• Preheat oven to 400 degrees F
• Line baking sheet with parchment paper.
• Roll out pie dough circle and cut three 5 inch circles of dough out of each.
• In a medium bowl beat together pumpkin puree, sugar, 1 egg, and pumpkin pie spice until smooth. Spoon 2-3 tbsp of pumpkin mix into the center of the small dough circles. 
• Fold over the dough circles and pinch them shut to seal. Use a fork to help you if necessary. 
• Using a sharp knife cut a small lightning bolt into the top of each pumpkin pasty for venting. Just 3 small slits in a zig-zag pattern.
• In a small bowl beat the second egg. Brush the tops of each pumpkin pasty with the beaten egg. 
• Bake the pumpkin pasties for 15 -20 minutes or until golden brown. 
• Cool and serve. 

Gluten Free

• Use gluten free pie crust