Line two baking sheets with parchment paper and set aside.
Add the cream cheese, brown sugar and cornstarch to a large bowl. Mix with an electric mixer on high speed until smooth and creamy, about 2 minutes.
3 oz (85 g) cream cheese, softened, ⅓ cup (73 g) brown sugar, 2 teaspoon (5 g) cornstarch
Add in the pumpkin puree, egg yolk, vanilla, pumpkin pie spice and heavy cream. Mix on medium speed until smooth.
¾ cup (183 g) canned pumpkin puree, at room , 1 egg yolk, at room temperature, 1 teaspoon vanilla, 2 teaspoon pumpkin pie spice, 1 tablespoon (15 ml) heavy cream
Roll out the 2 pie crusts on a lightly floured surface and cut 20 mini pumpkins out using a 4" pumpkin cookie cutter. You will need to re-roll each pie crust to get all 20. (You should be able to cut 10 out of each pie crust.)
2 pie crusts, store bought or homemade
Transfer 10 of the pumpkins to the prepared baking sheets. (5 per each.)
Add 1 heaping tablespoon of pumpkin pie filling on the center of the 10 pumpkins on the baking sheets. (There will be a little bit of filling leftover.)
Use a pastry brush to brush the edges with egg wash and place another pumpkin over top of each. Press the edges shut with a fork and cut a small lightning bolt into the center of each. Chill in the fridge for 20 minutes.
1 egg, beaten