Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Set aside.

In a small bowl, whisk together the egg and water needed for the egg wash. Set aside.

In a large mixing bowl, whisk together the pumpkin pie filling ingredients until well mixed. Set aside.

Roll out one thawed pie crust and set it on the counter.

Strategically press your pumpkin shaped cookie cutter onto the crust, cutting out as many pumpkins as you can fit. Note that you may get more or less than I did based on the size of your cookie cutter.

Make holes in these pumpkins. You can press the prongs of a fork into the pumpkin for lines, draw lines, or make a jack o lantern face depending on what you want to do. This will help the pies to vent so that they don't burst while baking.

Set these cut pieces aside.

Roll out the next pie crust and cut just as many pumpkins from it as you did the previous crust.

Place these pumpkins onto the parchment paper lined baking sheet, evenly spaced.

Brush egg wash around the edges of each pumpkin.

Place 1 tablespoon or so of pumpkin pie filling into the center of each pumpkin. Be careful not to overfill it.

Gently lay the top pieces of pie crust over the top of the pumpkins on the baking sheet. These are the ones you sliced and set aside earlier.

I find that it helps to run my finger along the edge to help the eggwash bind the two pieces together.

Use the prongs of a fork to press down along the edges of all of the pumpkins. This will seal the edges together so that the pumpkins don't leak that yummy filling when they bake.

Brush the tops of the pumpkins with some more eggwash. If desired you can sprinkle some sugar over the top before baking.

Bake in the oven for 12-15 minutes or until they're a nice golden color. Allow to cool completely.

Prepare the glaze by mixing the ingredients together in a mixing bowl until smooth.

Drizzle over the tops of the pumpkin hand pies. Let set before serving. Enjoy!