Pumpkin Pasties

Directions

1. Set your oven to 400°F. Get two baking sheets ready by covering them with parchment paper.
2. In a mixing bowl, combine 3/4 cup canned pumpkin puree, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves. Stir until well mixed, then set aside.
3. Lightly flour your work surface and roll out one refrigerated pie crust to a thickness of about 1/8 inch. Use a round cutter (3 to 4 inches in diameter) to cut out circles. A cookie cutter, jar lid, or glass works well.
4. Gather the dough scraps, reroll, and cut more circles until all dough is used. You should get around 20 circles if they are 3.5 inches wide from both crusts.
5. Place the dough circles on the prepared baking sheets. Spoon about 2 teaspoons of the pumpkin filling into the center of each circle (adjust amount based on circle size). Fold the dough over to cover the filling, then press the edges with a fork to seal.
6. Whisk together 1 large egg and 1 tablespoon water in a small bowl. Brush this egg wash over the top of each pasty, then sprinkle with turbinado sugar. Use a knife to cut three small slits on top for steam to escape.
7. Bake until golden brown, about 20 to 24 minutes. Move the pasties to a wire rack and let them cool for 10 minutes before serving.