Preheat your oven to 375ºF so it's ready for baking these delightful poptarts.
In a medium bowl, combine canned pumpkin, brown sugar, maple flavoring, pumpkin pie spice, and a dash of salt. Mix everything thoroughly until well combined and set aside for later use.
Turn your refrigerated pie crust onto a floured surface and roll it out into a thin rectangle measuring approximately 6x22 inches. Once rolled out, cut it into 8 even rectangles to form the base of your poptarts.
Place one rectangle on a baking sheet and spoon a generous dollop of your prepared pumpkin filling into the center, ensuring there's enough space around the edges for crimping later on.
Top with another rectangle of pie crust and press down on the edges firmly to seal them together. Use a fork to crimp the edges by pressing gently along about half an inch from the edge for that classic poptart look.
Bake in your preheated oven for 9-11 minutes or until golden brown around the edges. Meanwhile, mix powdered sugar, maple flavoring, and milk in a small bowl to create your glaze; once cooled, drizzle it over each poptart and let it harden before serving. Enjoy!