Preheat your oven to 400 degrees F. 

Unroll the prepared pie dough on a lightly floured surface.

Using a 2-inch cookie cutter, cut out as many pumpkin shapes (or circles or squares) as you can. 

In a small bowl, whisk together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. 

Place 1.5 teaspoons of the pumpkin filling into the center of one of the pumpkins. Then, place another pumpkin on top and crimp the edges with a fork to seal it. If the dough sticks to your fork, just dip your fork in flour! 

Beat the egg with a splash of water until smooth. Then, brush the egg wash over the sealed pie and sprinkle it with coarse sugar, if using. 

Repeat steps 4 and 5 with any remaining dough. 

Place the filled pies on a parchment or silpat-lined baking sheet and bake for 12-14 minutes, or until the pies are golden brown. 

Enjoy warm or at room temperature. Store any leftovers in an airtight container in the fridge for up to two days.