1box of refrigerated pie crust or homemade double crust
1large egglightly beaten
Preheat oven to 400°F. In a small bowl, beat 1 egg. Add pumpkin, sugar and pumpkin spice; stir to combine. Refrigerate until ready to use.
On a lightly floured surface, unroll pie crust. If using homemade crust, dough should be between 1/8-1/4 inch thick. Cut into circles. Repeat with remaining pie crust and re-roll scraps until all the dough has been used.
Place a dollop of pumpkin mixture on each circle keeping a 1/3-inch border around disc and fold circle in half. Seal by pinching with fingers or crimping with a fork. If edges are not sticking together, lightly moisten with beaten egg first.
In a small bowl, mix sugar and cinnamon together. Brush pies with beaten egg, then sprinkle with cinnamon-sugar. Using a knife or fork, cut a small slit in the top of the pie. Place on cookie sheet and bake for 15 minutes, or until golden brown.
Once you’ve got your dough rolled out, you can cut it in any shape you like. I used a round cutter that was about 5 inches across and got 10 good-sized pies. Different sizes will yield different results. If I was bringing these to a party, I would make them smaller. Cutting the dough into rectangles using a pizza cutter makes this part extremely quick. That’s what I used when I rerolled the scraps. I also added mini chocolate chips to the second round because I love that combo with pumpkin!
Of course, the size of your disc will determine how much filling can be used. I used a heaping tablespoon for mine. Just be sure to leave a rim around the perimeter of at least 1/3-inch. Fold the dough in half over the circle and pinch with your fingers to seal. If the dough is not sticking together, brush the edge with egg first. You can also use a fork to crimp the edges.