In a medium saucepan, cook butter over medium heat while whisking constantly. The butter will begin to foam, and eventually start to turn brown at the bottom of the pan
Once the butter begins to brown, transfer immediately to a stand mixer fitted with a paddle attachment. Place butter in a glass Tupperware (or anything that will not melt) and let it sit in the freezer for 45 minutes.
Once the butter has hardened, cut it into ½”l pieces.
In a stand mixer fitted with a paddle attachment, combine flour, sugar, salt, cinnamon and pumpkin spice until combined.
Add the cold pieces of brown butter and mix until it comes together in pea-size pieces.
Add cold water and creamer 1 tablespoon at a time. Mix a little after each addition. Once all the liquid is in the bowl, mix the dough on a slow speed until it comes together.
Gather the dough into a ball and place in the fridge for 30 minutes.
Preheat the oven to 375 degrees and prepare a baking sheet with parchment.
In a medium bowl, combine all the ingredients needed for the pumpkin filling. Set aside.
After you have made the pie filling, divide the dough in half. On a generally floured surface, roll 1/2 of the dough out to 10" x 13" inches.
Evenly spread the filling until it is about 1" from the edge of the dough.
Roll out other half of dough to 10" x 13". Carefully line it up with the first half of the dough and place it on top of the filling.
Cut any excess dough off the edges and create a straight line on all four sides.
Use a fork and crimp all the way around the edges.
Use a fork to poke holes throughout the top of the pastry.
Place in the oven for 25 minutes of until the edges of the crust starts to brown.
Allow toaster pastry to cool on the pan.
While the pastry is cooling, combine powdered sugar and pumpkin spice with a whisk.
Add maple syrup and International Delight Pumpkin Spice Creamer. Mix until combined. Spread over pasty top and add sprinkles.
Spread icing over pasty top and add sprinkles.