Let the pie crusts come up to room temperature. Preheat oven to 400 degrees. 

While the oven is preheating, add the brown sugar, and pumpkin pie spice into a large bowl. Stir to combine. 

Add in the pumpkin puree, vanilla extract, and egg yolk. Stir to combine.

Lightly dust counter with flour. Roll the pie crusts out to smooth the edges.

Cut circles out of the dough with a 4-inch round cookie cutter. Roll up any remaining crust from the two crusts and roll it out again to the same thickness. I got 18 circles out of it.

In a small bowl. add in the whole egg and teaspoon of water. Beat with a fork.

Line a cookie sheet with parchment paper. Use the prepared cookie sheet to put the pies together.

Using a pastry brush, brush the edges of the circle of pie crust with the egg wash.

Add between 1 and 2 tablespoons of pumpkin pie filling into the center of the crust. Fold the crust in half. If any filling squishing out, clean up the edges with a paper towel. Add less the next time to help avoid any filling from spilling out.

Using a fork, firmly press down and crimp the edges of the hand pie. I did 3 rows of 3 hand pies.

Brush the outside of the hand pies with the egg wash.

Place into the preheated oven and bake for 20 to 21 minutes until the hand pies are golden brown.

Remove from the oven and let cool completely.

In a shallow dish, add in the powdered sugar, cinnamon extract, maple and vanilla extract, and heavy cream. Whisk to combine.

Either dip the cooled hand pies in the glaze or spoon the glaze over top of the hand pies to cover them completely. I dipped mine.

Place on a wire rack or parchment paper to dry.