Preheat the oven to 400.

Unroll the pie crusts onto a flat surface covered in parchment paper. Use your cookie cutters or biscuit cutters to cut shapes out of the pie crusts. Put crust scraps together into a ball and roll it out to cut more shapes. I was able to make 24 shapes for 12 pies total, but you may be able to make less depending on the size of your cutter. Lay half the shapes out onto a cookie sheet lined with parchment paper. Beat together the egg and tablespoon of water to make an egg wash. Brush onto the pie crust shapes on the cookie sheets.

In a medium bowl, mix together 1 cup of pumpkin puree, 1/2 cup of brown sugar, vanilla, and the spices until thoroughly combined. Spoon two teaspoons into the center of each pie crust shape, pressing it down slightly. Leave some room at the edges of the pie crust shapes. Repeat until the half of the shapes on the tray have filling on them. Top each open faced pie with another shape and seal the sides by pinching them together and pressing them down with the tines on a fork. Repeat until done. Once all the pies are sealed, use a knife to cut slits into the center of the pies for venting. Then brush the pies with egg wash and sprinkle with sugar.

Bake pies in a 400 degree oven for 13-15 minutes or until crust is golden. Remove from oven, let cool and enjoy.