Gather the ingredients - * Pie dough * Pumpkin puree * Brown sugar * Maple syrup * Pumpkin pie spice * 1 large egg * Coarse sugar
In a small bowl, whisk together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.
Unroll the prepared pie dough on a lightly floured surface. Using a cookie cutter, cut out as many pumpkin shapes as you can.
Place 1.5 teaspoons of the pumpkin filling into the center of one of the pumpkins. Then, place another pumpkin on top and crimp the edges with a fork to seal it.
Beat the egg with a splash of water until smooth. Then, brush the egg wash over the sealed pie and sprinkle it with coarse sugar, if using.
Place the filled pies on a baking sheet and bake for 12-14 minutes, or until the pies are golden brown.
Enjoy warm or at room temperature. Store any leftovers in an airtight container in the fridge for up to two days.