Pumpkin Pasties

Directions

1. Set your oven to 400°F and cover a cookie sheet with parchment paper.
2. Lay out a refrigerated pie crust on a cutting board or flat surface.
3. Using a 4-inch biscuit or pastry cutter, cut circles from the dough.
4. Transfer the circles to the prepared baking sheet. Gather the dough scraps, reroll, and cut more circles.
5. In a small bowl, stir together the pumpkin puree, 5 tablespoons sugar, cinnamon, and a pinch of salt.
6. In another small bowl, beat the egg; set aside for the egg wash.
7. Spoon about 2 tablespoons of the pumpkin mixture into the center of each dough circle, taking care not to overfill.
8. Fold each circle in half to form a half-moon. Press the edges with a fork to seal.
9. Repeat the filling and folding for all remaining dough circles.
10. Brush the tops of each pasty with the beaten egg and, if desired, sprinkle with extra sugar.
11. Use a small sharp knife to cut two small slits on top of each pasty, then place the pan in the oven.
12. Bake for 15 minutes, rotate the pan, and bake another 10 minutes or until golden brown all over.
13. Let the pasties cool for at least 20 minutes before serving. Enjoy!