To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.

Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.

Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the ½ cup cold water. As soon as the dough comes together, stop the mixer.

Divide the dough in half and form it into rectangles. Wrap each one in plastic wrap and chill in the fridge for at least 4 hours or overnight.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

To make the filling: In a mixing bowl, add the dark brown sugar, pumpkin puree, flour, and pumpkin spice. Mix together with a spatula to combine completely. Set aside.

On a floured surface, roll out the first rectangle of pie dough and place on the prepared baking sheet.

Add the filling onto the pie dough and spread it evenly, leaving a boarder.

Roll out the second rectangle of pie dough and place it on top of the filing and press down the edges with your hands to seal in the filling.

Using a sharp knife, trim the edges so you have a nice clean rectangle.

Using a form, crimp the edges and then poke holes in the center of the giant pop tart.

To make the topping: In a small dish, add the honey and water. Microwave for about 20 to 30 seconds, until the honey is completely melted and combined with the water.

Using a pastry brush, brush the honey and water mixture over the top of the giant pop tart.

Bake for 25 to 30 minutes or until golden brown. Allow to cool completely on the baking sheet.

To make the glaze: In a mixing bowl, whisk together the powdered sugar and maple syrup until smooth.

Spread the glaze over the top of the pop tart. Sprinkle with turbinado sugar (optional).

Cut into 6 to 8 pieces.