For the Pumpkin Pasties:

1. – Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. – In a large bowl, mix together the cream cheese, brown sugar, and cornstarch until smooth.
3. – Add the pumpkin puree, egg yolk, vanilla, pumpkin pie spice, and heavy cream. Mix until smooth.
4. – Roll out the pie crusts and cut out 20 mini pumpkins using a 4″ pumpkin cookie cutter. Re-roll the dough as needed.
5. – Transfer 10 pumpkins to each prepared baking sheet. Spoon a heaping tablespoon of pumpkin filling onto the center of each pumpkin.
6. – Brush the edges with egg wash, then place another pumpkin on top of each filled pumpkin. Press the edges together with a fork and cut a small lightning bolt into the center of each.
7. – Chill the pasties in the fridge for 20 minutes.

Baking the Pumpkin Pasties:

1. – While the pasties chill, combine the granulated sugar and pumpkin pie spice in a small bowl.
2. – Remove one baking sheet from the fridge and brush the tops of the pasties with egg wash. Sprinkle with the spiced sugar and turbinado sugar.
3. – Bake for 17-19 minutes until lightly golden brown. Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
4. – Repeat with the second baking sheet of pasties. Enjoy your magical pumpkin treats!