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Preheat oven to 375ºF.
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In a medium bowl, combine pumpkin sugar, maple extract, pumpkin pie spice, and salt. Mix completely and set aside.
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Turn your pie crust out onto a floured surface. With a rolling pin, roll your crust into a very thin rectangle, 6x22 inches. Cut into 8 even rectangles.
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Place a rectangle on a baking sheet and spoon a large dollop of pumpkin mixture into the center of it, leaving enough room for the crimping.
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Top with another pie crust piece and press down on the edges.
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Using a fork, crimp the edges by placing the tip of your fork about 1/2 inch over the edge of the poptart, as pictured above.
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Repeat these steps for the remaining 3 poptarts.
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Bake for 9-11 minutes, until edges are lightly browned.
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In a small bowl, mix together all the ingredients for the glaze. Once poptarts have cooled, spoon the glaze over the top of them and wait until glazed hardens. Enjoy!