1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.

2. Prepare the crust: Roll out the refrigerated pie crusts on a lightly floured surface. Using a pumpkin cookie cutter or a round cutter (approximately 4 inches in diameter), cut out an equal number of dough shapes (about 16).

3. Make the filling: In a small bowl, mix the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract until well combined.

4. Assemble the pies: Spoon about 1 tablespoon of the pumpkin filling onto the center of half the dough shapes. Place the remaining dough shapes on top, aligning the edges. Use a fork to press and seal the edges securely.

5. Add finishing touches: Beat the egg in a small bowl and brush the tops of the pies with the egg wash. Sprinkle granulated sugar on top for added sweetness and crunch. Use a sharp knife to cut a small slit or “X” in the top of each pie to allow steam to escape.

6. Bake: Transfer the hand pies to the prepared baking sheet and bake for 20–25 minutes, or until the pies are golden brown and crispy.

7. Cool and serve: Let the pies cool for a few minutes before serving. Enjoy warm for the best flavor or store for later!

Notes:

• If desired, serve with caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.
• These hand pies can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.