Preheat the oven to 350 degrees Fahrenheit.

Melt the coconut oil in a medium-size saucepan. Add the pear, water, ginger, and cinnamon. Bring to a simmer and cook until pear has softened and sauce has formed. Turn off the heat a set aside.

Line two baking sheets with parchment paper.

Spread a little flour onto your counter and add one of the pie crusts. Cut into 4 rectangles. (Mine were about 3" x 4"). Arrange 4 rectangles onto a baking sheet. Top each sheet with 2 tablespoons of the pear filling. Brush edges of the crust with the vegan butter and then lay the top crust over. Use a fork to seal the filling inside.

Repeat with the second pie crust. Roll out the scraps and you should be able to shape enough dough to make 2 more pop tarts.

When pop tarts are assembled, poke holes in the top with a fork to allow steam to escape. Brush the tops with the rest of the vegan butter.

Place in the refrigerator for 15-30 minutes.

Bake pop tarts for 22-24 minutes or until edges are golden brown.

When the pop tarts are completely cool, make the frosting by stirring together the powdered sugar, almond milk, cinnamon, and vanilla with a whisk. Divide evenly between the pop tarts. Sprinkle ginger over top. Allow frosting to set, about 1 hour.