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1
Heat oven to 400°F. Remove pie crusts from pouches; unroll on work surface. With 3 1/2-inch pumpkin-shaped cutter, cut 8 pumpkins from each crust. Place 6 pumpkins on each of 2 ungreased cookie sheets. Place 1 craft stick on each pumpkin, so tip of stick is in center of each pumpkin. Spoon slightly less than 1 tablespoon pumpkin butter on each pumpkin, covering stick, to within 1/2 inch of edge.
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2
With small knife, carefully cut jack-o’- lantern face in top of each pumpkin. Brush underside edge of each pumpkin with water; place over pumpkin butter. Press edges together; seal with fork. Brush tops with water. Sprinkle orange sugar over pumpkins and green sanding sugar over stems.
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3
Bake 15 to 16 minutes or until crust is golden brown. Remove from cookie sheets to cooling racks; cool 10 minutes before serving.
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