Preheat the oven to 350ºF.

Roll out the thawed pie crust one at a time.

Using a pumpkin shaped cookie or pie cutter cut out pumpkin shapes and place on a lined baking sheet.

You need two per pastie so try to get at least 10 pumpkins per pie crust roll, gathering leftovers and re rolling the dough to cut more.

In a bowl add pumpkin, brown sugar, and pumpkin spice and mix well.

Add a large spoonful of pumpkin filling in the center of half the pastries.

Top each filled pumpkin with another pastry.

Add a few slits in the center to vent each pastie.

Brush the tops of each pastry with egg wash.

Crimp the edges of the pastry with a fork.

Sprinkle cinnamon sugar on top of each.

Bake for 25 minutes.

Let cool then serve.