Preheat the oven to 400 degrees F. Line two large baking sheets with parchment paper and set aside.

Gently unroll the pie crusts onto a lightly floured flat surface. Lightly roll out the dough with a rolling pin to remove any creases. You do not want to roll the dough too much as it will become too thin.

Using a 3 ½” pumpkin shaped or similar cookie cutter cut the dough and place the pieces on the parchment lined baking sheets. Roll out the scrapes and cut out more pumpkins. You should be able to get 9 pumpkins from each sheet of pie crust for a total of 18 pumpkins. Place the cut out pumpkins in the refrigerator while you make the filling.

In a medium bowl mix together the pumpkin, brown sugar, heavy cream, 1 teaspoon pumpkin pie spice and salt.

Fill the center of 9 of the cut pumpkins with the pumpkin filling leaving a ?” border around the edge.

Using a small knife, cut four curved slits in the remaining 9 pumpkins to resemble the ridges of a pumpkin. 

Lightly beat the egg with a splash of water to create the egg wash. Brush the border around the filled pumpkins with the egg wash and top with the vented pumpkins. 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 before enjoying.