose flour, 2 tablespoons of caster sugar, and 1 teaspoon of pumpkin spice. Cut 220g of cold dairy-free butter into the mixture until it resembles sandy crumbs. Gradually add ice water, mixing until the dough comes together. Wrap in plastic and chill for 30 minutes.

Preheat your oven to 180°C (fan). Roll out the chilled dough to about ¼ inch thick and cut out pastry pieces using a pumpkin-shaped cookie cutter. Arrange them on lined baking trays, leaving space between each.

In a separate bowl, combine 100g of pumpkin puree, 50g of maple syrup, 2 teaspoons of cornstarch, and an additional teaspoon of pumpkin spice. Stir until smooth.

Take half of the pastry shapes and scoop a generous tablespoon of the pumpkin filling onto each. Brush the edges of the filled pastries with dairy-free milk to help seal them.

Place the remaining pastry shapes on top and press edges together. Bake for 15-20 minutes until golden brown.

In a small bowl, whisk together 100g of icing sugar, 50g of maple syrup, 100g of pumpkin puree, and a sprinkle of pumpkin spice until thick yet pourable.

Drizzle the prepared glaze over the cooled pop tarts and let it set for about 10-15 minutes.