Pumpkin Pasties

Preheat Oven: Preheat your oven to 350°F.

Prepare Dough: Roll out one pie crust at a time. Cut out circles or any shapes you like. You can use cookie cutters—pumpkin shapes or rectangles work great. Re-roll the leftover dough and cut out more shapes.

Make Filling: In a mixer, beat the cream cheese until smooth. Add pumpkin puree, brown sugar, and pumpkin spice. Mix until combined.

Fill Pastries: Spoon a bit of the pumpkin filling onto the center of each pastry shape. Place another pastry shape on top. For round pasties, you can fold them over like an empanada.

Seal Pastries: Brush the edges with the beaten egg. Press the edges with a fork or just seal them with your fingers. For pumpkin shapes, cut a few slits on top to let steam escape.

Make Mummy Shapes: For mummy pasties, cut strips of dough. Place the filling on a rectangle and lay the strips across to look like a mummy.

Brush and Sprinkle: Brush the tops with egg wash and sprinkle with turbinado or raw sugar if you like.

Mix Cinnamon Sugar: Combine the granulated sugar and cinnamon in a small bowl. Sprinkle on top of the pastries after brushing with egg wash.

Bake Pastries: Place the pastries on a baking sheet and bake for 25 minutes or until golden brown.

Cool and Serve: Let them cool completely. Sprinkle with powdered sugar if desired.