Bring pie crusts to room temperature before unrolling and using a 3" biscuit cutter to cut into rounds. Roll the extra dough from the scraps out and cut more with the biscuit cutter. You will need 30 rounds. Use both pie crusts.

Preheat oven to 350 and line a baking sheet with parchment paper. Place 9 rounds onto the parchment paper and set aside. Line a second baking sheet with parchment paper and place 6 additional rounds onto it. Set aside.

In a small bowl, mix together pumpkin puree, brown sugar, cinnamon, nutmeg and whipping cream. Place 1 tablespoon of pumpkin mix into the center of each round. Place a dough circle on top and press edges together with a fork. Repeat until all rounds are filled and sealed.

Use a pastry brush to spread egg onto each pie. Sprinkle with cinnamon sugar.

Bake for 20 minutes or until golden brown. Cool until warm and serve.

Makes 15