Prepare the Filling:

In a medium mixing bowl, beat together cream cheese and brown sugar until smooth.

Mix in pumpkin puree, pumpkin pie spice, and salt. Stir until well combined. Set aside.

Prepare the Dough:

Roll out the pie crusts on a lightly floured surface.

Using a pumpkin-shaped cardboard template (about 3-4 inches in size), cut out as many shapes as possible. Gather and re-roll scraps if needed.

For half of the shapes, cut small slits or vents in the center to allow steam to escape during baking. These will be the top crusts.

Assemble the Hand Pies:

Place the unvented pumpkin shapes on a parchment-lined baking sheet.

Spoon about 1-1.5 tablespoons of filling into the center of each shape, leaving a small border around the edges.

Lightly brush the edges of the dough with egg wash.

Place a vented pumpkin shape on top of each filled bottom crust. Gently press the edges together to seal, then crimp with a fork for a decorative edge.

Add the Topping:

In a small bowl, mix granulated sugar and cinnamon.

Brush the tops of the hand pies with egg wash, then sprinkle with the cinnamon sugar mixture.

Bake the Pies:

Preheat oven to 375°F (190°C).

Bake the pies for 18-22 minutes, or until the crusts are golden brown.

Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Serve and Enjoy:

These mini pumpkin hand pies are perfect for a fall treat, served warm or at room temperature. Store leftovers in an airtight container for up to 2 days.