Preheat the oven to 400F degrees. Line two large baking sheets with parchment paper and set aside.
Gently unroll the pie crusts onto a lightly floured surface. Roll out the dough gently with a rolling pin to remove any creases. Do not roll the dough too much or it will become too thin.
Using a 3 ½-inch pumpkin shaped or similar cookie cutter, cut the dough and place the pieces on the parchment lined baking sheets. You should be able to get 9 pumpkin cutouts from each roll of pie crust for a total of 18 pumpkin cut outs.
Place the cut out pumpkins in the refrigerator while you prepare the filling. Note: If necessary, you can roll out the remaining scraps and cut out more pumpkins.
In a medium bowl mix together the pumpkin puree, brown sugar, heavy cream, 1 teaspoon pumpkin pie spice and salt.
Fill the center of 9 of the pumpkin cut outs with the pumpkin filling (about 2 Tablespoons) leaving about a ⅓” border around the edge of each pumpkin.
Using a small knife, cut four curved slits in the remaining 9 pumpkin cut outs to resemble the ridges of a pumpkin.
In a small bowl, lightly beat the egg with a splash of water to create an egg wash. Then brush the border around the filled pumpkins with the egg wash and top with the sliced pumpkin cut outs. Lightly press together the seams with your fingers, then crimp the edges with a fork.
Brush the tops of the pumpkins with the remaining egg wash. If using the coarse sugar, mix it together with the remaining ½ teaspoon of pumpkin pie spice and sprinkle over the egg washed pumpkins.
Bake for 15-20 minutes or until the crust is golden brown. Allow the pies to rest for 5 minutes on the baking sheet and then enjoy!
Notes
Do not use pumpkin pie filling for this recipe.
You can make your own homemade pie crust, make sure it is a 2 count.
These can easily be doubled.
Make sure that you cut the silts into the crust, this is not just for looks it helps vent the air while baking.
The coarse sugar is optional but is a great addition to this recipe.