For The Crust

• Preheat the oven to 400°F and line a cookie sheet with parchment paper.
• Unroll pie crust onto a cutting board or other flat surface.
  1 box Refrigerated pie crust
• Take a biscuit cutter or pastry cutter and cut 4 inch circles in the dough.
• Take the dough circles and place them on a parchment paper lined baking sheet. Be sure to gather the scraps and roll them out to get more pasty circles out of the dough.
• In a small bowl, combine the pumpkin puree, sugar, cinnamon and salt.
  1 cup pumpkin puree, 5 tablespoons sugar, 1 teaspoon ground cinnamon, pinch kosher salt
• In a small bowl, beat the egg and set it aside. You will use it as an egg wash once the pasties are assembled.
  1 egg
• Place about two tablespoons of pumpkin filling in the center of each dough circle. Be careful not to add too much filling.
• Fold the dough in half, making a half circle, Seal dough by pressing all around the edges of each circle with a fork.
• Repeat this process until the remaining dough circles are filled.
• Using a pastry brush, brush the tops of each pasty with the egg wash and sprinkle each with sugar (optional)
  1 egg, 5 tablespoons sugar
• Using a small sharp knife, cut two slit in the top of each. then place in the preheated oven.
• Bake for 15 minutes, rotate the pan and bake for another 10 or until golden brown all over.
• Allow to cool for at least 20 minutes. Enjoy!