Preheat your oven to 450 degrees fahrenheit and line a baking sheet with parchment paper.

Roll out pie crusts, to about 1⁄4 inch thick.

Use a 3-4 inch pumpkin cookie cutter to cut out an even number of pumpkin shapes.

Re-roll any unused dough until you’ve cut as many shapes as you can, the cookie cutter size

will determine how many pies you can make, a 4 inch cutter makes about 5 pies.

Next, make the filling. Whisk together 1 large egg, pumpkin puree, brown sugar, and 1⁄2 tsp

pumpkin pie spice.

Add about 2-3 tablespoon of filling to half of the pumpkin cut outs. More, or less, depending on the size

of your pumpkins.

Place another pumpkin cut out on top of each of the pumpkins with filling.

Use a fork to press the edges and seal the pies.

Combine 2 tbsp. Sugar and 1⁄2 teaspoon pumpkin pie spice, stir.

Lightly beat an egg, and brush the tops of the pumpkins with egg.

Sprinkle the sugar mixture over the pies.

Use a sharp knife to cut the pumpkin curves into the pies.

Bake the pies for 15-20 minutes, until golden brown.