Pumpkin Pasties

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, 1/3 cup (73 g) brown sugar, 2 tsp (5 g) cornstarch
Add in the pumpkin puree, egg yolk, vanilla, pumpkin pie spice and heavy cream. Mix on medium speed until smooth.
3/4 cup (183 g) canned pumpkin puree, at room , 1 egg yolk, at room temperature, 1 tsp vanilla, 2 tsp pumpkin pie spice, 1 tbsp (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 tbsp 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

Preheat the oven to 400 degrees while the pumpkin pasties chill.
Combine the granulated sugar and pumpkin pie spice in a small bowl.
1/4 cup (50 g) granulated white sugar, 1/2 tsp pumpkin pie spice
Remove one of the cookie sheets of pumpkin pasties from the fridge and brush the tops with egg wash. Then sprinkle each pumpkin with the spiced sugar and a little bit of turbinado sugar.
turbinado sugar, for sprinkling, 1 egg, beaten
Bake for 17-19 minutes, or until lightly golden brown. Then let the pumpkin pasties cool on the cookie sheet for 5 minutes. Transfer to a wire rack to cool until cool enough to handle, about 15 more minutes.
Repeat the steps with the remaining cookie sheet of pumpkin pasties.